Sometimes, finding what to write on a post is already enough of a challenge and then I get the added difficulty of my dog bringing me her toys to play and she can be vocal. At the moment I’m staring down and I can see that two cloth balls and her tiger teddy bear have made their way to my feet. The season of one of my favourite vegetable is coming to an end and I wanted to take advantage of zucchini one last time before next year. Talking about beloved food I paired the zucchini with some goat cheese and to add some freshness I added some lemon juice.
About zucchini…. I guess all regions/countries in the world have names to call their neighbours and here in Ticino, the term we use to call the Swiss Germans is actually “Zucchini”. This name probably has to do with the resonance of the names of the cities of Zug and/or Zurich. I think they call us something like “5 cents”; I haven’t found the exact spelling of the term, which I would spell something like “Chinqueli”. As long as these terms are not offensive, I find them funny and interesting as often there is something historically related to them.
Zucchini Goat Cheese and Lemon Pasta
Recipe for 4 as a main dish
Prep time: 15 min
Cook time: 10 min
500 g zucchini
320 g long flat pasta (e.g. pappardelle, tagliatelle, taglierini…)
Juice of 2 lemons
5-6 tbsp. olive oil (optional: extra olive oil to drizzle on top of the pasta at the end)
salt and pepper
160 g goat cheese log
Cut the zucchini by their length into 0.5 cm thick slices. Then cut each slice into 0.5 cm strips.
In a bowl combine the lemon juice with 4 tbsp. lemon. Crumble the goat cheese and set aside.
Cook the pasta according to package directions.
Meanwhile in a pan heat 1-2 tbsp. olive oil, add the zucchini strips to brown on a medium fire for 5-7 min. Season with salt and pepper to taste and add the cooked pasta and the lemon olive oil mix. Toss; add the crumbled cheese, mix (eventually drizzle a little extra olive oil on top) and serve.