Zucchini Stew With Pasta Recipes

PASTA WITH ZUCCHINI AND PARMESAN

Steps:

• Cook your pasta in a large pot of salted boiling water according to the packet instructions, but drain 1 minute before the end of the cooking time.
• Before draining, reserve about 1/2 of cooking water.
• While the pasta is cooking, in a large pan (see notes) heat the olive oil, add the garlic and gently fry for about 30 seconds, until golden and fragrant.
• Add the zucchini to the pan, add salt and pepper and toss to combine. Start with 1/2 tsp of salt and a good pinch of pepper, but after a few minutes check if you're happy with the seasoning.
• Fry the zucchini gently over medium-high heat, stirring frequently. You want the zucchini to turn slightly brown and absorb the flavor from the garlic, the oil, and the seasoning. Make sure you don't steam them. Cook until soft, 8-10 minutes should be enough.
• Add pasta to the zucchini, stir to combine. Then add parmesan, cream cheese, (or ricotta). Stir well to combine for about 1 minutes over medium-high heat. Add a few Tbsps of pasta cooking water to make it moist, if needed (see notes).
• Serve immediately with grated parmesan cheese, freshly ground black pepper or chili flakes, if you like.

SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)

Steps:

• Place zucchini slices on a plate and let dry for 1 hour.
• Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
• Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
• Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

ZUCCHINI STEW

Steps:

• In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
• In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

BEEF AND ZUCCHINI PASTA SKILLET MEAL

Steps:

• Cut steak into 1-inch cubes.
• Season with the spicy steak seasoning.
• In large non-stick skillet, heat 1 tablespoon of oil over medium-high heat.
• Add steak and cook until browned all over (approximately 3-5 minutes).
• Remove steak to a plate and cover to keep warm.
• Add and heat the remaining 1 tablespoon of oil in skillet.
• Add thinly sliced onion and minced cloves of garlic - saute 5 minutes.
• Add beef broth and tomato sauce and bring to a boil.
• Add pasta and cover skillet.
• Simmer for 8 minutes - stirring often.
• Add thickly diced (1/4 inch) zucchini and cook covered until zucchini is crisp-tender (approximately 6-8 minutes).
• Return steak to skillet and add diced tomatoes.
• Heat everything through for 1 minute.
• Top with basil (to your taste) before serving.

SUMMER ZUCCHINI PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.

ZUCCHINI STEW - VEGETARIAN

Steps:

• Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
• Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
• Add remaining ingredients; stir to combine.
• Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.

ZUCCHINI STEW WITH PASTA

Steps:

• Pour olive oil in large saute pan. Heat oil, add sliced onions, garlic, salt, pepper, Italian seasoning & dried parsley. Cook until onions are translucent.
• Add sliced zucchini and sliced mushrooms, cover and continue cooking until desired texture. Next add drained chick peas, spaghetti sauce and diced tomatoes.
• While the zucchini stew is simmering, boil water and prepare a pound of your favorite pasta.