Chef Chuck's Baked Pasta with Zucchini

Pasta al Forno con Zucchini


Another one of Chef Chuck's pasta recipes, this perfect seasonal dish of pasta and zucchini is ideal for the summer time. Just picked zucchini, fresh basil and sweet onions, great choices from the garden. The combination of the mascarpone and parmigiana are so creamy and smooth, this is a wonderful pasta dish.


Baked Pasta with Zucchini

1 pound Rigatoni
3 zucchini, sliced thin
1 onion, sliced
handful of fresh basil
8 ounces mascarpone
1/2 cup parmigiana cheese, grated
4 tablespoons olive oil
salt and pepper
2 tablespoons breadcrumbs


Cook pasta in boiling salted water till al dente. In a food processor or blender combine zucchini, basil, mascarpone, parmigiana, salt and pepper, pulse leaving some zucchini whole. Meanwhile saute onions in olive oil, till soft, then add cheese mixture to pan. Heat for a minute or two, add pasta along with a little pasta water, stir together. Oil a baking dish, pour in pasta, top with parmigiana, breadcrumbs and a drizzle of olive oil.

Chef Chuck's Italian Dinner Rolls

These light and airy rolls are delightful anytime of the day. Some were flavored with salty mortadella and creamy ricotta and the other ones were filled with ricotta, plump red cherry tomatoes and refreshing young zucchini.


Dinner Rolls
 2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
1 tablespoon salt

Toppings
1/2 pound mortadella, sliced thin
1 1/2 cups whole milk ricotta
1 small zucchini, sliced thin
1 1/2 cup cherry tomatoes, cut in half

Add 1 tablespoon of yeast to warm water and sugar, stir, let sit for 7 minutes (until foamy). Pour into mixer bowl or a food processor, set to a medium speed. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a board with flour and knead dough for 3 minutes. Transfer to a large bowl, lightly coat with olive oil, cover with plastic wrap and layer a kitchen towel on top. Let rise in a warm area for 1 - 2 hours. When dough becomes 2-3 times it's original size, take out and cut in half. Roll out onto a flour dusted board until it has an oblong shape. Use 3/4 cup of the ricotta and crumble large pieces on the dough then layer slices of mortadella on top. Roll up and cut about 2 inches thick, with hands tighten up each piece and place cut side up on a small oiled baking pan. Place each piece tightly together. Using the other half of dough crumble the remaining ricotta, zucchini and tomatoes, roll and cut. Bake at 480 degrees for 12-15 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut apart and serve.

Chef Chuck's Pasta with Grilled Vegetables

Pasta alla Verdure Grigliate


A Spring time pasta recipe with grilled vegetables, fresh picked oregano, olive oil and shavings of parmigiana. I purchased this pasta while visiting in Italy. I enjoy the vegetable pasta this particular one is made with tomatoes, spinach and chili and it's so colorful. A light and delicious Spring pasta dish, perfect for Sunday dinner.


Pasta with Grilled Vegetables


1 pound pasta
2 zucchini, skin on, cut up in chunks
1 yellow pepper
1 green or red pepper
1 cup or so of cherry or grape tomatoes
1/4 cup extra virgin olive oil
fresh oregano
salt and pepper
parmigiano cheese, shaved


Cut peppers in large flat pieces, cut zucchini in chunks and place on a oiled grill. Add tomatoes to grill and brush with olive oil, add salt and pepper. Grill till soft and you see some grill marks, turn over vegetables and brush with more olive oil. Remove and cut peppers in strips. If using cherry tomatoes after grilling you can cut them in half.
Cook pasta in salted boiling water till al dente.
In a large frying pan add the rest of the olive oil and all the vegetables, and the pasta along with a ladle of pasta water, mix to combine. Season with oregano leaves, salt and pepper to taste and a drizzle of olive oil.

Chef Chuck's Pasta with Zucchini Cream Sauce

Pasta e Salsa di Panna Zucchini


A pasta dish made with creamy zucchini and onion sauce, crunchy pancetta and salty parmigiana cheese. A light and flavorful sauce was created with all these flavors combined. Any pasta would compliment this recipe and pancetta can be omitted to make this a vegetarian dish.


Pasta with Zucchini Cream Sauce

1/2 pound Rotini
3 tablespoons olive oil
1 small onion, diced
2 small zucchini, sliced
about 1 cup
2 whole garlic cloves
2 slices pancetta
1/2 cup parmigiana cheese, grated
salt


Start boiling water for the pasta. Wash and slice zucchini leaving skin on. In a large frying pan heat 2 tablespoons of olive oil and cook onions for 3 minutes. Add whole garlic cloves and zucchini, cook an additional 3-4 minutes, add a ladle or two of pasta water. In a small pan heat 1 tablespoon olive oil and brown pancetta. When zucchini is soft, add to a food processor discard garlic and pulse till creamy. Add zucchini back into pan along with pancetta, omit oil. Add al dente pasta and about 3 more ladles of pasta water. Simmer for 2 or 3 minutes, sprinkle on cheese. Serves 2.

Chef Chuck's Zucchini and Potato Soup

Zuppa di Zucchine e Patate

A zucchini and potato soup filled with garden vegetables and pasta. Another great way to use all those zucchini's from the garden. A healthy and tasty meal, to enjoy on these cooler evenings.


