Simplest Zucchini Parmesan Pasta

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A bowl of zucchini parmesan pasta garnished with parsley and grated cheese.
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Why make this recipe

Zucchini Parmesan Pasta is a delightful dish that is both healthy and satisfying. It combines the fresh taste of zucchini with the rich flavors of cheese and pasta, making it a perfect meal for any day of the week. This recipe is quick and easy to make, which is great for those who have busy lifestyles but still want to enjoy a delicious homemade dinner. Plus, it’s a fantastic way to use up zucchini, especially during the summer months when they are plentiful. Whether you’re cooking for yourself, your family, or friends, this dish is sure to please everyone at the table.

How to make Simplest Zucchini Parmesan Pasta

Making Simplest Zucchini Parmesan Pasta requires only a few ingredients and straightforward steps. Follow the easy directions below, and you will have a tasty dish ready in no time.

Ingredients

  • 1 pound pasta, any cut works
  • 2 tablespoons extra virgin olive oil
  • 3-4 medium zucchini or yellow summer squash, shredded or chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh thyme
  • Chili flakes, to taste
  • Kosher salt and black pepper, to taste
  • 2 tablespoons salted butter
  • 1 cup grated parmesan cheese
  • 1/2 cup grated pecorino or manchego cheese
  • 1 cup fresh basil, chopped

Directions

  1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it is al dente. Just before you drain the pasta, reserve 1 1/4 cups of the cooking water for later use. Drain the pasta once it is cooked.
  2. Prepare the Zucchini: While the pasta is cooking, heat the olive oil in a large skillet on medium heat. Add the chopped zucchini, garlic, thyme, chili flakes, salt, and pepper to the skillet. Cook everything for about 5 minutes until the zucchini is golden.
  3. Make the Sauce: After the zucchini is cooked, mix in the salted butter. Using the back of your spoon or a potato masher, mash the zucchini down until it becomes a chunky sauce. Stir in 1 cup of the reserved pasta water and bring the mixture to a simmer.
  4. Combine the Pasta and Sauce: Add the drained pasta, parmesan cheese, and pecorino or manchego cheese to the skillet. Toss everything together until the cheese has melted and the pasta is well coated. If the sauce seems too thick, add a bit more pasta water until you achieve your desired consistency.
  5. Finishing Touches: Remove the skillet from heat and toss in the chopped fresh basil. This will add a wonderful flavor to your dish.
  6. Serve: Serve the pasta hot, topped with extra fresh basil and a sprinkle of pepper. Enjoy your delicious Simplest Zucchini Parmesan Pasta!

How to serve Simplest Zucchini Parmesan Pasta

This dish can be served as a main course or a side dish. For a complete meal, pair it with a simple green salad and a light vinaigrette. You can also add grilled chicken or shrimp if you’re looking for a protein boost. Serve it hot, allowing the melted cheese to shine. For an extra touch, consider adding a drizzle of high-quality olive oil or a squeeze of fresh lemon juice on top just before serving for a bright flavor contrast.

How to store Simplest Zucchini Parmesan Pasta

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When you are ready to eat it again, simply reheat it in a skillet over medium heat. You may need to add a splash of water or olive oil to help loosen up the pasta as it reheats. This dish is not recommended for freezing, as the texture of the zucchini can become watery once thawed.

Tips to make Simplest Zucchini Parmesan Pasta

  • Choose Fresh Ingredients: The quality of your zucchini, garlic, and herbs will greatly enhance the flavor of the dish.
  • Don’t Overcook the Zucchini: Aim for a golden color but still keep some crunch. Overcooking can lead to mushy zucchini, which changes the texture of the dish.
  • Adjust Seasoning: Taste your sauce as you go, adjusting the salt, pepper, and chili flakes to suit your preferences.
  • Experiment with Cheese: While parmesan and pecorino are great choices, feel free to try other cheeses like feta or goat cheese for a different twist.
  • Add More Veggies: In addition to zucchini, you could add other vegetables like bell peppers, spinach, or cherry tomatoes for more variety.

Variation

To make this dish vegan-friendly, you can substitute the cheeses with vegan cheese alternatives and use vegan butter instead of salted butter. You can also add more veggies or protein like chickpeas or lentils to make it heartier.

FAQs

1. Can I use other vegetables in this recipe?
Yes, you can use other vegetables such as bell peppers, spinach, or asparagus. Just remember to cook them until they are tender.

2. Can I make this recipe gluten-free?
Certainly! Simply swap out regular pasta for gluten-free pasta, and you’ll still enjoy a delicious meal.

3. What type of pasta works best?
Any cut of pasta works well in this recipe. You can use spaghetti, penne, or even bowtie pasta.

4. How can I make the dish spicier?
To add more heat, increase the amount of chili flakes in the recipe or add some chopped fresh chili peppers.

5. Is it necessary to reserve pasta water?
Yes! The reserved pasta water helps to create a creamy texture in the sauce and ensures everything combines well without being too dry. Always reserve more than you think you’ll need, just in case.

Enjoy making your Simplest Zucchini Parmesan Pasta, and don’t hesitate to share this recipe with friends and family so they can enjoy it too!

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Simplest Zucchini Parmesan Pasta

Print Recipe

A delightful and healthy dish featuring zucchini and rich cheeses combined with pasta, perfect for any weeknight meal.

  • Author: Alexandra Roa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 pound pasta, any cut works
  • 2 tablespoons extra virgin olive oil
  • 3–4 medium zucchini or yellow summer squash, shredded or chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh thyme
  • Chili flakes, to taste
  • Kosher salt and black pepper, to taste
  • 2 tablespoons salted butter
  • 1 cup grated parmesan cheese
  • 1/2 cup grated pecorino or manchego cheese
  • 1 cup fresh basil, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, reserving 1 1/4 cups of the cooking water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini, garlic, thyme, chili flakes, salt, and pepper, cooking for about 5 minutes until zucchini is golden.
  3. Mix in salted butter and mash the zucchini until it becomes a chunky sauce. Stir in reserved pasta water and simmer.
  4. Add the drained pasta, parmesan, and pecorino or manchego cheese to the skillet, tossing until the cheese melts and the pasta is well coated, adjusting the thickness with extra pasta water as needed.
  5. Remove from heat and stir in fresh basil, then serve hot topped with extra basil and a sprinkle of pepper.

Notes

For a vegan option, use vegan cheese and butter. This dish pairs well with a simple green salad.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: zucchini, pasta, vegetarian, healthy, easy dinner

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