Is it too early for a zucchini recipe?

I’m at that point in the year when I simply cannot wait one more minute for zucchini season. Yes, I know that in a month I’ll be drowning in them, and by August I’ll probably be ignoring them completely. But right now? I can’t even imagine such a thing as too much zucchini. At this exact moment, all I want is a giant plate of pasta with zucchini. So this past Saturday I went a little wild. And by wild I mean spending way too much money on the very first tiny zucchini at the market in Rome. The glamorous evening continued with dirty martinis on the yellow chairs, double portions of potato chips, and the aforementioned pasta eaten in front of the latest episode of SVU. Honestly, perfection. And if I do say so myself, this was one of the best plates of pasta with zucchini I’ve made in a very long lifetime of making pasta with zucchini. Domenico agrees, so I know it’s true. The funny thing is that the recipe itself is almost absurdly simple. Zucchini, basil, parmigiano, pasta. But there were three small changes that turned it from a good weeknight pasta into something impossible to stop eating on a wild Saturday night at home. The recipe is below for paid subscribers.

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Is it too early for a zucchini recipe?