Romige courgetteschotel uit de houtoven met pasta
People sometimes ask me where I get the inspiration for the recipes on this blog. In most cases I come up with something based on other dishes I see passing by or an idea where I work around a theme I have in mind. But very often I don’t make it more difficult than necessary and I “develop” a BBQ dish by doing something you would normally just make inside, but use the BBQ instead to give it an extra layer of flavor. This “Creamy zucchini dish from the wood fired oven” is a perfect example of this. Since a few weeks my wife orders Hellofresh (not sponsored) during the week. But when I’m on duty for the week meals and have some time, I’d rather go outside for cooking. The charm of cooking outside brings peace (especially because the noise of the kids doesn’t haunt me as quickly with these cold days). Recognizable?
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Although this time it wasn’t an average weekday but a quiet Sunday. The hour has just changed so we roll out of bed extra fresh. Unfortunately this doesn’t seem to make much difference to children. Their biological clock awakens them when it suits them and the corresponding clock that comes out of their mouth keeps ringing. I haven’t found the snooze function yet. The only option for a moment of rest is to flee temporarily and provide them with a delicious healthy meal. Since we are confronted with quite a few positive corona tests at work, I try to keep the trips outdoors as limited as possible. So no rushing to the store on Sunday morning like I’m used to for extra ingredients. Instead I need to use the emergency stock from home and see if there’s a recipe from the Hellofresh boxes I can make in my wood fired oven. A pasta with creamy zucchini dish seems to be the ideal meal to test if I can get a nice crust on the dish in this new oven.
Meanwhile, I already manage to get the wood oven to the desired temperature. The trick is to select or cut the blocks of wood in the right size. The finer the blocks the higher the temperature rises. Maybe I’ll elaborate on this later. For this dish I cut blocks of about 5 centimeters wide to a temperature of about 200 ° C. The sauce for the creamy zucchini dish I made in a skillet next to the wood fire. To add an extra smoky touch I walk towards my herb garden to pick some fresh wild grown rosemary for the fire. The smell coming out of the wood fire is phenomenal. While the sauce is cooking you can cut the zucchini into strands and prepare the oven dish. Just tear the sauce over some buffalo mozzarella and your creamy zucchini dish is ready to get a nice crust. While the dish is coloring, I quickly put the pasta inside and continue to guard outside the fire in peace. The fresh air feels blissful.
The goal to serve a delicious plate of pasta for the kids has succeeded. The question is of course whether they will eat it as well. They are not fans of zucchini. During the meal it turned out that after three bites they knew that these green things in the sauce were actually zucchini. We soon noticed a sneaky attempt to leave them on the side. Although they didn’t exactly receive the zucchini with open arms, they didn’t make too much drama out of eating half of them anyway. The sauce, on the other hand, went in smoothly. Were it not for the fact that we scooped up the food or that delicious crust would be completely eaten by this little monsters. This pasta with creamy zucchini dish will undoubtedly be on the table again, although I might provide an alternative for the kids. If you don’t have your own wood oven, No problem this dish can also be made in another BBQ with lid, although you might have to miss the crust?
By the way, if you are considering buying a Vonken oven, don’t hesitate to contact me. By using a discount code both you and I may be able to benefit from this.
Less than an hour after I’ve heated the oven, I can take the creamy zucchini dish out of the wood oven. A pleasant surprise at the sight of the beautiful cheese rind that has formed in the wood oven. I haven’t obtained such a result with any other appliance yet. The heat in this wood-burning oven clearly spreads well from above (which is certainly to be expected with such ovens). This opens a lot of options for nice gratin dishes. If you have a great idea, please don’t hesitate to share it with me on social media. Maybe your idea can be a new source of inspiration for the next session.
- 2 pcs. zucchini
- 1 clove garlic
- 2 red onions
- 1 tbsp sunflower oil
- 800 ml tomato cubes with basil
- 200 ml cooking cream
- 2 bulbs buffalo mozzarella
- 2 tbsp Italian herbs or more to taste
- pepper and salt to taste
- 500 gr. conchiglie pasta
- fresh basil
- A couple branches rosemary optional
Prepare your wood-fired oven or BBQ for a session at medium temperature (180-200°C). With a woodoven you use medium-sized blocks of wood (+-5cm).
Chop the onion and add it to a skillet together with sunflower oil, Italian herbs and garlic. Place in the wood-burning oven or BBQ and let the onion fry.
Deglaze with the tomato cubes in basil and stir in the cooking cream. Place back in the wood-burning oven for 10 minutes. Throw some rosemary branches in the fire for a nice smoky touch.
In the meantime, cut the zucchini into fine strips with a peeler or mandolin and spread over an oven dish. Season to taste with salt and pepper and place one of the two bulbs of mozzarella torn and spread over the zucchini strands. Then cover with the rest of the strands.
Pour the sauce over the strings and tear the 2nd ball of mozzarella into pieces and place it on top of the sauce. Add some branches of rosemary on top to finish and slide into the wood oven. Grill the dish for about 20 minutes at 200°C until you get a nice crust on the casserole.
Meanwhile you can cook the Conchiglie according to the instructions on the package.
Spoon the pasta into the plate and place the zucchini strings from the wood fired oven with sauce over it. Finish with freshly shredded basil and some freshly grated cheese.