Charred Zucchini over Bruschetta Spaghetti
with Balsamic Drizzle & Parmesan
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Zucchini
3 clove
Garlic
1 unit
Tomato
¼ ounce
Parsley
1 unit
Red Onion
1 unit
Green Bell Pepper
6 ounce
Spaghetti
(Contains Wheat)
1 tablespoon
Italian Seasoning
4 tablespoon
Cream Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
5 teaspoon
Balsamic Glaze
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
4 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
