This quick Zucchini Parmesan Pasta is the perfect weeknight dinner—ready in 25 minutes with garlic, olive oil, and thin-sliced zucchini. A light, flavorful favorite!

Zucchini that keep their crunch when cooked in a pan, combined with the creaminess of cream cheese, with pasta cooked al dente, for a 100% delicious vegetarian dish! Follow our step by step ...

Zucchini is getting a 2025 upgrade as chefs find new ways to use it beyond zoodles. Restaurants are taking this versatile ...

Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Reserve 2 cups of the pasta cooking water, then drain the pasta. Immediately return the ...

In this instance, I decided to give it the parm treatment — combining the squash with tomato sauce, orzo pasta and a combination of cheeses — to turn zucchini into the main attraction.

In the same pot, combine the oil and garlic. Cook over medium, stirring, until the garlic is golden brown, 1 to 2 minutes. Transfer the garlic to a small plate, then add the zucchini to the pot.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

To the zucchini in the pot add the puree, drained pasta, butter, pecorino, basil and another ½ cup reserved pasta water. Cook over medium, tossing, until heated through and the mixture is creamy ...

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

Melt 4 tablespoons of the butter in a large skillet over medium-high. Add zucchini, corn, and salt; cook, stirring occasionally, until zucchini softens and corn starts to brown, 4 to 6 minutes.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.