Caramelized Zucchini Pasta

Name: Caramelized Zucchini Pasta
Total time: 50 min
Yield: 4 servings
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; 1/2 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); 1/2 cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving; 1 tablespoon lemon juice

By Ali Slagle

Published Aug. 20, 2021

Caramelized Zucchini Pasta — Bryan Gardner for The New York Times

Total Time: 50 minutes
Rating: 4(4,684)
Comments: Read comments

This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that’s rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you’ll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads.

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Ingredients

Yield:4 servings

2tablespoons unsalted butter
2tablespoons extra-virgin olive oil
2pounds zucchini, coarsely grated (about 3 large zucchini)
8garlic cloves, peeled and smashed
½cup basil leaves, stems reserved, plus more for serving
Kosher salt and black pepper
1pound ridged or curly pasta (like medium shells or casarecce)
½cup finely grated Parmesan or pecorino (about ½ ounce), plus more for serving
1tablespoon lemon juice

Ingredient Substitution Guide

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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 1¼ 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.

Ratings

4 out of 5

4,684 user ratings

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Comments

Thom-Shap3 years ago

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.

Vika3 years ago

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!

carolyn3 years ago

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.

DianaB4 days ago

One of the best new recipes I've made this year. The zucchini did not turn muddy colored. I think the initial cook with the lid on helped. I used almost 2 pounds of zucchini and 3/4 pound of medium shells. I served with breaded chicken thighs and still 3 of us finished the pasta. I used 4 minced cloves of garlic added just before the pasta and a few red pepper flakes.

Elizabeth3 weeks ago

I’m always looking for ways to freeze all my garden zucchini that I will actually want to eat in the winter. I will be making and freezing a lot of this “sauce.” My husband and toddler are both pretty particular when it comes to pasta and they both loved it. I always use the food processor to shred zucchini which makes it fast and helps if there are any big seeds. My toddler is allergic to dairy and this was very adaptable to pull some out and add vegan cheese before adding the Parmesan.

Vera3 weeks ago

Not a very usefil comment but just came on here to say: deeeeeeelicious!

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