What goes well with zucchini?

Zucchini has a very mild flavor and adapts to almost any flavor profile, from savory to sweet. It is an easy vegetable to add in as it goes with most anything.

What are the health benefits of eating zucchini?

Rich in antioxidants, zucchini is packed with nutrients as well as low in calories, fat and sugars. Also rich in vitamin B which helps regulate blood glucose and may play a roll in protecting from diabetes.

Can I grate or shred zucchini ahead of time?

Yes, store shredded zucchini in a sealed container in the fridge for up to 3 days.

Can raw zucchini be frozen?

Yes. An easy way to do this is to shred the zucchini and lay it out on a sheet pan, freeze, and then seal the shreds in mason jars or a ziplock bags in the freezer for 3 to 4 months. Frozen shreds of zucchini works great for adding to soups, casseroles, sauces or smoothies. Not as great for baked goods.

Zucchini Pasta

Name: Easy Zucchini Pasta Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 8-10 ounces pasta cooked in salted water according to the package directions; 5 garlic cloves (more to taste), chopped small; 3 tablespoons olive oil; 1.5 pounds zucchini, grated ( use a hand grater or food processor with grater attachment); 1/2 cup chicken or veggie broth; make sure it is flavorful!; 1 lemon, zested and juiced, keep separate from each other + more to taste; 1/2 to 1 teaspoon salt (adjust to taste); 1/2 teaspoon pepper (this amount give a little peppery zing – adjust to taste); 1 bunch parsley, chopped small; 1/2 cup Parmesan, grated + more for topping (use vegan sprinkle for non-dairy garnish)

Description

Here’s a quick and simple recipe for Easy Zucchini Pasta. Grated zucchini melts into a flavorful succulent sauce, perfect for cradling linguini or your favorite pasta! Enhanced with lemon, black pepper and garlic you’ll have dinner on the table in 30 minutes! Vegan and gluten-free adaptable.

Ingredients

Units Scale

8–10 ounces pasta cooked in salted water according to the package directions
5 garlic cloves (more to taste), chopped small
3 tablespoons olive oil
1.5 pounds zucchini, grated ( use a hand grater or food processor with grater attachment)
1/2 cup chicken or veggie broth; make sure it is flavorful!
1 lemon, zested and juiced, keep separate from each other + more to taste
1/2 to 1 teaspoon salt (adjust to taste)
1/2 teaspoon pepper (this amount give a little peppery zing – adjust to taste)
1 bunch parsley, chopped small
1/2 cup Parmesan, grated + more for topping (use vegan sprinkle for non-dairy garnish)

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Instructions

In a large sauté pan add garlic and olive oil and cook about a minute over medium heat. Add zucchini, stir to coat with oil and garlic.
Add in broth and lemon zest cook for about 5 minutes, the zucchini should soften and come to a light simmer for a few minutes.
Toss in parsley, lemon juice, salt and pepper. Toss to fully distribute. Add pasta and sprinkle in parmesan (optional) evenly. Transferring to a serving dish is helpful as the sauciness tends to sink to the bottom, this way you can scrape all the yummy bits out on to the top of the pasta.

Serve with another sprinkle of parmesan or if keeping it vegan top with vegan cheesy sprinkle.

Notes

Ways to enhance: add Aleppo or red pepper flakes in with the garlic for spice, for dreamy richness add 1/4 cup heavy cream (or rich cashew cream) in with the chicken broth, top with crushed croutons, add chickpeas for plant protein.

Nutrition

Serving Size: 1 1/2 cups
Calories: 353
Sugar: 2.2 g
Sodium: 439.7 mg
Fat: 13.8 g
Saturated Fat: 3.1 g
Carbohydrates: 46.6 g
Fiber: 2.6 g
Protein: 11.8 g
Cholesterol: 5.4 mg