Zucchini and Potato Soup
5 tablespoons olive oil
1/2 onion, chopped
2 celery stalks, sliced
4 tomatoes, seeded and chopped
2 zucchini, cut in chunks
3 medium potatoes, cut in chunks
4 cups vegetable broth
salt and pepper to taste
1 tablespoon parsley, chopped
red pepper flakes
parmigiana cheese
2 cups short pasta

In a large pot add olive oil and saute onions and celery for 3 minutes. Add tomatoes, zucchini potatoes, salt and pepper for an additional 3 minutes. Pour in vegetable broth cover and simmer for 20 minutes. Add parsley, red pepper flakes, and parmigiana cheese. Cook pasta till al dente, add to soup when ready to serve.

Chef Chuck's Zucchini Frittata

Frittata di Zucchine al Forno

A zucchini frittata, filled with delicate zucchini, fresh eggs, parmigiano cheese, soft ricotta, and basil. A perfect vegetarian frittata to serve as an antipasti or as a vegetable side dish. This recipe can be enjoyed hot or cold.

Zucchini Frittata
4 medium zucchini
2 1/4 cups, sliced thin
3 tablespoons olive oil
salt and pepper
1 onion, chopped fine
6 eggs
1 cup parmigiana cheese, grated
1/4 cup ricotta
2 tablespoons fresh basil, chopped


Wash and dry zucchini, use a mandolin or slice thin, fry in 2 tablespoons of olive oil, season with salt and pepper and cook for about 10 minutes. Remove and heat 1 tablespoon olive oil and fry onions till soft. Line an 8 or 9 inch pan with parchment paper, oil lightly, spread zucchini in pan top with onions. In a bowl whisk eggs, both cheeses, salt and pepper and pour over zucchini. Sprinkle chopped basil on top and grate parmigiana over the frittata. Bake at 400 degrees on bottom rack for 20 - 25 minutes or until top is golden.

Chef Chuck's Spaghetti with Zucchini and Mint

Spaghetti con Zucchine e Menta

A spaghetti dish that suits the season, freshly picked zucchini, red peppers and fragrant mint tossed gently in spaghetti. This light and quick recipe is always satisfying on these hot summer days. Growing your own produce or buying local is guaranteed to be fresh and flavorful.

Spaghetti with Zucchini and Mint

1/2 pound spaghetti
1/3 cup extra virgin olive oil
3 garlic cloves, chopped
2 medium zucchini
small red hot peppers
fresh mint, finely chopped
salt


Slice zucchini thin and salt, set aside. Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan heat olive oil add garlic and peppers and cook for 1 minute. Add zucchini and lightly fry on both sides. Drain pasta add to zucchini pan, toss gently. Plate up then and sprinkle on mint and drizzle with olive oil. Serves 2.

Chef Chuck's Zucchini Soup

Zuppa di Zucchine

This zucchini soup has a creamy texture, and is full of flavor and nutrients. With all the zucchini so plentiful in the gardens, I thought I would share this soup recipe.

Zucchini Soup

1 tablespoon butter
2 tablespoons olive oil
2 pounds zucchini
1 onion, diced
1 teaspoon dried oregano
2 3/4 cups vegetable broth,
or chicken
4 ounces Gorgonzola cheese
1 cup light cream
salt and pepper to taste


Heat oil and butter in a large pot, add onions and saute for 5 minutes. Trim ends off zucchini, leave skins on and slice thin. Add zucchini, oregano, salt and pepper simmer for 10 minutes, stirring occasionally. Pour in stock and bring to a boil, lower heat, half cover pot and simmer for about 30 minutes. Stir in cheese, carefully pour in blender and mix until smooth. Pour back in pot add cream and cook for 2-3 more minutes.

Chef Chuck's Fried Zucchini Flowers

Fiori di Zucca


Fried zucchini flowers are best when picked early in the morning so we always have them for breakfast. A delicate delight that we look forward to every season. Filled with 3 cheeses, this recipe has a creamy inside and a light crunch on the outside.


Fried Zucchini Flowers
6 zucchini flowers
1/2 cup ricotta cheese
3 tablespoons mozzarella, shredded
2 tablespoons parmigiano, grated
salt and pepper to taste
1 egg
1 teaspoon milk
1 tablespoon flour
olive oil for frying


Pick zucchini flowers early in the morning when they are partially open. Carefully remove stamen, inner part, wash and pat dry. Combine ricotta, mozzarella, parmigiano, salt and pepper. In a flat bowl mix egg, milk and flour beat with a fork till smooth. Put cheese in a pastry bag or plastic bag and snip a corner, fill flowers, gently squezze cheese to fill flower. Dip in egg then fry in a small frying pan with olive oil. I fry 2 at a time then place on paper towels and salt. Serve hot.

Chef Chuck's Zucchini Bread

Pane di Zucca

Fresh zucchini makes a wonderful bread, filled with nuts, raisins and cinnamon. The smells are so inviting, I think we will have some warm zucchini bread, tonight. This recipe makes two loafs one for our house and one to give away, see you tomorrow, Margarita and Nick.

Zucchini Bread

3 eggs

1/3 cup olive oil

2 cups zucchini, shredded

1 3/4 cups sugar

1/4 teaspoon baking powder

2 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla

1 cup walnuts

1/2 cup raisins

2 cups flour

Preheat oven to 350 degrees, grease 2 loaf pans. Beat eggs then add olive oil, zucchini, sugar, baking powder, baking soda, cinnamon, salt, vanilla, nuts, raisins and flour. Fill pans 3/4 full and place on a baking pan, bake for 45-50 minutes. Cool on a rack, this bread freezes well.