Pasta with Parmesan and Garlic Zucchini

Parmesan and Garlic Pasta with Zucchini – light, delicious, Summer recipe. I used regular spaghetti pasta, cooked sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!

Zucchini has been on my mind lately, mainly because a huge zucchini has been sitting in my fridge for quite some time begging to be used and not wasted. The zucchini was really huge, similar in size to this jumbo zucchini (scroll down and you’ll see the zucchini on her head 🙂 ). I wanted to take some funny pictures with it too, but instead I’ve made this delicious Pasta with Parmesan and Garlic Zucchini:

Ingredients you need for this parmesan zucchini pasta

• olive oil
• 4 zucchinis or 1 very large zucchini, sliced
• garlic cloves, minced
• spaghetti (for gluten free version, use brown rice pasta spaghetti style)
• salt and pepper
• freshly shredded Parmesan cheese

How to make pasta with zucchini

1. Heat olive oil in a large skillet on medium-high heat.
2. Add sliced zucchini and minced garlic and saute uncovered for about 5-7 minutes, until zucchini softens and browns.  Midway through cooking, season with salt.
3. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches to avoid overcrowding.  Overcrowding will result in zucchini steaming in its own juices instead of nicely browning. 
4. Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking – this is especially important for gluten free pasta).
5. Add cooked pasta into the skillet with zucchini and garlic, on low heat.
6. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese.
7. Season with just the right amount of salt and pepper, to taste.

Below are some step-by-step photos showing major steps to make this pasta with zucchini:

I’ve used gluten-free brown rice spaghetti pasta for this recipe, but, of course, you can use regular spaghetti, too.  This pasta with zucchini was a very tasty (and healthy) Saturday dinner.

Related Pasta Recipes with Zucchini

• Parmesan Zucchini Tomato Chicken Spaghetti
• Thai Zucchini Noodles
• Chicken and Zucchini Basil Pesto Tortellini

5 from 5 votes

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Parmesan and Garlic Pasta with Zucchini

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Pasta with Parmesan and Garlic Zucchini - light, delicious, Summer recipe. I use regular spaghetti pasta, cook sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 438 kcal

Author: Julia

Ingredients

• 3 tablespoons olive oil
• 4 zucchinis medium, sliced
• 4 garlic cloves , minced
• 8 ounces spaghetti (for gluten free version, use brown rice pasta spaghetti style)
• salt and pepper
• 1 cup Parmesan cheese , freshly shredded

Instructions

1. Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt. 

2. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
   

3. Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking). 

4. Add cooked pasta into the skillet with zucchini and garlic, on low heat. 

5. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.

Nutrition Facts

Parmesan and Garlic Pasta with Zucchini

Amount Per Serving

Calories 438 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Cholesterol 17mg6%

Sodium 420mg18%

Potassium 673mg19%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 6g7%

Protein 18g36%

Vitamin A 585IU12%

Vitamin C 36.1mg44%

Calcium 345mg35%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.