This was our first dish made from our huge stash. Now, believe it or not, even though my husband has a culinary arts degree, I do most of the cooking - including this dish. Since I recently quit working to stay at home with our kids (and relocated from Florida to Utah) this is our compromise!
This was super easy and really delicious. And with a minor adjustment, I even got the kids to eat some of it - especially my youngest.
Here's what I used:
1 Zucchini (extra extra large)
4 medium vine ripe tomatoes
1 lb box of spaghetti
1-2 Tbs Herbs de Provence
1-2 tsp Granulated Garlic
Extra Virgin Olive Oil
Balsamic Vinegar
Salt & Pepper
Here's what I did:
Slice up the zucchini and tomatoes into large bite sized pieces. Coat the veggies in the olive oil and sprinkle with the herbs and garlic (and salt & pepper if you so desire). Spread the veggies on a baking sheet and bake at 350 for 30-40 minutes, stirring/turning once.
While your veggies are cooking, cook up your spaghetti per the instructions on the box.
After the noodles and veggies are cooked, combine and top with a splash (or more) of the Balsamic.
The modification I made for my picky eater included using a hand blender to make her veggies into more of a sauce, and leaving out the balsamic. My youngest loved it - she loves noodles of any kind. My oldest ate a few bites before she declared she was done. I'll take what I can get!
Both variations were delicious, and we even had some leftovers for later in the week. Definitely on the list to make again.
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