A different and delicious way to eat up all the zucchini that's overflowing from the garden. Diced zucchini are sauteed with garlic and red pepper flakes then simmered with cream, and served with Parmesan cheese and chopped parsley. Don't skimp on the olive oil.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.

    Advertisement
  • Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

  • Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Nutrition Facts

429 calories; protein 11.3g; carbohydrates 46.5g; fat 22.2g; cholesterol 9.9mg; sodium 317.9mg. Full Nutrition
Advertisement

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2007
To all the reviewers who did not use all the olive oil recipe calls for: try it again following the recipe! I thought the amt was crazy too and ended up not liking the dish until I tried it again using MORE olive oil. Try me. You'll see! Read More
(47)

Most helpful critical review

Rating: 3 stars
09/23/2006
I don't think I'll be rushing to make this again but it fulfilled a need for us for tonight...to use up some zucchini!:-) I skipped the olive oil all together (way too much!) and used a cast-iron skillet with 1T butter to nicely brown the zucchini with the garlic; deglazed the skillet with a splash of white wine; added Italian seasoning to further flavor the dish and upped the red pepper just a bit. Thickened the sauce with a small amount of cornstarch in the milk. Reduced the amount of pasta by half and served over angelhair because I love it. It was nice filling. Would add a lot more zucchini in the future. Thank you so much Senorita! Read More
(13)
120 Ratings
  • 5 star values: 57
  • 4 star values: 39
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
08/02/2007
To all the reviewers who did not use all the olive oil recipe calls for: try it again following the recipe! I thought the amt was crazy too and ended up not liking the dish until I tried it again using MORE olive oil. Try me. You'll see! Read More
(47)
Rating: 5 stars
11/05/2005
Hubby usually hates zucchini but he liked this pasta dish. make sure you sautee the zucchini until they brown a bit. Read More
(35)
Rating: 4 stars
07/02/2008
I've made this twice--once as written and once with some alterations. It's pretty good as a base as written; we had it with grilled shrimp skewers and it made a nice relatively light dinner. The second time I added red bell pepper and onions along with more garlic. We had it with shrimp again mainly because it's what we had on hand. It was a bit heartier with the extra veggies and since I gave the onions a good long browning time that helped boost the flavor. It's still not a high-flavor dish but it's tasty and a good way to get the veggies in. You could probably adapt this to whatever vegetables you have on hand and it would still be good. Read More
(31)
Advertisement
Rating: 5 stars
08/17/2006
this is a great recipe i also added approx 1 cup diced chicken and 1 tsp basil just to use up some left overs. Read More
(28)
Rating: 5 stars
08/11/2008
The flavor in this was really great. I had some heirloom cherry tomatoes on hand so I halved those and added them after the milk reduced (also used 2% milk without problems). I'm glad I did because then the vegetable to pasta ratio was much better. Anyway this was a very good recipe! You could easily add a lot of other vegetables and make it a primavera type of dish. Read More
(20)
Rating: 4 stars
05/04/2006
This recipe was my inspiration for our todays meal after work. I used evaporated milk (some more than suggested) and let it cook down well. I also added diced ham (to the well browned zucchini) and cheese (to melt into the sauce). The sauce became very nicely rich and creamy in the way of italian panna. Without this recipe todays dinner would have been quite another thing - thanks a lot! Read More
(13)
Advertisement
Rating: 3 stars
09/22/2006
I don't think I'll be rushing to make this again but it fulfilled a need for us for tonight...to use up some zucchini!:-) I skipped the olive oil all together (way too much!) and used a cast-iron skillet with 1T butter to nicely brown the zucchini with the garlic; deglazed the skillet with a splash of white wine; added Italian seasoning to further flavor the dish and upped the red pepper just a bit. Thickened the sauce with a small amount of cornstarch in the milk. Reduced the amount of pasta by half and served over angelhair because I love it. It was nice filling. Would add a lot more zucchini in the future. Thank you so much Senorita! Read More
(13)
Rating: 5 stars
11/02/2009
Very good! I followed the recipe almost to a T. We only buy fat free milk so I just used that. Will make this again. Read More
(11)
Rating: 4 stars
07/18/2006
Made this for the grands & I for lunch today. I used WW spaghetti because I was out of linguine & I used half & half for the milk. I also didn't have parmesan so I subbed some romano. I think it could have used more flavor...next time I will add more seasonings. Maybe italian seasoning as suggested by Sunflower would be good. Read More
(10)
Advertisement