Zucchini Pasta
I make this pasta every summer when zucchini is in season. It’s simple, comforting, and packed with flavor—even though it only uses five ingredients (six if you count salt!).
Zucchini is part of the squash family, and once it’s cooked down, it turns sweet, silky, and surprisingly rich. That’s why it makes such a good sauce base, especially when you use a pasta like fusilli, which catches all the saucy bits beautifully.
To start, slice your zucchini into thin half-moons. You’ll need a lot. It might feel excessive at first, but trust me, they cook down into the most luscious sauce. The only seasonings are salt and red pepper flakes, but that’s all you need. The zucchini does all the work.
Some of you might already know, but I used to work at Disney World in Florida. When I was there, one of my coworkers had an Italian roommate, Bella. This recipe came from her. I never wrote it down, and I don’t have the original version anymore, so now I make it from memory. One thing I remember from the original recipe is that she said she never used garlic if she was already using onions. I still follow that to this day.
Before
I’ve been making this pasta ever since. Once, I made it for a friend who was going through a breakup and had no appetite but she ate the whole bowl. That’s how good it is. I've also made it for a family meal when I was working for a restaurant because it's so easy to make a large portion. Also it’s plant-based, super easy, and surprisingly satisfying.
After
The key is to cook the zucchini low and slow until it basically melts. Add your cooked fusilli, toss it all together, and that’s it. The zucchini turns into a silky, savory sauce that clings to every bite. I remember the original recipe used penne, but I know how some people feel about penne, so…!
In the video, I mixed the cooked zucchini and pasta in a bowl instead of in the pot, just because I was only making enough for two people (the full recipe serves four). If you're cooking a smaller portion like I did, you can divide up the extra zucchini sauce and store it in Ziploc bags—it freezes surprisingly well and makes a great quick meal later. Just reheat and toss with freshly cooked pasta for an easy dinner.
Zucchini Pasta
Prep time 15 minutes
Cooking time: 40 min
Total 55 min
Serves 4
Ingredients
4 large zucchinis (or 5 small), sliced into half moons
1 onion, sliced
3 tablespoons olive oil, devided
1 teaspoon chili flakes
4 cups fusilli pasta
Salt to taste
Preparation
In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook until slightly translucent.
Add one third of the sliced zucchini and season with a big pinch of salt. Mix well. Add another third of the zucchini and season with another big pinch of salt. Stir well. Add the remaining zucchini, season with a final big pinch of salt, and stir again. Place a lid on top and cook over medium heat for 15 minutes, or until the zucchini is soft and reduced in volume by half, stirring halfway.
Meanwhile, cook the fusilli according to the package instructions.
Remove the lid and continue cooking the zucchini for another 10 minutes to evaporate any excess liquid. Once the zucchini is very soft and almost disintegrated, add 1 tablespoon of olive oil and sprinkle with chili flakes. Mix well.
Add the cooked fusilli to the pot and toss to combine thoroughly.