Today I used the last of the giant zucchinis grown by my neighbours. I made this first a year ago and it's an easy and reliable dish from Aglio & Olio. First you finely dice zucchini and onions and toss them in the frying pan with plenty of olive oil. Once they become golden and juicy and lose their volume, you add cherry tomatoes, chopped into quarters, and once they start to lose their shape a little, a bunch of finely chopped basil and parsely, plus salt and pepper according to taste. The recipe is made for paccheri, but I couldn't get any from the shop today so I used its little cousin rigatone instead. Grate some parmesan on top and your done. For the vegan version, leave out the parmesan.
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