I like to eat, eat, eat.

So I have officially crossed over to all whole-wheat. That's it: bread, flour, pasta. I've done it. It's done. I have gotten used to the taste and I feel much better about all of the bread, flour, and pasta that I consume now that it is 100% whole wheat. I kinda don't love meat and so veggies, pasta, cheese, and legumes are often where it's (at) for me.

I am also very much into zucchini and squash lately. They are just so good, especially grilled. I used to hate them, perhaps because they are not so good steamed/mushy. T likes them steamed/mushy but I think he is the only one.

That said, I wanted to share with you my new favorite recipe. I guess I am jumping on the recipe-blog bandwagon. I am making Phoebe's avocado-BLTs tomorrow, I am so looking forward to them.

Anyway, so this recipe, instead of ravioli I've been using whatever pasta I have on hand, which works out fine, although I am sure that ravioli would be delicious. It's totally quick and easy--the zukes take about 5-10 minutes to prepare, depending on how into "measuring" you are, and 20 minutes to bake.

Ravioli with Roasted Zucchini
4 small zucchini, sliced into 1/2-inch rounds (or 1-2 large zukes, whatever fits in your pan)
2 T olive oil
1 tsp dried red chili flakes (powder works fine too)
2/3 cup freshly and finely grated Parmesan
1/4 tsp freshly ground black pepper
2 T kosher salt
2 cloves garlic, crushed
1 lb cheese ravioli
3 T chopped fresh flat-leaf parsley (optional but a tasty addition)

Preheat oven to 400F. Bring a large pot of water to boil. Place the zucchini in a large baking dish (cake pan works fine) in a single layer and drizzle with the oil, chili flakes, and 3 T of the Parmesan, then season with the pepper and 1/2 tsp of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.

Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.


The first time I made it, I didn't have ravioli and had a bit of a disaster with some frozen TJ's gnocchi, which is good if you don't forget about it and overcook it to the point of frothiness. Soooo I used penne and fusili. Just tonight I had it with some leftover spaghetti, nuked for a minute. To use with "regular" non-stuffed pasta, just ignore the second para of the recipe and add the roasted zukes to your pasta with a little extra cheese. I think they would also be a good addition to pretty much anything.

And, enjoy.