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Spaghetti With Zucchini And Yellow Squash

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This Spaghetti With Zucchini And Yellow Squash is a delicious summertime vegetarian dish. The extra flavor from the bruschetta topping adds beautiful color and pairs perfectly with the zucchini and yellow squash.

You’ll notice below I’ve made extra bruschetta topping, I’ll explain the reason, in my notes, in the post below. Adding shavings of Parmigiano-Reggiano cheese to the dish adds another layer of unforgettable flavor.

I garnish every dish with a large sprig of fresh basil giving you the choice to add torn fresh basil leaves through the pasta.

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Zucchini And Yellow Squash

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Olive Oil

Frezno Chili

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Ciabatta (2)

Toasted Ciabatta Bread

Sweet Basil (2)

fresh basil

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Diced Mozzarella Cheese

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Prep Time: 30 minutes
Cook Time: 10 to 12 minutes
Total Time: 42 minutes
Yields: 6 to 8 servings
Equipment: veggie spiral machine, 1 (6-quart) stockpot, 1 (3-quart) saucepot, vegetable peeler, long-handled tongs, chef’s knife, 2 rimmed baking sheet pans, large mixing bowl, medium-size mixing bowl

4 zucchini, ends removed, cut in half and spiraled
4 yellow squash, ends removed, cut in half and spiraled
1 pound box of spaghetti
2/3 cup of good olive oil
6 large garlic cloves, finely minced
1 Fresno chili, seeded and finely minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
Large sprigs of fresh basil for garnish
Parmigiano-Reggiano cheese, shavings for garnish
*E.V.O.O. for garnish

Ingredients For Bruschetta Topping:
16 Roma tomatoes, cut in half, seeded and finely diced
1 (16-ounce) package of Galbani mozzarella cheese, finely diced (low moisture, whole-milk variety)
1/2 cup of fresh basil, sliced chiffonade style
*E.V.O.O. for garnish
1 loaf of Tuscan garlic Ciabatta, toasted (yields 16 slices) OPTIONAL

Note: I’ve made extra bruschetta topping not only used as the garnish for this dish but to also serve on top of the toasted Tuscan garlic Ciabatta bread. I can’t get enough of that delicious basil, mozzarella, and tomato topping with a tiny little drizzle of really good *E.V.O.O.

Directions For Bruschetta Topping:
Slice the Roma tomatoes in half, spoon out the seeds, and finely dice. Transfer to a mixing bowl. Next, finely dice the mozzarella cheese and add to the diced tomatoes. Finely add the chiffonade style basil toss everything to combine. Set aside.

Directions For Spaghetti With Zucchini And Yellow Squash:
Start by spiraling the zucchini and yellow squash and transfer to a large mixing bowl. Next, prep the Fresno chili and garlic, set aside.

In a large stockpot of boiling salted water drop the spaghetti. Cook between 8 to 12 minutes or until al dente.

Note: As soon as the zucchini and yellow squash spaghetti start to wilt and soften slightly turn the heat off. You want them to keep their crunchiness and integrity. All you’re really doing is making sure they are well coated with the flavored oil.

In the meantime, in a saucepot over medium heat add the olive oil minced Fresno chili and garlic. Cook for 1 to 2 minutes or until fragrant. Add the spiraled zucchini, yellow squash, Kosher salt, and fresh ground black pepper. Using your tongs, toss the spiraled zucchini and yellow squash with the oil, garlic, and minced chilies. Cook, continuously tossing, for 2 to 3 minutes allowing the vegetable spaghetti to begin to wilt and soften slightly as they become evenly coated with the flavored oil. Immediately turn the heat off.

Again using the long-handled tongs, transfer the cooked spaghetti to the saucepot. Toss to combine the vegetable spaghetti and pasta together. Continue to toss until the pasta is evenly distributed.

Ladle a good helping into a porcelain serving bowl and garnish with a large sprig of fresh basil. There you have it my Spaghetti With Zucchini And Yellow Squash.

Directions For Toasted Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

*E.V.O.O. is the acronym for extra virgin olive oil.

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Cremini Mushroom And Zucchini Gratin


Cremini Mushroom And Zucchini Gratin are the easiest and the most elegant looking appetizers to serve to your guests. Everyone gets their own individual dish. That always seems to make friends and family feel extra special.

