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may 8-14, 2022 What's up! 47 try these recipes Oodles of zoodles Zucchini is the star of these yummy Italian dishes That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) Ingredients • 1 quart sunflower oil, or as needed • 6 medium green zucchini • 4 ounces spaghetti • 2 tablespoons olive oil • 1 pinch salt • 2 basil leaves, torn into small pieces • 2 tablespoons unsalted butter • 5 tablespoons grated Pecorino Romano cheese • 3 tablespoons grated Parmigiano-Reggiano cheese Directions 1. Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds. 2. Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature. 3. Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight. 4. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes. 5. As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts. 6. Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed. 7. Serve with more grated cheese and fresh basil. Notes: Use any zucchini from your garden, different types and sizes are fine. If your deep fryer is small, you can use a Dutch oven instead and fry more at a time. You can add a clove of minced garlic when making the sauce if you want. Zoodle Lasagna Ingredients • 4 zucchini • 1 ½ cups homemade or store-bought tomato sauce • 2/3 cup shredded mozzarella cheese • 1 ½ cups bechamel sauce • 1 cup grated Parmigiano Reggiano cheese • ¼ cup fresh basil, chopped Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin. 3. Pour 2 tablespoons tomato sauce on the bottom of a 9x13- inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce. 4. Top with a thin layer of mozzarella, 1/3 of the bechamel, 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese. 5. Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes. Notes: Use a meat ragu instead of marinara sauce if you prefer. Use the Basic Bechamel Sauce recipe on this page, but cut the recipe in half to use 2 cups milk. Use gluten-free baking blend instead of flour to keep the recipe gluten free. Basic Béchamel Sauce Ingredients • 5 tablespoons butter • ¼ cup all-purpose flour (or gluten-free baking blend) • 1 quart milk • 1 teaspoon salt, or more to taste • ¼ teaspoon freshly grated nutmeg Directions 1. Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes. 2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes. Season with salt and nutmeg. Courtesy allrecipes.com