This baked penne really felt like my last hurrah to summer: chock full of summer’s produce, corn, zucchini, tomatoes, but baked in the oven, which heats up my little house quite nicely when it’s suddenly dropped to 50 degrees outside. I realize October might seem pretty far past summer, but it’s really only a few weeks since the official season change, and people do seem to be pulling the last tomatoes off their vines right about now. Not me, though. Mine gave up the ghost ages ago. So I think this is an excellent early fall dinner, to use up the last of the over-abundant zucchini and get you ready for casseroles and slow cookers and braises galore as the days cool off.
I originally saw this recipe on the Williams-Sonoma site, but I have to say their proportions seemed a little crazy. Eight zucchini? Really?! My skillet is just not that big. Of course, their recipe is meant to feed eight people, and I really only wanted to feed one, with a few days of leftovers. Some recipe rearranging skills were definitely in order.
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