It has been extremely hot lately and I did not want to turn the oven on but wanted a tasty dish for dinner.
This is quick and easy and makes use of all the extra zucchini and some fresh veggies in season.
Ingredients, enough for 1:
- gluten free fusilli, about 35 to 40 gm
- half cup chopped zucchini
- 1 or 2 mushrooms
- 4 cherry tomatoes, cut in half
- handful of spinach
- parmasen cheese
Boil the fusilli until soft and drain. Lightly fry the mushrooms in a small amount of olive oil, add zucchini, stirring frequently until soft, add tomatoes and spinach at the end. Stir frequently.
In a bowl add the fusilli, mushroom mixture and a spoonful or so of mayonnaise. Mix well, sprinkle on some parmesan cheese and serve.
All ingredients are naturally gluten free. You can change up the veggies you are adding depending on what is in season. This makes a quick and easy dish for supper.
More of my recipes.
- zucchini bake
- zucchini bread
- zucchini casserole
- zucchini fries
- zucchini fritatta
- zucchini fritters
- zucchini pasta
- zucchini in white sauce
- zucchini on the bbq
Did you know that botanically speaking zucchini is actually a fruit along with tomatoes, peppers, cucumbers, beans and others that have seeds inside them. But we call them all vegetables.
This sounds good will try it. Too warm here to cook or bake.
This sounds good to me, I will be trying this Linda, thanks for sharing among all your other recipes. have a good day.
Thanks Myrt. It is quick and simple, I’ve even added chicken and other veggies.
It’s been too hot to bake, for sure.
They brought home Korean food for dinner today, though!
It sure has been hot. Never tried Korean food, not sure if it agrees with all my intestinal issues. I’m a very plain cook.