I am always looking for new ways to prepare zucchini. It is so bountiful in the summer and one can only eat so much zucchini bread, I can even get tired of chocolate zucchini bread, though Miss F would disagree completely. This recipe is perfect for a dinner party. The casserole can be assembled in advance and then just baked once the guests arrived. Be sure to use fresh summer corn, it really makes a big difference. This recipe is adapted from Williams-Sonoma. It makes a huge pan, so cut the recipe in half and bake in an 8x8 for a usual dinner.
Kosher salt, to taste
1 pound penne pasta
3 tablespoons olive oil, divided
Kernels cut from 4 ears of corn
2 pounds zucchini, cut into half moons
½ yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
2 cloves garlic, sliced
½ teaspoon oregano
¼ teaspoon red pepper flakes
1 tablespoon tomato paste
¼ cup white wine
½ cup thinly sliced fresh basil
6 ounces mozzarella cheese, grated
2 ounces Parmesan cheese, grated
Preheat an oven to 400 degrees. Boil the penne for 8 to 10 minutes, drain and run under cold water. Set aside.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the corn kernels, salt and pepper to taste and saute for 3 to 5 minutes, until just tender. Stir the corn in with the penne. Add 1 tablespoon olive oil to the pan, then saute the zucchini for 5 to 7 minutes, until just tender. Stir the zucchini in with the penne. Add 1 tablespoon olive oil to the pan, reduce heat to medium-low and saute the onion for 3 to 5 minutes, until translucent. Stir in the tomatoes, garlic, oregano, and red pepper flakes. Cook, stirring occasionally, for 10 minutes. Stir in the tomato paste and white wine, cook for 3 minutes more.
Stir the tomato sauce and basil into the penne, along with the mozzarella and half of the Parmesan. Pour the pasta mixture into a glass 9x13 dish. Top with the remaining parmesan. Bake 20 to 25 minutes, until golden brown on top. Serve warm.
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