Spaghetti with Zucchini (Spaghetti con Zucchine) Pasta Recipe

Warm, simple, and bursting with fresh garden flavor—this Spaghetti with Zucchini, or Spaghetti con Zucchine, is the kind of dish that feels like a hug from Nonna herself. Tender strands of spaghetti are tossed with sautéed zucchini, sweet tomatoes, melted mozzarella, and a touch of sage. It’s cheesy, herby, and full of texture in every forkful. And let me tell you, it’s worth every bite.

Behind the Recipe

This recipe came to life on a slow summer afternoon, with too many zucchinis in the basket and a craving for something comforting. Instead of turning them into fritters or soup, I wanted something twirlable. With just a few pantry staples and a handful of fresh ingredients, this pasta practically made itself. It quickly became one of my favorite “accidental” meals.

Recipe Origin or Trivia

Spaghetti con Zucchine is a traditional Italian dish, especially beloved in southern regions like Campania and Sicily. Zucchini, a humble summer vegetable, becomes the star of the plate with just a bit of olive oil and garlic. The addition of mozzarella and Parmigiano Reggiano gives this version a rich, creamy twist—turning a light dish into something truly soul-satisfying while still honoring its rustic roots.

Why You’ll Love Spaghetti with Zucchini

This recipe is comforting, wholesome, and just the right amount of indulgent. Here’s why it’ll be a favorite at your table:

Versatile: Serve it as a main or a side, warm or room temp.
Budget-Friendly: Uses affordable, easy-to-find ingredients.
Quick and Easy: Ready in about 30 minutes, start to finish.
Customizable: Swap in other cheeses, herbs, or pasta shapes.
Crowd-Pleasing: Mild and cheesy enough to please all palates.
Make-Ahead Friendly: Components can be prepped ahead.
Great for Leftovers: Reheats beautifully and makes a tasty next-day lunch.

Chef’s Pro Tips for Perfect Results

This dish is simple, but a few tricks will take it to the next level:

1. Salt the Zucchini Lightly: Let it rest before cooking to draw out moisture for better browning.
2. Use Good Olive Oil: It’s one of the main flavor players, so make it count.
3. Reserve Pasta Water: It helps the sauce cling and creates a silky texture.
4. Don’t Overcook the Mozzarella: Add it at the end so it melts gently without turning rubbery.
5. Grate Cheese Fresh: It melts better and tastes fresher than pre-grated.

Kitchen Tools You’ll Need

All you need are a few trusty tools to make this dish shine:

Large Pot: For boiling your spaghetti.
Large Skillet or Sauté Pan: To cook the sauce and toss everything together.
Wooden Spoon or Tongs: To stir and combine the ingredients gently.
Sharp Knife: For slicing vegetables evenly.
Grater: For fresh Parmigiano Reggiano.

Ingredients in Spaghetti with Zucchini (Spaghetti con Zucchine)

Each ingredient plays a part in creating layers of flavor and texture. Here’s the full list:

1. Olive Oil: 5 tablespoons. Used to sauté and infuse the dish with richness.
2. Garlic: 2 cloves, smashed or sliced. Adds depth and aroma.
3. Small Onions or Shallots: 2, finely chopped. Bring sweetness and body to the sauce.
4. Sage Leaves: 3 fresh leaves. Offer an earthy, aromatic twist.
5. Celery: 2 stalks, finely diced. Adds a gentle crunch and herbal note.
6. Plum Tomatoes: 5, peeled, seeded, and chopped. Provide the sweet-tart base of the sauce.
7. Zucchini: 4 cups, sliced or diced. The heart of the dish—mild, soft, and subtly sweet.
8. Spaghetti: 1 pound. Long strands to hold onto the silky sauce and bits of zucchini.
9. Mozzarella Cheese: 8 ounces, diced or use mini mozzarella balls. Brings creaminess and pull.
10. Parmigiano Reggiano (DOP): ⅔ cup, grated. For that unmistakable savory finish.
11. Salt: ⅛ teaspoon, or to taste. Balances and enhances every bite.
12. Black Pepper: ⅛ teaspoon, or to taste. Adds a subtle kick.

Ingredient Substitutions

Need to adjust? Here are some tasty alternatives:

Zucchini: Use yellow squash or shredded carrots.
Mozzarella: Try burrata, fontina, or even ricotta.
Plum Tomatoes: Use canned San Marzano tomatoes (drained).
Sage: Substitute with basil, thyme, or oregano.
Spaghetti: Linguine or fettuccine work just as well.

Ingredient Spotlight

Zucchini: This summer veggie is mild, tender, and takes on the flavors around it beautifully. Sautéed just right, it turns buttery without losing its structure.

Parmigiano Reggiano DOP: The real deal from Italy. Nutty, salty, and packed with umami, it’s what gives the final dish that authentic touch.

Instructions for Making Spaghetti with Zucchini

Let’s bring this comforting pasta dish to life—step by step.

