I stole this recipe for Caramelized Zucchini Pasta from grilledcheesesocial.com.This vegetarian pasta dish is perfect for the fall. Zucchini is thinly sliced and set aside. Then in a large pot olive oil and butter are heated before adding diced onions and red pepper flakes. Once the onions are soft, then the sliced zucchini is added. Next the zucchini is cooked for about 30 minutes until soft and caramelized. Garlic and black pepper are added to the zucchini with cooked pasta. Grated Parmesan cheese is added and mixed until melted. This recipe is a delicious way to use up a lot of zucchini, it cleaned out my refrigerator’s produce drawer.

The ingredients for this recipe are: 4 tbsp olive oil, 4 tbsp salted butter, 2 large sweet onions, ½ tsp red pepper flakes, 6 medium-large zucchini, 5 cloves garlic, 1 tsp garlic powder, 1 lb short pasta, ½ cup reserved pasta water, 1 cup grated Parmesan cheese and salt

First thinly slice the zucchini and set aside.

It will seem like a lot of zucchini, but they will shrink down after cooking.

Then add the olive oil and butter to a large pan over medium heat.

Once starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook mixture down until lightly softened – about 5 to 7 minutes.

Next add the zucchini and another pinch of salt.

Cook down, stirring often and scraping the bottom of the pan, for about 20 to 30 minutes or until the zucchini is caramelized and soft.

Then add the fresh garlic, garlic powder and a few cranks of black pepper and cook for another 2 to 3 minutes. Add in cooked and drained pasta and stir everything together.

Next add the Parmesan cheese and a little of reserved pasta water (2 to 3 tbsp at a time) until the sauce is glossy and creamy.

Finish with a drizzle of olive oil and serve.

If you liked this recipe for Caramelized Zucchini Pasta then you can also try Sheet Pan Gnocchi with Sausage & Veggies, Roasted Vegetable Penne, Orzo with Roasted Summer Vegetables or Beef Lo Mein.

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Caramelized Zucchini Pasta

This vegetarian pasta dish is perfect for the fall. Zucchini is thinly sliced and set aside. Then in a large pot olive oil and butter are heated before adding diced onions and red pepper flakes. Once the onions are soft, then the sliced zucchini is added. Next the zucchini is cooked for about 30 minutes until soft and caramelized. Garlic and black pepper are added to the zucchini with cooked pasta. Grated Parmesan cheese is added and mixed until melted.

Course Entree

Prep Time 10 minutes

Cook Time 45 minutes

Servings 8 people

Ingredients

• 4 tbsp olive oil
• 4 tbsp salted butter
• 2 large sweet onions diced
• ½ tsp red pepper flakes
• 6 medium-large zucchini very thinly sliced
• 5 cloves garlic finely sliced
• 1 tsp garlic powder
• 1 lb short pasta (penne)
• ½ cup reserved pasta water
• 1 cup grated Parmesan cheese
• Salt

Instructions

1. Prepare pasta al dente according to package – save at least ½ cup of pasta water for finishing the dish.
2. Add the olive oil and butter to a large pan over medium heat.
3. Once starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook mixture down until lightly softened – about 5 to 7 minutes.
4. Now add the zucchini, another pinch of salt and cook down, stirring often and scraping the bottom of the pan, for about 20 to 30 minutes or until the zucchini is caramelized and soft.
5. Then add the fresh garlic, garlic powder and a few cranks of black pepper and cook for another 2 to 3 minutes.
6. Add in the pasta and stir everything together.
7. Add the Parmesan cheese and a little of the pasta water (2 to 3 tbsp at a time) until the sauce is glossy and creamy. (You might not need to use all the reserved pasta sauce.)
8. Finish with a drizzle of olive oil and serve.