Broiled Cheesy Zucchini Pasta
12 oz. ziti or other short pasta
1 Tbsp. extra virgin olive oil
1 large zucchini, halved lengthwise and thinly sliced
1 1/2 tsp. minced garlic, (2 – 3 cloves)
15 oz. diced tomatoes, with their liquid, or use 3 large tomatoes, diced
1/2 cup white wine, (or substitute chicken or vegetable broth)
1 1/2 tsp. dried basil, or 2 Tbsp. fresh sliced basil
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese, (or use additional mozzarella)
Preheat the broiler. Cook the pasta according to package directions, removing 1/4 of the pasta (about 1 1/2 cups) for another use (or for picky eaters) if you make a 16 oz. package.
While the pasta is cooking, heat the oil in a large ovenproof skillet over medium heat. Add the zucchini and garlic and cook them for 3 minutes. Add the tomatoes and their liquid, the wine (or broth), and basil. Simmer the sauce, stirring it occasionally, until the pasta is done, 10-15 minutes. (Slice the cucumbers, if you are serving them.)
Drain the pasta well and add it to the skillet with the tomatoes and zucchini, stirring the mixture together. Cover it with the cheeses and put the skillet under the broiler for 3-4 minutes until it is browned (but not burned — watch it carefully!) on top.
Scramble Flavor Booster: Add 1/4 tsp. crushed red pepper flakes to the skillet with the zucchini and garlic. Serve it with additional crushed red pepper flakes at the table.
*Cover image provided by SOS! The Six O’ Clock Scramble to the Rescue. For more recipes, or to order a copy, please visit www.thescramble.com.