To me, nothing says summertime like zucchini on the grill. I adore grilled zucchini, it's almost as sweet as candy and it was one of my favorite thing to make in college (partially because it was one of the only things I could make!) Since Jason and I don't have access to a grill at our apartment, I tried to recreate the essence of this summer staple in a quick pasta dish.
2 zucchini, chopped into bite sized pieces
1/2 cup diced onions
2 cloves garlic, minced
2 jalapenos, minced (I LOVE spicy so I keep the seeds and ribs in, if you want it less spicy remove them)
1 can Italian style diced tomatoes (or use regular tomatoes and add some oregano, etc)
10 baby mozzarella
In a large pan over medium heat, sauté the onion in a little olive oil until translucent. Add the garlic and sauté another minute. Add the zucchini and jalapenos and cook until the zucchini are softened and slightly browned. Add the can of tomatoes and simmer for ten minutes or until most of the liquid has cooked off. Season with salt and pepper to taste. Add the baby mozzarella, stir, and them serve immediately over pasta. Linguine or farfalle would be good, but we only had penne so I used that.
All in all the whole meal took less than half an hour to throw together. The result was a bit spicy and sweet, with little jewels of melty cheese throughout. Yum!
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