When the CSA Box Gives You Entirely Too Much Zucchini, Make Zucchini Carbonara
You know it's summer when you're confronted with more zucchini than you know what to do with.
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You know it’s summer when your CSA box or home vegetable garden is giving you way more zucchini than you know what to do with. Once you’ve made all the usual things, give this rich zucchini carbonara sauce a try. Carbonara is a Roman classic – but one that’s historically made with pork. Here, we swap in zucchini – not to emulate the taste or texture of the old style, really, but as a new, veggie-centric twist on tradition.
To serve, boil up eight ounces of spaghetti or bucatini (if you can find any). You could even get really meta and serve the zucchini carbonara on zoodles.
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Linguine with Grill-Roasted Tomatoes and Zucchini Pesto
Zucchini Carbonara Sauce
- 3 Tbs. pine nuts
- 1 large egg, plus 1 egg yolk
- 1/4 cup whipping cream
- 3 Tbs. grated Parmesan cheese, plus more for garnishing
- 3 small zucchinis, peeled into thin strips with a vegetable peeler (2 cups)
1 Toast pine nuts in small skillet over medium-high heat 3 minutes, or until browned. Transfer to plate to cool.
2 Whisk together egg, egg yolk, cream, and cheese in large serving bowl, and season with salt and pepper, if desired. Stir in zucchini and pine nuts. Toss with hot pasta, adding 1 to 2 Tbs. water or pasta-cooking water if necessary to obtain desired sauce consistency.
- Serving Size Per 1/2-cup serving
- Calories 157
- Carbohydrate Content 5 g
- Cholesterol Content 116 mg
- Fat Content 14 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 5 g
- Sodium Content 100 mg
- Sugar Content 3 g