Zucchini Coin Pasta

This pasta recipe uses not 1, not 2 — but 6 zucchini! 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!!”

Zucchini Coin Pasta

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 6 small-medium zucchini
• 5 cloves garlic
• 400 g pasta I’m using spaghettoni
• 1 lemon
• 1 cup grated parmesan
• 1 cup panko bread crumbs
• 1 teaspoon red chili flakes
• olive oil
• salt I'm using Diamond Crystal Kosher
• toasted breadcrumbs for serving optional

Method

 

1. Bring a large pot of salty water to boil. Using a mandolin, thinly slice 6 zucchini and 5 cloves garlic.
2. Heat ½ cup olive oil in a large, thick-bottomed saucepan on medium. Add garlic and cook until soft and fragrant, about 1 minute. Add sliced zucchini and season with 1 teaspoon salt. Stir to evenly coat, then reduce heat to medium low, cover and cook for 20-25 minutes, stirring occasionally, until completely soft but not mushy — the zucchini should still hold their shape.
3. By now the water should be boiling. Cook 400g pasta to al dente by following package instructions. Back in the saucepan, add the juice and zest of 1 lemon. Stir and let simmer, uncovered, for 1-2 minutes.
4. Reserve 1 cup pasta water and drain the rest. Add cooked pasta, ½ cup parmesan and ½ cup pasta water to the zucchini. Toss vigorously on low heat until the zucchini become jammy and forms a rustic-looking sauce. Add remaining ½ cup parmesan and continue stirring, adding more pasta water as needed until the zucchini evenly coats the pasta. You might not need all of the water!
5. Serve immediately, topped with toasted breadcrumbs or more grated parmesan.