Recipe: 'Zucchini butter' holds together this baked macaroni
![]() Zucchini mac, fresh from the oven.
(Photos: Debbie Arrington) |
It’s that time of year when my zucchini keeps growing faster than I can pick it. Little baby squash seem to turn into 2- or 3-pound specimens in less than a week.
When I measure a zucchini by the pound, that squash is best used grated, making the most of its moisture and fiber.
Grated zucchini is the basic ingredient in a wonderful summer pasta sauce. It’s rich, creamy and (I insist) good for you. (It’s green! It has to be!)
This sauce is a variation of Julia Child’s recipe for grated zucchini sautéed with shallots, also known as zucchini butter. It’s wonderful with all sorts of pasta – long, short or twisty.
Child nicknamed it “zucchini butter,” which is how it tastes. It also can be made with olive oil instead of butter; leave out the cream for a lighter version.
Since I have a lot of zucchini this summer, I started experimenting with zucchini butter. This combination was the best yet, using zucchini butter instead of heavy cheese sauce in a variation of mac and cheese.
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This chunk of zucchini weighed exactly 1 pound. |
Zucchini mac
Makes 4 servings
Ingredients:
For sauce:
1 pound zucchini, grated (about 3 cups)
1 teaspoon salt
2 to 3 tablespoons butter
1/3 cup onion, finely chopped
½ cup cream
1 cup elbow macaroni (uncooked)
Water
Salt
Butter to grease baking dish
¼ cup Parmesan cheese, grated
Instructions:
Preheat oven to 350 degrees F.
Prepare zucchini. Grate squash with skin on. Remove any large hard seeds. Salt grated zucchini and place in a colander. Let drain at least 5 minutes, pressing down gently to remove excess moisture.
In a large skillet over medium heat, melt butter. Sauté onion in melted butter until soft. Add zucchini and sauté, stirring often, until most of the moisture is evaporated and the squash is very soft, about 5 minutes. Add cream and stir until blended. Bring to a boil, then reduce heat. Stir until slightly thickened, about 2 minutes. Remove from heat.
Meanwhile, prepare elbow macaroni according to package directions. Drain.
Add cooked macaroni to zucchini sauce in pan. Stir to combine.
Butter an 8-inch baking dish. Put zucchini-macaroni mixture into prepared dish. Sprinkle top with Parmesan cheese.
Bake at 350 degrees for 25 to 30 minutes, until cheese turns golden. Let cool 5 minutes before serving.
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Food in My Back Yard Series
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
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Garden Checklist for week of June 8
Get out early to enjoy those nice mornings. There’s plenty to keep gardeners busy:
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal or rock phosphate can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. Inconsistent soil moisture can encourage blossom-end rot.
* It’s not too late to transplant tomatoes, peppers or eggplant.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias.
* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.