Description
Ever wonder how a handful of zucchini can transform into a creamy, dreamy pasta sauce? What if you could whip up a Zucchini Pasta dish that’s so vibrant and delicious it earns a 4.94 rating from 30 happy eaters, yet takes just 30 minutes? This recipe’s your ticket to a light, vegetarian dinner that’s perfect for summer nights or quick weeknight meals
Ingredients
Let’s dive into the ingredients that make this Zucchini Pasta so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
- 2 pounds zucchini (about 4 medium): The star, creating a creamy, veggie-packed sauce. Sub: Yellow squash or eggplant (grated and cooked down).
- 3 tablespoons extra-virgin olive oil: Adds richness and helps cook the zucchini. Sub: Avocado oil or butter for non-vegetarian.
- 2 shallots, chopped (⅔ cup): Sweet, mild oniony base. Sub: ½ yellow onion or 1 small leek.
- 1 teaspoon sea salt: Enhances all flavors. Adjust to taste.
- Pinch red pepper flakes: Subtle heat. Sub: Skip for mild or increase for spicy.
- Freshly ground black pepper: Adds balance.
- 4 garlic cloves, grated: Bold, aromatic depth. Sub: 1 teaspoon garlic powder.
- 12 ounces spaghetti or bucatini pasta: Long noodles for sauce to cling to. Sub: Linguine, fettuccine, or gluten-free pasta.
- ⅓ cup grated pecorino or Parmesan cheese, plus more for serving: Sharp, salty richness. Sub: Nutritional yeast for vegan.
- 2 to 3 tablespoons fresh lemon juice: Bright, tangy zing. Sub: Lime juice or white wine vinegar.
- Zest of 1 lemon, reserve some for garnish: Adds citrusy pop. Sub: Skip if no fresh lemons.
- 1 cup fresh basil and/or mint leaves: Bright, summery freshness. Sub: Parsley or a mix of herbs.
With about 10 ingredients, this dish is simple yet vibrant. Fresh zucchini and quality cheese make it a summer standout.
(Word count: ~400. Let’s cook!)
Instructions
Step 1: Prep the Zucchini (5 Minutes)
- Grate 2 pounds zucchini (about 4 medium) using the large holes of a box grater. Tip: Work over a bowl to catch juices.
- Transfer grated zucchini to a clean kitchen towel and wring out excess moisture. This prevents a watery sauce. Set aside. Tip: Squeeze hard—zucchini holds a lot of water!
Step 2: Cook the Zucchini Sauce (15-20 Minutes)
- Heat 3 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add 2 chopped shallots, 1 teaspoon sea salt, a pinch of red pepper flakes, and several grinds of black pepper.
- Add the grated zucchini and cook, stirring occasionally, for 15-20 minutes until thick and jammy. Tip: Stir more frequently toward the end to prevent sticking.
- Stir in 4 grated garlic cloves and cook for 30 seconds until fragrant. Turn off heat and set aside.
Step 3: Cook the Pasta (10-12 Minutes)
- Bring a large pot of salted water to a boil. Add 12 ounces spaghetti or bucatini and cook according to package instructions until al dente (usually 8-10 minutes). Tip: Stir occasionally to prevent sticking.
- Reserve 1 cup pasta cooking water, then scoop the pasta directly from the pot into the skillet with the zucchini (no need to drain fully).
Step 4: Combine and Finish (3 Minutes)
- Add ½ cup reserved pasta water and ⅓ cup grated pecorino or Parmesan to the skillet with the zucchini and pasta. Cook over medium heat, stirring, for 2-3 minutes until a lightly creamy sauce coats the pasta. Add more pasta water if needed for smoothness.
- Stir in 2 tablespoons lemon juice and the zest of 1 lemon. Taste and adjust with more lemon juice, salt, or pepper as desired. Tip: Add lemon gradually to balance flavors.
(Word count: ~800. Time to serve!)