Pasta With Zucchini and Parmesan

Pasta with zucchini that’s been gently sautéed until they caramelize to a light golden brown, tossed with parmesan. The zucchini is unrecognizable at this point, save for the green skin that gives it away. But the taste of this dish will linger in your memory for a while. The recipe works well for spring or summer, for when you need a break from meat. Or prefer something filling that’s equally delicious and quick to make.

Other Reasons to Love Pasta With Zucchini

Packed Lunch Anyone?

Not everyone has a microwave in the workplace. And for those that do, it can be a long wait if everyone has lunch needing heating. Lucky for you, cold pasta with zucchini tastes great too. However, I would not store it in the fridge, keep it in the lunch bag instead.

Child Friendly

Do your children sneer at the mention of vegetables? Well, this recipe might just be what converts them to the green team. And you can pack it for them for lunch too. If they are still not convinced, add some thin slices of sausage or frankfurter. If they are a little older, you could add pancetta instead of sausage. Here’s how to alter the recipe in 2 simple steps:

Step 1. Heat a little olive oil on a non-stick pan over medium-high heat. Toss in the thinly sliced sausage and sauté until they are cooked through and begin to brown. If using Frankfurter (I liked the smoked kind), take them off the fire when they start to curl. If you choose to use pancetta, add less oil in the beginning because it comes with chunks of fat that will melt while you sauté. Take out the pancetta when they are firm and start to crunch up.

Step 2. Take out the sausage and reserve the oil to cook the zucchini. Use more oil if needed and proceed with the rest of the steps. Add in the sausage about a minute before tossing and mixing with the pasta so it’s all nice and warm.

Taste

When the zucchini is almost ready it’s caramelized with a mildly charred flavor. This, paired with a nutty slightly salty Parmesan, will leave you rushing for another bite.

Healthy

I’m sorry ragu, cream, and tomato basil sauce, but not every pasta dish IS about you. This veg-deprived body needs you all to take the back seat and let something else enjoy the spotlight for a change! It’s enough that most gym instructors tell you to stay away from pasta. But what if you could have a healthier version of it? Soften your guilt by adding zucchini, which I agree is not in its healthiest state considering the oil content. However, this pasta with zucchini just feels so right. The perfect recipe for ‘pasta crave’ days, pin it, and eat without guilt.

Versatile

It’s always nice to come by a recipe that gives you the option to add a little bit of this and that without compromising the final dish. This is why you can if you want to, add pancetta. Hahahaha, I know this is meant to be a vegetarian dish but I had to look out for the meat lovers too! 🙂

To do so: Fry the pancetta in a little oil. Then remove when cooked through and a little crunchy but not hard. Use the same pan and leftover oil to sauté the courgette. When that is nicely soft and caramelized you can then add in the pancetta before mixing with the pasta. Just add a few tablespoons of water from the pasta to loosen things a bit. Sprinkle in the parmesan and you’re done!

How to Make Pasta With Zucchini in 2 Simple Steps

Step 1: Use a non-stick pan to sauté the zucchini in olive oil over medium-high heat. (While the zucchini cooks bring water for the pasta to a boil). Avoid using the cooking spoon to turn the pasta and just toss it instead.

What to expect: The zucchini will first shrink as it loses its water which will then evaporate. Leaving it sizzling in the oil you had added to the pan in the beginning. They will then turn a little mushy and lastly caramelize.

Step 2: When the zucchini is ready. Right before you sieve the pasta, pour 2 tbsps of the pasta water into the zucchini and stir. Take it off the fire completely if it is ready before the pasta. Finally, toss the pasta with the zucchini and add the parmesan in 2 heaps as you mix

What to expect: The zucchini may stick together which may be frustrating while tossing with the pasta. Just pull it apart as you mix and serve.

Hint: Do not add parmesan directly to the pan while it is on the stove. Otherwise, it will form a slimy lumpy mess. Oops! Instead, add the pasta to the zucchini first, stir, then add the cheese.

Time-Saving Preparation Tip

Time: In the instructions below, I prepare both the pasta and courgette simultaneously. I add the pasta to the water 10 minutes after I have started to sauté the zucchini. This way, both will be read roughly at the same time. You can, however, fry the courgette first. Then, when it’s almost ready, begin with the pasta.

Ideas for Leftover Uncooked Zucchini…

Should you have quite a bit of zucchini lying around, try this zucchini and mint recipe. It’s simple and when left in the fridge, will mature flavor. Let’s see if you can hold off your anticipation to use it in bruschetta, sandwiches, and even salads!

I always try and find ways to make more than one dish for separate meals. This not only saves time and energy, but money as well, and that’s always a good thing.

Or try this Zucchini flatbread with cheddar which is a delicious and soft savory flatbread filled with sauteed zucchini and mild, creamy cheddar cheese.

Pasta With Zucchini Alternatives Recipes

Vegetable pasta dishes are a great idea to take a break from meat. And when you’re not having pasta with zucchini you could be enjoying these recipes with veg or legumes as the star recipe.

Pasta with Eggplants (Pasta alla Norma)

If you have already tried this recipe and are itching for another veggie-based recipe. Then give pasta with eggplants a try, It is also a popular go-to comfort food. The pasta is tossed in a simple basil and tomato sauce, fried eggplants, buffalo mozzarella, and grated parmesan. I have to say, I have yet to meet someone who turned away from this dish. It is also a great idea for kids. Babies love different flavors so click the recipe to find out how you can make this loved pasta recipe for the grown-ups and babies too.

If you are hosting, this would also be a great addition as a first course to be followed by a meat and salad second course. Perfect due to its simplicity and the possibility to prepare the eggplants in advance, which saves you time.

Storage:

Keep leftovers in an airtight container in the fridge for no more than a day. Leave to come to room temperature before eating.

I must add that pasta with zucchini is best had fresh off the pan, but you can have it cold for lunch the next day too. Preference for fresh 🙂

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Pasta with Beans (pasta e fagioli)

Another alternative to pasta with zucchini would be pasta with beans. The sauce is made from mirepoix and beans with vegetable stock and a parmesan rind (optional). Half of the portion is blended until smooth resulting in a delicious creamy sauce with little lumps of beans here and there. Finished with a handful of grated Parmigiano Reggiano, and freshly ground black pepper.

This recipe is also suitable for children (omit the black pepper). So you can just make one dish for all, saving you time and money.

If you have babies in the weaning stage, you could make the same recipe but use vegetable stock without salt and puree the whole sauce.