1. Preheat Your Equipment:
   Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium heat.
2. Combine Ingredients:
   Add garlic, onion or shallot, sage, and celery to the skillet. Sauté until soft and fragrant, about 5 minutes.
3. Prepare Your Cooking Vessel:
   Once aromatics are soft, stir in the chopped tomatoes and cook for 5–7 minutes until they break down into a rustic sauce.
4. Assemble the Dish:
   Add zucchini to the pan. Cook until just tender, about 7–8 minutes. Season with salt and pepper.
5. Cook to Perfection:
   While the zucchini cooks, boil spaghetti until al dente. Reserve ½ cup pasta water, then drain.
6. Finishing Touches:
   Add drained pasta to the skillet with zucchini mixture. Toss gently, adding a splash of pasta water as needed. Stir in mozzarella cubes and half the grated Parmigiano. Toss until cheese melts.
7. Serve and Enjoy:
   Plate immediately, topped with remaining Parmigiano and a fresh crack of pepper.

Texture & Flavor Secrets

This dish is all about balance. The zucchini softens into a buttery base, the tomatoes brighten with sweetness and acidity, and the cheese melts into little pockets of creamy goodness. Parmigiano brings sharpness, while the sage gives an herbal backbone. Each bite has a bit of chew, melt, and silk.

Cooking Tips & Tricks

Keep your pasta night on point with these tips:

• Chop zucchini evenly for even cooking.
• Add mozzarella last to avoid over-melting.
• Use low heat when tossing with cheese to keep things creamy.
• Taste and adjust seasoning right before serving.

What to Avoid

Here’s how to sidestep common mistakes:

• Overcooking zucchini: It should be tender, not mushy.
• Skipping pasta water: It’s key for cohesion and silkiness.
• Using low-quality cheese: It affects flavor and texture.

Nutrition Facts

Servings: 6
Calories per serving: 490

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

This pasta holds up well as leftovers, and you can even prep components early:

• Chop veggies and store separately in the fridge.
• Cook sauce ahead and reheat before tossing with pasta.
• Store leftovers in an airtight container for up to 3 days.
• Reheat gently with a splash of water or broth.

How to Serve Spaghetti with Zucchini

Serve warm with a drizzle of olive oil, an extra sprinkle of Parmigiano, and maybe a glass of crisp white wine. Add a side of rustic bread or a light green salad for a complete meal. Want to go fancier? Top with lemon zest or crushed red pepper flakes.

Creative Leftover Transformations

Don’t let leftovers go to waste—give them a new life:

• Zucchini Pasta Frittata: Mix into beaten eggs and bake.
• Stuffed Peppers: Spoon into halved bell peppers, top with cheese, and bake.
• Cheesy Bake: Transfer to a dish, top with breadcrumbs and cheese, and bake until bubbly.

Additional Tips

A few final suggestions to make it extra special:

• Add a pinch of chili flakes for subtle heat.
• Finish with lemon zest for brightness.
• Use a mix of mozzarella and provolone for deeper flavor.

Make It a Showstopper

Serve in a wide shallow bowl, drizzle with golden olive oil, and garnish with a basil leaf or shaved Parmigiano. Use contrasting plates—white pasta on a dark dish always pops!

Variations to Try

• Creamy Zucchini Pasta: Add a splash of cream or ricotta to the sauce.
• Vegan Version: Skip the cheese and use nutritional yeast.
• Spicy Version: Add chopped chili or chili oil.
• Pesto Twist: Toss in a spoon of basil pesto for herb-packed richness.
• Protein Boost: Add sautéed shrimp or grilled chicken.

FAQ’s

Q1: Can I make this ahead of time?

Yes, just store the sauce and pasta separately and combine before serving.

Q2: Can I use another pasta shape?

Definitely—linguine, fettuccine, or penne work well too.

Q3: What’s the best mozzarella to use?

Fresh diced mozzarella or mini balls melt beautifully.

Q4: Can I skip the sage?

Yes, basil or thyme makes a good substitute.

Q5: Can I use canned tomatoes?

Yes, use whole peeled San Marzano and chop them roughly.

Q6: How do I keep mozzarella from turning rubbery?

Add it at the end, off the heat, and let it melt gently.

Q7: Can I make this gluten-free?

Yes, just swap in your favorite gluten-free spaghetti.

Q8: Can I use pre-grated cheese?

Fresh grated Parmigiano melts better and tastes richer.

Q9: What protein pairs well with this dish?

Grilled chicken, shrimp, or even poached eggs.

Q10: Is this good cold?

Yes, it makes a great chilled pasta salad the next day.

Conclusion

Spaghetti with Zucchini is the kind of pasta that turns everyday ingredients into something memorable. It’s light but hearty, familiar but full of surprise. Trust me, this is one of those meals that’ll become a regular in your rotation—especially when the zucchini’s fresh and the cheese is melty.

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