Remember me? You know, the long-lost blogger who has been MIA most of the summer? I’m going to blame my latest absence on our two-week vacation to Maine and New Hampshire, OK? And, for what it’s worth, I thought about blogging on our trip, but somehow never got around to it. (It’s the thought that counts, right?) We thoroughly enjoyed our time off and did our very best to eat New England out of seafood, ice cream and wild blueberries. I kid you not – we picked this vacation solely because blueberries were in season. See?
Andy and his brother picking blueberries for our pancake dinner.
We were lucky enough to pick up some tomatoes from Andy’s parents on our way home from Maine, and we spent a steamy Friday evening processing tomatoes. (Literally. It was 80+ outside when we got started, and with three
cauldrons pots of boiling water, our kitchen turned into a sauna in no time at all.) We put up 7 quarts and 27 pints of tomatoes, so I think we’re going to call that good for the year.
In other news, I feel like this has been the summer of the zucchini for me. I don’t remember receiving nearly as many zucchini and summer squash in our CSA last year. And while we love our fritters, I can only handle so much of the same thing. (Unless that same thing is chocolate. I have yet to reach my limit there.) So when this recipe popped up in my Facebook feed, I figured it was worth a try… after I made a few modifications, that is. I eliminated the mushrooms (still don’t like them, sorry Mom!), added sausage (I tried it with bacon as well, but it’s better with sausage), added some broccoli and onions, and used Swiss chard instead of spinach.
And… we have a keeper here. It’s filling and hearty without being too heavy. It’s loaded with summer veggies, which helps keep the crisper drawer under control. The leftovers reheat well too. As Andy likes to say, “Who wouldn’t want this?!” :D
First thing, you’ll have to forgive the questionable picture. I was hungry. This picture is from the time I used bacon, but you get the idea…
Zucchini / Summer Squash Pasta Bake
8 ounces penne pasta, uncooked
1 teaspoon olive oil
1 medium onion, diced
1 medium-large zucchini or summer squash, sliced and cut into half-moons
2 cloves of garlic
1 medium head of broccoli, chopped into bite-sized pieces
6 ounces spinach or Swiss chard, chopped
1 tablespoon flour
1 cup chicken stock
3 ounces cooked sausage, crumbled
1/4 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
4 ounces cream cheese or Neufchatel cheese, cut into 1″ chunks
1/4 cup shredded Parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
Preheat oven to 375. Lightly oil a 9″ x 13″ baking pan.
Heat a large skillet over medium-high heat and add the oil to the pan. When the oil is hot, saute the onions until they begin to soften, about 3-4 minutes. Add the zucchini and garlic and saute for another minute or two, until the zucchini begins to brown. Add the flour to the pan and cook for a minute or so, stirring often. Add the spices to the pan, and then add the stock, scraping up all of the browned bits from the bottom of the pan. Cook until the broth has thickened and cheese has melted, about 1-2 minutes.
Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package directions, adding the broccoli about 3 minutes before the pasta is done. Drain the cooked pasta and broccoli and set aside.
Spread the pasta and broccoli mixture into the prepared baking pan. Stir in the zucchini mixture, sausage, Parmesan cheese, 1/2 cup of mozzarella cheese and spinach/chard. Gently stir until pasta is coated and everything is well-combined. Sprinkle the remaining mozzarella cheese on top of the pasta.
Bake, uncovered, until cheese is browned and bubbly and mixture is heated through, about 10-15 minutes. Remove from oven and serve hot.
Adapted from Taste of Home
Click here for a printable version