On Friday, August 21, 2015, News 8 made zucchini and yellow squash marinara with Genesis Spokesperson Ken Croken and Chef Toby from Woodfire Grill in Davenport.
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup minced onion
4 garlic cloves minced
4 ripe tomatoes
1 cup dry red wine
½ teaspoon sea salt
½ cup basil (chiffonade)
2 teaspoons balsamic vinegar
1 teaspoon dried oregano
¼ cup shredded aged parmesan
4 squash zucchini
2 yellow squash
Instructions:
Using a food processor, pulse tomatoes until desired consistency.
Heat a large skillet over medium heat. Saute garlic and onion until softened, add red wine, balsamic vinegar, sea salt, basil, oregano and pureed tomatoes. Cover and simmer for approximately 15 minutes to develop flavors.
Cut zucchini using veggetti slicer. Drop veggie pasta into boiling water for approximately 1 minute. Drain and rinse under cold water to the cooking process. Vegetables should be al dente.
Add “veggetti” vegetables to sauce and server with shredded parmesan garnish.