Meatless Monday – Spaghetti with Fried Zucchini from Mario Batali

Happy Meatless Monday!  Meatless Monday gives you the opportunity to incorporate more vegetables into your diet by eating meat-free just one day a week.  This week, we’re featuring a recipe from Food Network Iron Chef Mario Batali.  As many of you know, Batali has been a long time carnivore with many traditional and exotic meats in his recipes and available at is restaurant.  But he’s a recent Meatless Monday advocate with big news.  The Huffington Post and Meatless Monday reports that Mario Batali’s 14 restaurants now honour Meatless Monday with several meat-free menu options as entrees. 

Batali told the Huffington Post:
“The fact is, most people in the U.S. eat way more meat than is good for them or the planet,” maintains Batali. “Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal. But we can focus on a more plant-based diet, and support the farmers who raise their animals humanely and sustainably. That’s why I’m such a big believer in the Meatless Monday movement.”

In response, our friends at Meatless Monday said:
“We’re delighted that Maestro Mario is helping to move the movement,” declares Sid Lerner, founder and chairman of Meatless Monday, an initiative of The Monday Campaigns. “If anybody can entice meat lovers to enjoy their veggies as well, it’s Batali!”

Here’s one of Mario Batali’s tasty vegetarian recipes:
Spaghetti with Fried Zucchini: Spaghetti con Zucchinne Fritte

Cook time:  25 minutes 

Yields 4 servings

Ingredients
• 2 whole zucchini
• 1 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 scallions, sliced
• 3 tablespoons red wine vinegar
• 1 pound dried spaghetti
• Salt and black pepper
• 2 tablespoons salted ricotta cheese, grated
• 1/4 cup grated pecorino
• Pinch red chilli flakes, chopped parsley leaves for garnish

Directions

Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside. In a large saucepan, heat the olive oil, add a layer of zucchini and cook or “poach” like chips. Remove zucchini and drain. Repeat with remaining zucchini. Place zucchini into a serving bowl.

Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes. Toss into the bowl with the zucchini.

Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta. Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino. Serve immediately garnished with red chilli flakes and chopped parsley.

Thanks Mario for his delicious recipe and for honouring Meatless Monday at your restaurants.  I hope other chefs and restaurateurs of your stature follow suit.  For you meat lovers out there, in moderation, eating meat-free on Mondays is an achievable goal that is beneficial to your health and the long-term health of our planet.  Explore different plant-based recipes and sample flavourful ways to bring more veggies into your life.  To join growing members of the Meatless Monday movement, visit meatlessmonday.com.