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caramelized zucchini pasta

Caramelized Zucchini Pasta

This caramelized zucchini pasta is the perfect summertime recipe. Fresh zucchini is cooked down with olive oil, butter, and garlic until soft and caramelized. It’s then tossed with al dente pasta and lots of parmigiano. It’s super delicious and it’s the perfect way to use up all of your summer zucchini!
4.63 from 45 votes
Prep Time 10 minutes
Cook Time 45 minutes
Course pasta
Cuisine American, Italian
Servings 2 big bowls

Ingredients
  

  • 2 tablespoon olive oil
  • 2 tablespoon salted butter
  • 1 large sweet onion diced
  • ¼ teaspoon red pepper flakes
  • 3 medium-large zucchini very thinly sliced
  • 5 cloves garlic finely sliced
  • ½ teaspoon garlic powder
  • ½ lb pasta such as Sfoglini Spaccatelli
  • ¼ cup reserved pasta water
  • ½ cup grated parmigiano
  • kosher salt

Instructions
 

  • Prepare pasta al dente according to the directions — making sure to save at least ½ cup of pasta water for finishing the dish.
  • Add olive oil and butter to a large pan over medium heat.
  • Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened - about 5-7 minutes.
  • Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft.
  • Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes.
  • Add in the al dente pasta and stir everything together.
  • Now add your parmigiano cheese and a little bit of pasta water (2-3tbsp at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water - just enough to help emulsify the sauce)
  • Finish with a drizzle of olive oil and serve.

Video

Keyword dinner, parmigiano, pasta, vegetarian, zucchini
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