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Cut the zucchini into 1/8-inch-thick coins. Place them on paper towels and salt lightly. After 30 minutes, turn over and salt again. After another 30 minutes, wipe the excess moisture off the zucchini. In a bowl, drizzle 1 tablespoon of olive oil over the zucchini and toss.
Preheat the oven to 375 degrees Fahrenheit. Place the zucchini slices on a non-stick baking sheet. Bake for 30 minutes, or until brown. At the same time, roast the garlic cloves for 30, or until very soft. Let cool.
Squeeze the garlic from its skin into a medium bowl. Finely chip half of the zucchini and add it to the bowl. Mash the garlic and zucchini with a wooden spoon, adding the remaining 1 tablespoon of olive oil and several grinds of pepper.
Preheat the oven to 450 degrees Fahrenheit. Cook the penne in a large pot of salted boiling water until very al dente, about 7 to 8 minutes. Drain.
Add the pasta to the zucchini mixture and mix to coat. Add half of the cheese and mix. Pour the zucchini-coated pasta into a small baking dish. Cover with the remaining cheese and zucchini coins and bake, uncovered, for 15 to 20 minutes, or until the cheese is crispy.
Let cool for 5 minutes before serving.
Per serving: 488 calories (199 from fat), 22.3 grams total fat, 6.8 grams saturated fat, 20 milligrams cholesterol, 482 milligrams sodium, 52.3 grams carbohydrate, 4.6 gram dietary fiber. 21 grams protein.
Ten Speed Press
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