What is the famous zucchini pasta dish?

The most famous version is “zucchini alla Nerano,” an Italian dish with fried zucchini and spaghetti, often finished with provolone cheese. It’s rich, creamy, and beloved for its simple elegance.

Can I put zucchini in my tomato sauce?

Absolutely. Zucchini adds texture, nutrition, and a subtle sweetness. It's perfect in fresh sauces, roasted versions, or even blended into tomato soup for depth.

What pairs best with zucchini?

Zucchini pairs well with tomatoes, garlic, cheese, lemon, and fresh herbs like basil or thyme. It’s also great alongside corn, peppers, and eggplant.

Can I put zucchini next to tomatoes in the garden?

Yes! Zucchini and tomatoes grow well together. Both love full sun and similar watering needs, making them great companions in raised beds or garden plots.

How to cut zucchini into pasta?

Use a spiralizer for long noodles or a julienne peeler for thinner strands. For traditional pasta dishes, cut zucchini into thin half-moons or rounds for better browning and texture.

Zucchini with Pasta and Tomatoes: 5-Star Easy Fresh Recipe

Name: Zucchini with Pasta and Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 medium zucchini, sliced into thin rounds or half-moons; 2 cups cherry or grape tomatoes; 2 tablespoons olive oil; 2 cloves garlic, minced; ¼ teaspoon red pepper flakes (optional); 8 oz spaghetti or penne pasta; ¼ cup pasta water (reserved); Salt and pepper, to taste; Fresh basil, torn (for garnish); Optional: 2 tablespoons grated parmesan or spoonful of pizza pasta sauce

Description

Zucchini with pasta and tomatoes is a garden-fresh, flavor-packed dish that’s quick, comforting, and ideal for summer weeknights. Made with golden zucchini, juicy tomatoes, garlic, and pasta, it brings out the best of simple seasonal ingredients.

Ingredients

2 medium zucchini, sliced into thin rounds or half-moons
2 cups cherry or grape tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
8 oz spaghetti or penne pasta
¼ cup pasta water (reserved)
Salt and pepper, to taste
Fresh basil, torn (for garnish)
Optional: 2 tablespoons grated parmesan or spoonful of pizza pasta sauce

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Instructions

Cook pasta according to package instructions until al dente. Reserve ¼ cup pasta water and drain the rest.
Heat olive oil in a large skillet over medium heat. Add zucchini slices and cook until golden brown on both sides.
Add garlic and red pepper flakes to the pan. Sauté for 1 minute until fragrant.
Add tomatoes, season with salt, and cook until they begin to burst and form a sauce (about 5–7 minutes).
Add drained pasta to the skillet and toss to coat. Add a splash of reserved pasta water to loosen the sauce as needed.
Optional: Stir in parmesan or a spoonful of pasta sauce for extra flavor.
Season with salt and pepper to taste. Garnish with torn basil and serve warm.

Notes

For a low-carb version, replace pasta with zucchini noodles (zoodles). To add protein, toss in chickpeas, white beans, or grilled chicken. Leftovers store well for up to 3 days in the fridge.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian