27 Easy Zucchini Recipes
Servings: 4 people
Main Ingredients
- 2 tablespoons (30 grams) extra virgin olive oil
- 1 yellow onion
- 4 cloves garlic
- 6 cups (27 oz) (780 grams) zucchini grated with the large holes of a box grater
- 1 teaspoon oregano or thyme
- 1 teaspoon salt or more to taste
- ½ teaspoon black pepper
- 12 ounces (340 grams) pasta rotini, fusilli, farfalle, penne, or other
- 3 cups (750 grammi) vegetable broth start with 2 cups or 500 g and add more if necessary
- ½ cup (50 grams) parmesan cheese grated, or dairy-free cheese
- ½ cup (100 grams) greek yogurt or dairy-free yogurt
- ¼ packed cup basil leaves
Garnish with
- 1 medium lemon the grated zest
- 2 tablespoons pinenuts
- Grate the zucchini with the large holes of a box grater.Warm up olive oil in a large skillet, then add finely chopped onion and fry it for 3 minutes.Add grated garlic and fry for one more minute.Add the shredded zucchini, season them with salt and pepper, and cook on high heat for 5 minutes, stirring occasionally.2 tablespoons extra virgin olive oil1 yellow onion4 cloves garlic1 teaspoon salt½ teaspoon black pepper
- Add pasta, vegetable broth, and oregano, and cook on medium-low heat for about 10 to 12 minutes or until the pasta is creamy and al dente.1 teaspoon oregano12 ounces pasta3 cups vegetable broth
- Stir occasionally to prevent the pasta from sticking to the bottom of the dish.If the pot dries, add more liquid until the pasta is ready.
- Turn the heat off, taste, and adjust for salt.Add grated parmesan cheese (or dairy-free cheese), greek yogurt (or non-dairy yogurt), and a handful of chopped fresh basil.Stir gently until cheese and yogurt melt into the zucchini pasta.½ cup parmesan cheese½ cup greek yogurt¼ packed cup basil leaves
- Serve immediately with grated lemon zest and optionally toasted pine nuts.1 medium lemon2 tablespoons pinenuts
Nutritional information is an estimate for 1 large serving of zucchini pasta out of 4 servings.
SUBSTITUTIONS
Green zucchini: sub globe zucchini, yellow crookneck, yellow squash, grey zucchini, or other.
Pasta: you can use any pasta shape.
Extra virgin olive oil: sub another vegetable oil.
Oregano: sub dried oregano, fresh or dried thyme, or Italian seasoning.
Vegetable broth: sub water and more salt.
Parmesan: sub pecorino romano or a non-dairy cheese.
Greek yogurt: sub non-dairy yogurt, butter, or non-dairy butter.
Pine nuts: sub pistachios, chopped almonds, or walnuts.
MAKE AHEAD & STORAGE
Make ahead: this one's not a good recipe to make ahead as the pasta loses its oomph soon after it's cooked.
Refrigerator: let the pasta cool down completely at room temperature, then transfer it into an airtight container and store it in the fridge for two days.
Reheat: warm leftovers in the microwave. Do not reheat multiple times, as the pasta will overcook.
Freezer: this recipe is not suitable for freezing.
