If you have a garden, chances are that you are being overrun by zucchini right about now. If you don’t grow them yourself, they are probably showing up in your CSA share or filling the shelves at your local farmer’s market. So how do you use up your zucchini in a new way? Why not pair it with fresh corn (which is also plentiful right about now), crispy pancetta and pasta?
This dish was inspired by the fabulous Maine cooking blog From Away. With the zucchini, corn and a healthy amount of fresh basil, this is the quintessential summer dish. Serve it hot or even at room temperature with a glass of white wine and you have the perfect dinner for a summer evening.
ZUCCHINI, CORN & PANCETTA PASTA
1 large zucchini, grated
1 teaspoon kosher salt
2 ears of corn, kernels removed from the cob
1 cup roughly chopped basil
8 ounces pancetta, diced
1 shallot, minced
3 cloves garlic, smashed
1 pound small pasta, cooked according to package instructions and kept warm
2 tablespoons olive oil
1/2 cup freshly grated parmesan cheese
Juice of 1 lemon
- Sprinkle the salt onto the zucchini and toss. Let it sit for 15 to 20 minutes in a strainer then squeeze out the excess liquid.
- Cook the pancetta, shallot, and garlic in a large skillet set over medium-high heat, until the fat has rendered and the pancetta is crisp.
- Add the corn to the pancetta mixture and saute for 2 minutes. Add the zucchini and cook for an additional 2 minutes.
- Add the pasta to the pancetta, corn and zucchini mixture. Drizzle with the olive oil and lemon juice and toss well.
- Serve topped with the grated parmesan cheese.