Whenever I make a tomato sauce, I always seem to have plenty left over. There’s just two of us so I’m always trying to think up different ways to use any leftover sauce. That’s how this dish came to be. This recipe can be made easy enough if you don’t have leftover sauce, use your favorite jarred marinara sauce.



Olive Oil

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thyme (2)


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Flat Leaf Italian Parsley



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In a bowl is my leftover marinara sauce. You can always substitute your favorite jarred marinara sauce for this dish.

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Leftover Marinara Sauce

Cremini Mushrooms (3)

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Prep Time: 25 minutes, (includes slicing and sautèeing of the vegetables)
Cook Time: 30 minutes
Total Time: 55 minutes
Yields: 4 servings
Equipment: 4 gratin dishes, 2 rimmed sheet pans, 1 (12-inch) sauté pan, mini food processor

1/2 cup olive oil, divided, plus 1 tablespoon
2 tablespoons of butter, unsalted
2 zucchini, 1/4-inch slices
1 yellow squash, 1/4-inch slices
2 pints of cremini mushrooms, sliced (small ones quartered)
1 1/2 cups Homemade Marinara Sauce, (substitute your favorite jarred marinara sauce)
2 tablespoons of fresh thyme leaves (or 1 tablespoon dried thyme)
1 tablespoon Kosher salt (for seasoning zucchini and squash)
1 teaspoon freshly ground black pepper (for seasoning zucchini and squash
1/4 cup Ricotta cheese, whole milk
1/4 cup half-and-half
1 large egg
3/4 cup plus 3 tablespoons of Parmigiano-Reggiano cheese, freshly grated (reserve 3 tablespoons for the top of each gratin)
1/4 cup of Italian flat-leaf Italian parsley, finely chopped (reserve 2 tablespoons for garnish)

Preheat oven to 400-degrees F.
In a large sautépan over medium-high heat, carefully melt the butter with the 1 tablespoon of olive oil. Add the sliced mushrooms and fresh thyme leaves.

Sautè the mushrooms, about 5 to 7 minutes, or until they’re brown and tender. Only then season with Kosher salt and freshly ground black pepper to taste. Transfer to a plate lined with a paper towel.

Note: Wait to salt the mushrooms until they browned completely. This process allows them to brown and not steam from the water they release.

Slice 2 zucchinis and 1 yellow squash about 1/2 an inch thick. Place them into a bowl and sprinkle with Kosher salt and freshly ground black pepper. Using the same sautè pan, over medium heat, add 1/4 cup of olive oil. Give the oil a chance to get hot but not where it’s smoking.

Arrange the sliced zucchini and squash in one layer in the pan, do not overcrowd the veggies. This needs to be done in two separate batches. They will shallow fry for about 2 minutes per side. Do this just long enough for the veggies to soften and get some nice color on them before they go into the gratin dishes. Repeat the process for the remaining zucchini and squash using the remaining 1/4 cup of olive oil.

Again, have another large plate lined with a paper towel ready for the sautéed veggies once they’re finished cooking to drain off any extra grease.

While that’s working, go ahead and process the Parmigiano-Reggiano cheese in a food processor.  Transfer to a bowl and set aside.

In a large bowl add the ricotta, egg, half-and-half, Italian parsley,  3/4 cup of the grated Parmigiano-Reggiano, and a pinch each of Kosher salt and black pepper, mix to combine.  If you are using leftover marinara or are using jarred, have it ready.

In each of the 4 gratin dishes, place a layer of the zucchini and squash. Next, and a thin layer of the marinara sauce. To that, add the sautèed mushrooms. Sprinkle a little of the reserved grated cheese on top of the mushrooms. Next spoon on a third of the ricotta cheese mixture.

Finally, top each gratin with a tablespoon of the grated Parmigiano-Reggiano cheese. Place the dishes on a rimmed sheet pan. Bake for 30 minutes. Finish by garnishing with finely chopped Italian flat-leaf parsley, There you have it, Cremini Mushroom And Zucchini Gratin.

Serve hot.

Roasted Eggplant Vegetarian Meatballs In Marinara Sauce

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