Caramelized Zucchini Pasta
Published August 19, 2021
Bryan Gardner for The New York Times
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 pounds zucchini, coarsely grated (about 3 large zucchini)
8 garlic cloves, peeled and smashed
½ cup basil leaves, stems reserved, plus more for serving
Kosher salt and black pepper
1 pound ridged or curly pasta (like medium shells or casarecce)
½ cup finely grated Parmesan or pecorino (about ½ ounce), plus more for serving
1 tablespoon lemon juice
Nutritional analysis per serving (4 servings)
95 grams carbs; 18 milligrams cholesterol; 597 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 6 grams fiber; 864 milligrams sodium; 19 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 ¼ teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
- Step 2
Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
- Step 3
Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
- Step 4
When the pasta’s drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.
Private Notes
Comments
Ugh, why have I been leaving my giant zucchinis in people’s unlocked cars when I could have been making this instead? I made it without the basil so I could freeze some and have it be more versatile, but otherwise as written. I did scoop the seeds out. Now I am sitting here eating the first batch with a spoon while the second batch cooks. There may not be any for the freezer.
So I actually made this unlike the other comments. First of all this is the ugliest thing I've ever cooked! That said it was pretty good. Not spectacular but considering it looked like the mud pies I made as a toddler, I was impressed with the flavor. I added preserved lemons and anchovies per the recommendation, but I would honestly recommend against the anchovies - they really overpowered the zucchini flavor. Lemon and lots of pepper!
for those of you commenting you can't bring yourselves to cook fresh garden squash for this long....have you ever tried it. Long cooked zucchini is fabulous, and just different than fresh in a very delicious way. Almost like when you roast it but obviously softer. Try it, you might like it! I for one am excited to try this one.
I followed the recipe, unlike most of the commenters below, and it was bland, baby-food-textured, and an off-putting green/brown mush. Not appetizing. Ate it anyway because I am too hungry to waste food. But wow, what a disappointing time-waster after all the effort of grating and caramelizing zucchini! I don't think I'll try it again, but all the commenters' suggestions make sense (more lemon, add ricotta, add pistachios, add pepper flakes, add... more!). It needs more.
Alert! Major modifications ahead! After I read comments about the murky brown mess that was to top the pasta and incorporating other suggestions, this was my final take: Pasta: no issue, used fusilli but 1/2 pound Squash: used yellow summer squash, but in half moons Onion: half moons Orange bell pepper: strips then halved Tomatoes: two cups cherry tomatoes, but added after the squash, onion, pepper caramelization. And smooshed them after they softened. Almond: 1/2 c slivered, toasted; half added during end of cooking and half as topping Lotsa black and red pepper Parsley: 1/4 cup chopped for topping Parmesan: split use per recipe Added about 1/2c of shredded leftover random Italian cheeses when I added the liquids Lemon: per recipe More garlic Added a couple T of Trader Joe’s red pepper almond and red pepper pesto As a dairy thickener I used Aldi hspinach Parmesan tzatziki dip that was languishing in the fridge. Regardless, it was mighty tasty and not ugly. pesto Used pasta water but also added chicken broth
Stumbled on this recipe searching for what to do with too much grated zucchini and I'm glad I did. I didn't have 2lbs so I used 1/2 zucchini & half sliced sweet onion to make a caramelized zucchini/onion combination, but I'm sure straight zucchini would be great too. I chopped a Fresno pepper in there and used basil and tarragon from the garden, deglazed with leftover white wine instead of water or broth. White pepper and lemon zest gave it extra zing. So delicious.