What's Cookin'? Smithtown - Zucchini Pasta With Gazpacho Dressing

If you were at the Kings Park Farmer’s Market on Sunday you might have seen “What’s Cookin’? Smithtown’s, Nancy Vallarella. Hopefully you took the opportunity to stop by, say hi, and grab a bite of the food she was preparing. Chef Nancy was serving up a nutritious and delicious Zucchini Pasta.  Using a special tool called a turning slicer, Chef Nancy changed regular green zucchini into a spaghetti shape and served it with a flavorful Gazpacho Dressing (recipe below). Many of the ingredients are found in backyard gardens and all of them can be found at the Farmers Market.  In addition to the pasta, Chef Nancy served up some wonderful breaded, fried pickle slices that were outrageous!  

Councilman Bob Creighton at Kings Park Farmers MarketSummer may be ending, but that doesn’t mean you have to give up the wonderful summer foods and flavors. Visit the Kings Park Farmers Market on Sundays 10am - 2pm across from the Kings Park Fire Department. 

Zucchini Pasta with Gazpacho Dressing - by Nancy Vallarella

Serves 4 as a main course. Serves 8 as a salad course.

4 medium zucchini

4 cups chopped fresh tomato - (about 6 large) reserve ½ cup

½ medium Vidalia onion chopped

2 roasted red peppers

2Tbs. balsamic vinegar

¼ cup extra virgin olive oil

1 – 2 Tbs. fresh basil

2-3 cloves roasted garlic

Salt and pepper to taste

• Roast red peppers and peel off skin.

To roast peppers: Cut peppers in half. Discard seeds, stem and membrane. Place face down on foil lined baking sheet. Bake at 350 for about 10 minutes or until you smell peppers cooking then turn oven to broil. Broil until skin is blackened. Let cool. Peel off skin.

• Roast whole garlic head and reserve 2- 3 cloves.

To roast garlic clove: Peel excess skin from head. Cut head to expose cloves. Place head in foil and drizzle with extra virgin olive oil. Close head in foil and place in baking dish. Bake at 400 for 30 – 35 minutes until cloves are soft and pop out when squeezed.

• Place 3 1/2 cups of tomato, ½ Vidalia onion, 2 roasted peppers, 2Tbs. balsamic vinegar, basil and roasted garlic cloves in blender. Blend until ingredients are combined. Slowly pour in extra virgin olive oil until incorporated. Add salt, pepper and additional roasted garlic and basil to taste.  Stir in ½ cup reserved cupped tomatoes. Place in frig for a few hours or overnight.

• Spiralize washed zucchini and dress with gazpacho. 

I recommend Padero World Cuisine turning slicer www.paderno.it

You can also find a hand tool at Sur La Table.

Comments

[Myra Naseem]

This is such a great way to prepare zucchini To me it actually tastes different and I am enjoying it. Can't wait to try your
tomato roasted garlic topping. It will be perfect.
Myra.