Welcome back to Make Ahead, where I save you time and money while showing you delicious recipes to make throughout the week! Episode 16 is a fun one, a take on Stanley Tucci's favourite pasta and something to do with all your summer zucchinis!
1. Add your sliced zucchini on a paper towel lined baking sheet and salt heavily. Let sit for 5 minutes to draw out moisture. Pat dry to remove excess salt.
2. In a large pan, over medium heat, add 2 tbsp olive oil and warm for 2 minutes. Add the zucchini in batches and fry until golden brown. Remove and set aside.
3. In that same pan, pour out most of the oil, but enough to keep cooking. Add the diced shallot and cook over medium low heat for 2 minutes.
4. Add the beans, soy milk, cheese, nutritional yeast, salt and garlic. Mix to combine. Once everything in combined, add the zucchini back and mix. Serve right away and top with flakey salt, that oil you saved, and fresh herbs. Freeze what you don’t eat in freezer molds.
