Caramelized Zucchini with Pasta
Transform your weeknight dinner with this irresistible recipe for Caramelized Zucchini with Pasta – a comforting, quick-to-make dish that’s bursting with flavor and perfect for any occasion. Tender zucchini slices are slowly caramelized to golden perfection, releasing their natural sweetness and adding a rich, savory depth to the dish. These melt-in-your-mouth rounds are paired with al dente spaghetti (or linguine), tossed in a light, buttery olive oil sauce infused with fragrant garlic and creamy Parmesan cheese. Simple pantry staples become a masterpiece in just under an hour, with optional fresh basil providing a pop of color and herbal brightness. Whether you're feeding a crowd or treating yourself, this easy-to-follow recipe elevates humble zucchini into the star of a pasta dish you’ll crave again and again. Perfect for zucchini lovers and busy cooks, this dish shines as a main course or a side for any meal.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 12 ounces Spaghetti or linguine
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Wash and trim the ends of the zucchini, then slice them into thin rounds, about 1/8-inch thick.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced zucchini to the skillet in a single layer. If necessary, work in batches to avoid overcrowding the pan.
Sprinkle the zucchini with a pinch of salt, and cook for 15-20 minutes, stirring occasionally, until the zucchini slices are golden brown and caramelized. Remove the zucchini from the skillet and set aside.
Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
In the same skillet, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Return the caramelized zucchini to the skillet, and toss to combine with the garlic.
Add the cooked pasta to the skillet, tossing to coat the noodles in the zucchini mixture. Gradually add the reserved pasta water, 1/4 cup at a time, to create a light sauce.
Stir in the grated parmesan cheese, mixing until it melts and coats the pasta evenly. Season with the remaining salt and black pepper to taste.
Serve immediately, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
