Summer version. Merry’s mum gave me some beautiful sweet zucchini from her next-door garden. Grazie. Time for Zucchinetti Colitti. A rich dinner treat. Apparently there is a kitchen gadget that cuts the squash into pasta-like stalks. I usually cut 2-3 of them into fettucine or spaghetti-shaped strips.
Then sauté in a little olive oil until tender. Add chopped native tomatoes, fresh basil, chopped garlic, pepperoncini to taste. Serve topped with shaved asiago or formaggi of your choice. With a crunchy baguette.