Easy Zucchini Pasta! When your garden (farmers market or grocery store) gives beautiful zucchini, we’ve got just the dish for you! Delicious pasta + glorious zucchini = heavenly goodness!

Simplicity at its best, this Easy Zucchini Pasta is oil-free, healthy, wholesome, and oh-so-delicious making weeknight meals a breeze. Summer’s favorite produce, zucchini, shines in this ultra-easy recipe.  Economical and tasty, this pasta dish is a great way to turn garden fresh zucchini into pasta awesomeness the whole family will love!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This pasta dish was created for my dad who loves zucchini and pasta!  The twist here is that he loves his zucchini very tender.  And when I say “tender”, I mean really tender.  The zucchini starts to break down and that is where the deliciousness happens.  The zucchini is so tender it flavors the sauce perfectly.  We absolutely LOVED it.

If you are not a fan of tender zucchini, then this dish probably isn’t for you.

Dad devoured it.  He said it was perfect!  It’s a low-fat, super simple recipe.  It’s a great way to use up all those zucchinis coming from the garden.  We had an abundance of zucchini this year.  We love zucchini and try to work it into a lot of dishes.

You gotta give this one a try! We loved it! Dad devoured it!

Tips for Success: 

• Tender Zucchini: The key to this dish is creating very tender zucchini that allows the zucchini to release its flavor into the broth.  We loved how the zucchini starts to break down and really flavors the broth.  If you are not a fan of really tender zucchini, then we suggest passing on this recipe.
• Allow the Flavors to Marry: Allow the dish to sit for 5 minutes to allow the flavors to marry when removing from the stove.  The flavor continues to develop as the dish starts to cool down slightly, so it is important to let the dish sit. This also allows the pasta to absorb some of the sauce.
• Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio.  If you prefer a saucier dish, use 10 oz. rather than 12 oz.
• Cooking Pasta: Do not overcook the pasta.  The pasta will cook slightly more in the sauce and will continue to cook as it sits.  This will help prevent mushy pasta.  If unsure, then cook the pasta to the al dente stage.  Al denteis Italian for “to the tooth” which is where pasta tastes and feels the best.  It’s very slightly chewy and holds its shape well.
• Low-Fat Dish: This dish was designed to be low in fat.  Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is delicious for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe.  If you wish to make it more indulgent, add the Vegan Parmesan Cheese on individual servings. The vegan parm totally takes it over the top.
• Zucchini:  We used two medium-sized zucchinis which weighed approximately 9 to 10 oz. each. You can use pretty much any size zucchini as long as it doesn’t weigh more than 12 oz. You do not need to peel the zucchini.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.  Pasta does tend to get a little mushy after freezing.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. 

Kitchen Products Used:

• High-Speed Blender Enamel/ceramic lined skillet or similar deep skillet/stock pot
• Stock pot to boil the pasta

We certainly hope you give this deliciousness a try.

If you try this delicious dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Easy Zucchini Pasta

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Total Time: 45 Minutes (+Rest Time)
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

Simplicity at its best, this Easy Zucchini Pasta is oil-free, healthy, wholesome, and oh-so-delicious making weeknight meals a breeze.

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Ingredients

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Base Ingredients:

• 2 medium zucchinis, unpeeled, ½ inch cubes *
• 1 ½ cups water
• 1 cup low-sodium vegetable broth *
• ¼ cup nutritional yeast
• 1 Tablespoon minced garlic
• 1 teaspoon reduced sodium tamari *

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoons garlic powder
• 2 Tablespoons dried minced onions
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon Italian Seasoning
• ½ to 1 teaspoon sea salt (+/-) *
• Pinch black pepper (+/-)
• Pinch to ¼ teaspoon red pepper flakes (optional)

Other Ingredients:

• 10 to 12 oz. GF penne pasta (or pasta of choice)

Optional Toppings:

• Freshly chopped parsley
• Vegan Parmesan Cheese

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Instructions

1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until al dente, drain, rinse well to remove excess starches, shake well, set aside.
2. Place the Spice/Herb Ingredients (except the red pepper flakes) into a small bowl, mix well, set aside.
3. Place all the Base Ingredients and the Spice/Herb Mix into a medium-sized stock pot (or deep skillet) bring to a boil, then lower to a simmer. Simmer until the zucchini is very tender, approximately 15 to 25 minutes, then add the cooked pasta, simmer for several minutes.
4. Remove from the stove, sprinkle with red pepper flakes (optional), and allow to sit for 5 minutes to allow the flavors to marry.
5. Serve topped with freshly chopped parsley and Vegan Parmesan Cheese.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4-5

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