ZUCCHINI RECIPES That Will Change Your Mind About Zucchini
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Zucchini Recipes for People Who Hate (Or Love) Zucchini | Delicious Italian Zucchini Recipes
Having trouble using up unwanted zucchini? It's not the most popular vegetable, and many of us are either sick of zucchini bread or just don't like zucchini at all! But maybe the people who invented zucchini (yes, you read that right) have some secrets up their sleeves that could help us all out... Time to ask an Italian!
In today's video, my Italian wife Eva cooks me a five-course meal based around my least favorite vegetable. Can she change my mind?
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
00:00 - How to Use Up Zucchini
00:53 - How to Make Zucchini Ravioli (Sort Of)
02:55 - Trying the Anitpasto: Raviolo di Zucchine
04:18 - How to Make Spaghetti alla Nerano
06:13 - Trying the Primo: Spaghetti alla Nerano
08:37 - How to Make Potato Zucchini Stew
10:34 - Trying the Secondo: Spezzatino di Patate e Zucchine
11:50 - How to Make a Zucchini Side Dish
14:02 - Trying the Contorno: Zucchine alla Scapece
15:36 - How to Make a Zuccini Dessert Tart
18:11 - Tasting the Dolce: Maria Stuarda
19:47 - Ciao for Now!
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RAVIOLO DI ZUCCHINE RECIPE -
SPAGHETTI ALLA NERANO RECIPE -
SPEZZATINO DI PATATE E ZUCCHINE RECIPE -
ZUCCHINE ALLA SCAPECE RECIPE -
MARIA STUARDA RECIPE -
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Tomato Zucchini Summer Pasta | Easy Weeknight Dinner
If you’re looking to enjoy the freshest produce of the summer, then this tomato zucchini summer pasta recipe is for you! Ten ingredients come together in less than thirty minutes to form a simple, flavorful dish that can only be thought of as the essence of summer, all in a quick weeknight pasta.
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Skip ahead:
00:00 Intro
00:12 Preparing the pasta
00:44 Preparing the zucchini
03:24 Cooking the tomatoes
05:11 Adding the final ingredients to the pasta
06:46 Adding basil and stirring everything together
07:43 Tasting the recipe
INGREDIENTS
- 1 lb pasta (penne works well)
- 2 tbsp ghee (or neutral oil)
- 1 medium zucchini, sliced in half moons
- 1 lb cherry tomatoes, sliced in half
- 1/2 tsp salt
- 5 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 cup cream
- 1 tbsp lemon zest
- 3/4 cup shredded Parmesan cheese
- 1/2 cup chopped basil
INSTRUCTIONS
- In a large pot, bring 4 quarts of water to a boil. Once boiling, add 1 tbsp kosher salt and the pasta. Return the water and pasta to a boil and cook until al dente, according to the pasta instructions. Once the pasta is cooked, reserve 1 cup of the pasta water. Drain the pasta and return the pasta to the stock pot until the sauce is prepared.
- While the pasta is cooking, melt the ghee (or oil) in a 12-inch skillet over medium heat. Once the ghee is melted, add the pieces of zucchini in an even layer. Sauté until brown, 4-6 minutes. Flip the pieces over and brown on the other side as well, for 4-6 minutes. When the zucchini is browned, remove the pieces from the skillet and set them aside.
- In the same skillet over medium heat, add the prepared tomatoes. Cook until the tomatoes begin to burst and break down, 4-6 minutes. Add the garlic, red pepper flakes, and salt. Cook until the garlic is fragrant, 1 minute.
- Pour the tomatoes and zucchini into the pasta in the stock pot. Add the cream, red pepper flakes, and 1/2 cup of the pasta water. Turn the heat to medium-low and cook the pasta with the sauce until the mixture is hot and bubbling, 3-4 minutes. Turn off the heat.
- Add the cheese, lemon zest, and basil. Stir and add more pasta water to thin the sauce if needed. Serve immediately.
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Zucchini Pasta Recipe
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Zucchini Pasta Recipe.
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Zucchini Pasta Recipe
Hi Guys, today I’ll show you How to Make Zucchini Pasta, adding Butternut Squash and Potatoes. This pasta substitute is vegetarian and nutritious. Of course there is hardly any fat in this dish, so it’s extremely healthy. Healthy food has to taste good for me to actually eat and this dish is definitely tasty. All the ingredients are listed below.
Tomato Sauce Recipe:
Spiralizer Review Video:
I’m using vegetables that I spiralized earlier in my Ninja Auto Spiralizer review. You can use a manual spiralizer or cut the vegetables thinly with a knife. If you want to see the Spiralizer reviews and how they work, I’ve put links in the description below. Those videos are on my bestkitchenreviews channel:
This is 1 large zucchini with the peel on, 1 small butternut squash peeled and 1 medium potato peeled. Heat up a pan and add 2 tablespoons olive oil, Add 2 pinches of red chili flakes and one medium onion chopped. A little salt. Sautee until soft. Since the butternut squash and potatoes need to cook longer we’ll add them first. A little salt. I’m adding some tomato sauce. I’ll put a link below for this simple sauce recipe. You won’t believe how easy and tasty it is. It has so much flavor from the olive oil, garlic and herbs. Cook on medium low for 10 minutes or until the squash and potatoes are cooked. Stir in between and add more sauce if necessary. When the vegetables are almost done, add the zucchini. Few pinches of salt, cover and cook until the zucchini is crisp tender. Add a little more sauce if you need to. This takes just 2 or 3 minutes, don’t overcook them. The zucchini is done. You see it’s still green and a little firm. Taste and add more salt if you like. Because of the marinara, you feel like you’re eating a hearty bowl of noodles. Even though it’s simple and healthy, it’s delicious and I wouldn’t make if for you if it wasn’t.
Try this and let me know how you like it. Subscribe and I’ll see you next time. Thanks for watching :)
The Best Summer Pasta | Quick and Easy Zucchini Recipe
This light and fresh pasta with seared zucchini is the perfect summer pasta dish to make with all that in season zucchini! This recipe comes together really quick with pan-fried zucchini in olive oil, a bit of garlic, a bunch of fresh parsley, and Parmigiano Reggiano cheese. I hope you enjoy this Italian classic!
More 15-20 Minute Weekday Pasta Recipes:
INGREDIENTS
▪1/2 pound linguine
▪4 small to medium zucchini - sliced into 1/4 rounds
▪5 cloves garlic - sliced
▪1/4 cup plus fresh parsley
▪1/2 cup Parmigiano Reggiano - grated
▪1/4 cup plus olive oil - for frying
▪1/4 cup extra virgin olive oil
▪salt/pepper to taste
▪reserve pasta water
Instructions:
1. Cook pasta to very al dente in salted water (2 tablespoons kosher salt per gallon of water).
2. Pan sear the zucchini rounds in a 1/4 cup of olive oil over medium heat (about 4 minutes per side or until well browned). Work in batches to not overcrowd the pan. Drain on paper towels and season zucchini rounds with salt and pepper.
3. To the same pan saute garlic for 2-3 minutes until lightly golden.
4. Add in two ladles of pasta water and cook for 2 more minutes.
5. Add in the al dente pasta and cook for 1-2 minutes to well coat the pasta with the garlic and oil.
6. Add a 1/2 teaspoon of black and pepper and salt to taste and mix around.
7. Finally, add in the zucchini and parsley and turn off the heat. Drizzle extra virgin olive on top and grate a lot of the Parmigiano Reggiano onto the pasta. Enjoy!
Note: If the pasta dries out just add a bit more reserved pasta water to loosen it up.
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