Best 6 Zippy Zucchini Pasta Recipes

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Are you looking for a quick and easy weeknight dinner that's also healthy and delicious? Look no further than this zippy zucchini pasta! This dish is made with fresh zucchini, cherry tomatoes, and a flavorful sauce that's made with olive oil, garlic, lemon juice, and red pepper flakes. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber and vitamin C. Best of all, it takes just 30 minutes to make!

This article features three different recipes for zippy zucchini pasta, so you can choose the one that best suits your taste and dietary needs.

**Recipe 1: Classic Zippy Zucchini Pasta**

This is the basic recipe for zippy zucchini pasta, and it's the perfect place to start if you're new to this dish. It's made with simple, everyday ingredients, and it's sure to be a hit with the whole family.

**Recipe 2: Vegan Zippy Zucchini Pasta**

This recipe is perfect for vegans and vegetarians, as it uses plant-based ingredients to create a flavorful and satisfying dish. It's made with zucchini, cherry tomatoes, and a sauce that's made with olive oil, garlic, lemon juice, and nutritional yeast.

**Recipe 3: Gluten-Free Zippy Zucchini Pasta**

This recipe is perfect for people with celiac disease or gluten intolerance. It's made with gluten-free pasta, zucchini, cherry tomatoes, and a sauce that's made with olive oil, garlic, lemon juice, and cornstarch.

Here are our top 6 tried and tested recipes!

ZIPPY ZUCCHINI PASTA



Zippy Zucchini Pasta image

A colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. -Kathleen Timberlake, Dearborn Heights, Michigan

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 8

1 package (7 ounces) angel hair pasta or thin spaghetti
2 small zucchini, cut into 1/4-inch pieces
2 garlic cloves, minced
3 tablespoons olive oil
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. , Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.

Nutrition Facts : Calories 412 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

ZIPPY ZUCCHINI



Zippy Zucchini image

This will help take care of the zucchini that seem to multiply overnight! Even the kids enjoy this one!

Provided by Susan Sunderman

Categories     Side Dish     Vegetables     Squash     Zucchini

Yield 6

Number Of Ingredients 7

4 zucchinis, thinly sliced
1 cup buttermilk baking mix
½ cup chopped onion
½ cup grated Parmesan cheese
1 teaspoon salt
½ cup vegetable oil
4 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.7 g, Cholesterol 131.3 mg, Fat 24.5 g, Fiber 1.7 g, Protein 10.8 g, SaturatedFat 4.9 g, Sodium 960.1 mg, Sugar 3.9 g

CARAMELIZED ZUCCHINI PASTA



Caramelized Zucchini Pasta image

This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that's rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you'll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     dinner, pastas

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 pounds zucchini, coarsely grated (about 3 large zucchini)
8 garlic cloves, peeled and smashed
1/2 cup basil leaves, stems reserved, plus more for serving
Kosher salt and black pepper
1 pound ridged or curly pasta (like medium shells or casarecce)
1/2 cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving
1 tablespoon lemon juice

Steps:

  • In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
  • Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
  • Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
  • When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

ZIPPY ZUCCHINI



Zippy Zucchini image

Make and share this Zippy Zucchini recipe from Food.com.

Provided by b_dazzld

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 cup favorite brand ranch dressing
1/2 cup fresh grated parmesan cheese (not bottled kind)
3 zucchini (roughly 1.5 lbs)

Steps:

  • Cut Zucchini into rounds, seperate and discard the ends.
  • pour ranch dressing into a sealable plastic bag, and add zucchini.
  • Seal the bag.
  • Shake your bag o' zucchini until each piece appears satisfactorily covered in ranch remove from bag, (you can dip your ranched slices into the parmesan here) place on a foil lined baking sheet.
  • or place your ranched zucchini onto foil lined baking sheet and sprinkle parmesan cheese over all zucchini slices.
  • broil on high, 6-8 inches away from flame for 7-8 minutes or this is even toaster oven friendly, but time is reduced to about 5 minutes.

ZIPPY ZUCCHINI TART



Zippy Zucchini Tart image

All the freshest tastes of summer come together in this beautiful tart. You can pull it all together in 15 minutes, thanks to Pillsbury refrigerated pie crust.

Provided by By Brooke Lark

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup ricotta cheese
2 tablespoons chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
Freshly ground pepper to taste
2 small zucchini, thinly sliced
4 medium tomatoes, thinly sliced
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan.
  • In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste.
  • Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

MEMA RIE'S ZIPPY ZUCCHINI



MeMa Rie's Zippy Zucchini image

This is such an easy side dish that my mom is famous for. Great with grilled pork chops, chicken, or steak!

Provided by Nadine Eubanks

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup extra-virgin olive oil, divided
1 sweet onion, sliced
2 cloves garlic, crushed
5 small zucchini, sliced
cayenne pepper to taste
2 teaspoons apple cider vinegar

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 8.1 g, Fat 14.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 16.2 mg, Sugar 3.7 g

Tips:

  • Use a variety of zucchini. Green zucchini is the most common, but you can also use yellow, orange, or even striped zucchini. Each type has a slightly different flavor and texture, so experiment to find your favorite.
  • Cook the zucchini properly. Zucchini is a versatile vegetable that can be cooked in a variety of ways. However, it is important to cook it properly to avoid making it mushy. Sautéing, roasting, and grilling are all good ways to cook zucchini.
  • Add flavor to your dish. Zucchini has a mild flavor, so it is important to add other ingredients to your dish to give it flavor. Garlic, onion, tomatoes, herbs, and spices are all good options.
  • Serve zucchini pasta immediately. Zucchini pasta is best served immediately after it is cooked. This is because the zucchini will start to release water as it sits, which will make the pasta soggy.

Conclusion:

Zucchini pasta is a delicious and healthy alternative to traditional pasta. It is easy to make and can be customized to your own taste preferences. With a little creativity, you can create a variety of delicious zucchini pasta dishes that your family and friends will love.

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