A flavorful vegetarian pasta dish featuring browned zucchini or summer squash, tossed with pasta, cheese, and coconut milk, and finished with a zesty Korean red pepper gremolata.
Trim and shave your zucchini and grate into a cheesecloth and squeeze out all water. Toast your breadcrumbs and mix with chopped herbs, Korean chili flake, lemon zest, cheese and season with salt and pepper to make the gremolata. Chop your onion and garlic and shave more cheese. Begin cooking your squash in extra-virgin olive oil, about 10-15 min on medium-high heat, until brown bits begin to form. Mix frequently. Add onion and garlic. Cook your pasta, reserving some water. Fold the reserved pasta water into your sauce and mix with cheese, coconut milk and season! Top with gremolata and lemon juice.
