zucchini — A Southern Fairytale

Zucchini, Garlic and Mushroom Pasta

Let’s talk pasta, quick and easy and flavor rich pasta packed with zucchini, garlic, red bell peppers, mushrooms and sprinkled with fresh grated parmesan cheese. In a word; this pasta is tonguegasmic.

Zucchini, Garlic and Mushroom Pasta

inspired by and adapted from Lori’s Mom’s Recipe

4 Smallish to Medium zucchini, shredded
1 Head Garlic, minced
10 oz mushrooms, sliced
1 red bell pepper, sliced or chopped
14.5 oz box Barilla Pasta Plus Thin Spaghetti
Parmesan Cheese
1 Tbsp Crushed Red Pepper ( start with 1/2 and go up)

Let’s Get Started

Chop or slice your red bell pepper

2. Grate your zucchini (or use your food processor that you probably should have figured out how to work by now *ahem*)

3. Mince your garlic and slice your mushrooms

I don’t have a picture of this step because I couldn’t get the lighting to work and the pictures were really bad

4. Start your pasta water

5. In a medium skillet over medium heat saute your garlic and mushrooms and peppers in olive oil for about 2 minutes, add in the zucchini and crushed red peppers. Cook, stirring frequently for about 12 to 15 minutes.

5. While the veggies are cooking, add your pasta to your pasta water and cook according to box directions.

6. Drain the pasta, Drain the veggies and toss them all together.

7. Top with fresh grated parmesan and serve to the delight of your friends and family.

Thanks for linking up your recipes! I love seeing what y’all have been cooking and finding new people who share my love of food!

Thanks to Lori and her mom for the inspiration

I’m researching photography tips and trying to figure out how to take better pictures of my food; lighting, lenses etc.. if you have any tips or websites to share… I’d be eternally grateful! Thanks y’all!

Cheesy Chipotle, Corn and Zucchini Casserole

cheesy chipotle, corn and zucchini casserole
This Cheesy, Chipotle, Corn and Zucchini casserole is simply, in a word ~ tonguegasmic.

I was telling Nathan what all goes into it and he looked at me with that raised eyebrow and the corner of his mouth quirked in that annoyingly smug way and said; “Well, just make sure there’s more than just that for dinner”
Mr. Skeptical ate 2 big helpings the first night and then finished off the rest for dinner the next night.

This casserole combines some of my favorite flavors and textures: crunchy sizzling bacon, the sweet snap of sauteed onions, spicy smoky-sweet chipotles, crisp sweet corn, gooey cheese and yummy zucchini.

(are you drooling yet?)

casserole ingredients

Cheesy Chipotle, Corn and Zucchini Casserole

Recipe adapted from one I found on my iFood Assistant. Can be seen here on Kraft.com

3 Tbsp Basil Parmesan Vinaigrette dressing
1 medium onion, chopped
8 slices bacon, chopped
3 medium zucchini, chopped (about 5 Cups)
1 C frozen corn, thawed (I use sweet corn)
1 to 2 C pizzeria 4 cheese blend (mozzarella, provolone, romano and parmesan)
1/2 C sour cream
4 Chipotles in adobo, chopped (start with 1, remember this is the heat aspect)

1. Preheat your oven to 350

2. Heat the dressing in a large skillet over medium-high heat

3. Add onions and bacon; cook, stirring occasionally for about 5 minutes or until the onions are just beginning to soften and you want to dive in because the smell of bacon and onions together is too tempting.

sizzling bacon

4. Stir in zucchini and cook about 10 minutes, or until the zucchini is lightly browned. Stir the mixture occasionally to ensure even browning.

zucchini and bacon

5. Remove from heat; add corn, 1 C cheese, sour cream and chipotles. Mix well.

casserole ingredients. end

6. Spoon into 2 to 2 1/2 Qt baking dish. Top with 1 C cheese and bake about 15 minutes or until the cheese on top is all melty and gooey.

cheesy chipotle, corn and zucchini casserole baked

Stir and serve.

This is one of my new favorite side dishes. Mr. Skeptical even asked me when I was making it again. I can’t even begin to describe how much I love this melty, ooey, gooey, cheesy, spicy, creamy zucchini and corn casserole.

if you’re linking your tonguegasmic recipe up to the Mouthwatering Monday linky, Thank You! I love finding new blogs and new recipes!

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