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Once you’ve tried this amazing pasta with zucchini sauce you’ll never go back. Zucchini was never so exciting! Simple & delicious too!
Ready in under 30 minutes this versatile recipe will satisfy the whole family. Perfect for a quick and easy weeknight dinner.
Coming from Italian roots I have been so lucky in my life to have experienced some of the most amazing home-cooked food. My grandmother and my mother are a huge influence on the recipes I share here on Erren’s Kitchen and this simple dish is no exception!
Why This Recipe Works
- With just a few ingredients this zucchini pasta sauce is easy and super quick to make.
- Serve as a dish in its own right of over pasta for a hearty meal.
- No need for fancy ingredients, just garlic, stock and zucchini for a surprisingly simple yet tasty dish.
I am so pleased to share this delicious, quick and easy pasta with zucchini with you. Simple ingredients and ready in no time, it really is a no brainer!
Serve with a side of homemade garlic bread and make it a hearty weekday lunch or dinner.
How To Make Pasta With Zucchini
- Shred the zucchini.
- Saute garlic in olive oil.
- Add stock, zucchini, and season to taste.
- Simmer until softened,
- Serve over a bed of pasta, and enjoy!
Zucchini Buying Guide
When choosing zucchini (also known as courgettes), opt for vibrant colored, small to medium in size zucchini (under 6-8 inches) as the larger ones tend to be watery and lack flavor. They should be free of soft spots, nicks or bruises and be firm to the touch.
Look for zucchini that still have a good amount of stem attached, as they stay fresher longer. The freshest zucchini will have tiny hairs visible on the skin.
Ingredient Notes
- Zucchini: I shred my zucchini for this recipe, but you can slice it thinly or into cubes if you prefer.
- Chicken Stock: I like to use chicken stock, but this recipe works well with vegetable stock if you want to make it meat-free.
- Garlic: I use fresh garlic, but if you don’t have it on hand, you can use jarred or garlic powder (try a half teaspoon at a time, to taste).
- Olive Oil: I mainly used olive oil in my recipes, but you can also use canola oil, vegetable oil, or low-fat cooking spray.
- Herbs: I use parsley, but basil works really well too.
Step By Step Instructions
Shred the zucchini using a food processor or box grater.
Heat the oil over medium heat. Add the garlic and sautee until fragrant (but not brown – about 30 seconds).
Pour in the stock.
To make this dish vegetarian simply swap chicken stock for vegetable stock.
Add the shredded zucchini and fresh herbs.
Bring to the boil, lower the heat, and simmer until softened.
Serve over pasta and enjoy!
This dish also makes a great soup served without pasta. I love it both ways!
Storage and Freezing Instructions ❄
- Fridge: You can keep this soup in an airtight container in the fridge for up to three days.
- Freezer: You can freeze this dish (without pasta) in a freezer-safe container for up to three months.
Tips & Variations
- To make this dish vegetarian simply swap chicken stock with vegetable stock.
- Spice the sauce up with the herbs of your choice, add some oregano or basil, or even chili flakes for extra kick. Make it your own.
- If you prefer, you can add more stock and make the zucchini more soup like and serve without pasta.
Other Great Recipes
If you like this recipe, you’ll love my Pasta With Cauliflower, White Bean Soup and Spinach Sauce Recipes! They’re all great Italian comfort food just like this one!
FAQs
Can you reheat pasta with zucchini?
Yes, you can reheat this dish. It’s always best to reheat in a pan on the hob. If frozen always defrost in the fridge overnight before reheating.
Rate This Recipe
Recipe
Pasta With Zucchini
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 16 oz zucchini (shredded)
- 2½ cups chicken or vegetable stock
- 2 tbsp fresh parsley or basil (chopped)
- salt and pepper (to taste)
- freshly grated Parmesan cheese ((or Pecorino Romano) to serve)
Instructions
- Shred the zucchini using a food processor or box grater.
- Heat the oil over medium heat. Add the garlic and sautee until fragrant (but not brown – about 30 seconds).
- Add the stock to the pan, followed by the shredded zucchini and herbs. Season with salt and pepper.
- Bring to the boil, lower the heat, and simmer covered until softened.
- Taste for seasoning and add salt as needed. Serve over your favorite pasta topped with freshly grated Parmesan cheese.
Tips
- To make this dish vegetarian simply swap chicken stock with vegetable stock.
- Spice the sauce up with the herbs of your choice, add some oregano or basil, or even chili flakes for extra kick. Make it your own.
- If you prefer, you can add more stock and make the zucchini more soup like and serve without pasta.
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