Sunday, August 30, 2009

zucchini and squash "pasta" with alfredo sauce

For this light dish, we used a romano cheese that was studded with black peppercorns, recommended to us by the super knowledgeable and always on-point Hazel Rue!

3 zucchini
3 summer squash
2 Tbsp butter
2 Tbsp all purpose flour
2 cups heavy cream
2 cloves garlic, thinly sliced
1/4 cup peppercorn romano
1/2 cup grated parmesan
salt & pepper to taste

Using a mandolin, slice the zucchini and squash into matchsticks. If you don't own a mandolin, just do your best to thinly slice them. Melt the butter in a large sauce pan and stir in the flour to form a roux. Stir constantly to incorporate the flour until the roux starts to smell like buttered toast, about 4 to 6 minutes. Next, add in the heavy cream slowly to incorporate with the roux. While the cream is thickening, add in the garlic. When the sauce has reached your desired consistency, stir in the cheeses and season to taste. Add the zucchini and squash, cover and cook over medium high heat until the veggies are heated through, about 6 or 7 minutes.


  1. Sounds delicious. A great way to use that end of the season squash.