Zucchini Coin Pasta
This pasta recipe uses not 1, not 2, not 3 — but 6 zucchinis! Which means you can finally take advantage of all the beautiful zuccs at the market, just begging to be cooked and loved. “Buy me!” They say, “take me home and turn me into zucchini coin pasta from Stef’s Dinner Date!!” It’s a story of romance and triumph. So, what are you waiting for?! Go out and cook those zuccs!
Ingredients
6 small zucchinis, sliced into thin coins
5 garlic cloves, roughly chopped
500g pasta (I’m using spaghettoni)
1 lemon
½ cup + ½ tsp olive oil
2 ½ tsp salt + more for pasta water
1 cup grated parmesan
1 cup panko bread crumbs
1 tsp red chili flakes
Instructions
Start by toasting your bread crumbs. Heat a non-stick pan on medium heat. Add ½ tsp olive oil, red chili flakes and bread crumbs. Stir everything together to distribute the oil, then spread the mixture out evenly across the pan. Cook, stirring frequently, until light brown and toasted, about 5 minutes. Remove from heat and set aside.
Next, bring a large pot of salty water to boil.
While you wait for the water to boil, heat remaining ½ cup olive oil in a large, thick-bottomed saucepan, or dutch oven, on medium heat. Add garlic and cook until fragrant, about 1 minute.
Once fragrant, add zucchini coins and 2 tsp salt. Toss to evenly coat. Cover and cook on medium-low for 20-25 minutes, stirring occasionally, until completely soft but not mushy.
While that does it’s thing, cook your pasta al dente. Reserve 1 cup pasta water and drain the rest.
When the zucchini is finished, add the juice and zest of 1 lemon. Stir and let simmer, uncovered, for 1-2 minutes.
Turn the heat to low. Add pasta, ½ cup parmesan and ½ cup pasta water. Toss vigorously on low heat until the sauce starts to emulsify. Add remaining parmesan and continue. You might want to add more pasta water here, a little at a time. You’ll know it’s done when the sauce is light + glossy and evenly coating all the pasta noodles.
Top with bread crumbs + enjoy!
Tag me if you make it @stefsdinnerdate <3