I have a great way for you to use it up. In fact, this pasta dish is so delicious you might just find yourself hitting up your friends for more zucchini, because you’ll want to make it a again and again. So if you get tired of zucchini bread, zucchini fritters, and zucchini soup, give this zucchini pasta a try. (Okay, I know you’re not going to get tired of all that delicious stuff. Make some space in your life for this dish anyway!) Tip: The garlic will need about ten minutes less time in the oven than the zucchini. So if you want them to come out of the oven at the same time (which is ideal), stick the garlic in the oven ten minutes after the zucchini. This gives you ten minutes to prep your garlic cloves while the zucchini starts roasting. Boil your pasta according to the package directions while the zucchini and garlic roast together. Tip: You should have plenty of time to prep your remaining ingredients while the zucchini and garlic roast — juice and zest your lemon, and chop your basil.
