Charred Zucchini over Bruschetta Spaghetti

Name: Charred Zucchini over Bruschetta Spaghetti with Balsamic Drizzle & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Bell Pepper; 1 Onion; 2 Zucchini; 4 tbsp Cream Cheese; 3 clove Garlic; 1 tbsp Italian Seasoning; 3 tbsp Parmesan Cheese; 1 Tomato; 1 tsp Red Pepper Flakes; 1/4 oz Parsley; 5 tsp Balsamic Glaze; 6 oz Spaghetti; 1 tsp Olive Oil, tsp; 3 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Olive Oil, tbsp

with Balsamic Drizzle & Parmesan

By Recipe0 System

Zucchini fact: Because this squash is 94% water, you can slice shallow cuts into its surface, salt it to draw out extra moisture, then dry it off with paper towels to improve its texture. High heat plus a short cooking time helps it char without getting too squishy! You’ll take that perfectly charred zucchini (brushed with garlic oil) and nestle it atop creamy Parmesan spaghetti along with a bruschetta-style fresh tomato and parsley sauce. Drizzle it with a tangy-sweet balsamic glaze and sprinkle on the Parmesan and chopped parsley for a trattoria-worthy pasta dinner.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
1 Onion
2 Zucchini
4 tbsp Cream Cheese
3 clove Garlic
1 tbsp Italian Seasoning
3 tbsp Parmesan Cheese
1 Tomato
1 tsp Red Pepper Flakes
1/4 oz Parsley
5 tsp Balsamic Glaze
6 oz Spaghetti
1 tsp Olive Oil, tsp
3 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Olive Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve zucchini lengthwise. Arrange zucchini halves, cut sides up, on a clean work surface. Make ½-inch-deep cuts on a diagonal into zucchini halves, spacing them ½ inch apart. Repeat with knife angled in opposite direction to form X-shaped cuts.

Generously season cut sides with salt. Set aside until ready to use in Step 4.
2

Meanwhile, peel and mince garlic. Dice tomato into ½-inch pieces. Halve, peel, and thinly slice onion; finely chop a few slices until you have 1 TBSP. Roughly chop parsley. Halve, core, and thinly slice bell pepper into strips.
3

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep empty pot handy for Step 6.

While pasta cooks, in a small bowl, whisk together half the Italian Seasoning (you’ll use the rest later), 1 TBSP olive oil, and 1 tsp garlic (2 TBSP olive oil and 2 tsp garlic for 4). Season lightly with salt and pepper.
4

Pat zucchini dry with paper towels (do not rinse!). Heat a large drizzle of oil in a large pan over medium-high heat. Once oil is hot, carefully add zucchini, cut sides down. Sear, undisturbed, until zucchini is browned and beginning to soften, 5-6 minutes.

Transfer zucchini to a baking sheet, cut sides up. Brush tops of zucchini with garlic oil and tent with foil.

Roast on middle rack until tender, 13-15 minutes.
5

While zucchini roasts, in a medium bowl, combine tomato, chopped onion, half the parsley, and a drizzle of olive oil. Season with salt and pepper. Stir to combine.
6

Melt 3 TBSP butter (6 TBSP for 4 servings) in pot used for pasta over medium-high heat. Add bell pepper and sliced onion. Cook until bell pepper is lightly browned and onion is slightly softened, 5-7 minutes.

Reduce heat to medium. Add remaining garlic and remaining Italian Seasoning. Stir in cream cheese, half the Parmesan, and ½ cup reserved pasta cooking water (¾ cup for 4) until combined and slightly thickened, 1-2 minutes.

Turn off heat; add drained spaghetti to sauce; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper.
7

Halve roasted zucchini widthwise.

Divide pasta between plates. Top with zucchini and bruschetta; drizzle with as much balsamic glaze as you like. Sprinkle with remaining Parmesan, remaining parsley, and chili flakes to taste. Serve.

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