Caramelized Zucchini Pasta Recipe Will Make You Rethink Zucchini (8 Ingredients, High Protein, High Fiber) by Jan Mostrom

If you think zucchini is an underrated vegetable, you might have to think about it again after you make this delicious caramelized zucchini pasta recipe. The zucchini, when roasted on the stovetop, melts into a jammy consistency with the wonderful undertones of olive oil and butter. When you top the caramelized zucchini off with crushed red pepper flakes, garlic and fresh basil, it turns into a wonderful, high-fiber and high-protein vegetarian dinner.

To make this caramelized zucchini pasta recipe you will need to gather the following ingredients: fresh zucchini (check out the health benefits of zucchini), butter, extra-virgin olive oil, fresh garlic, fresh basil, pasta, Parmesan cheese, a lemon for juicing and optional crushed red pepper flakes if you want a little spice.

This flavorful sauce is so yummy you can even add it to sandwiches, use as a dip or spread it on a pizza. Delicious! Use your imagination and this caramelized zucchini sauce recipe might just become one of your favorite Italian-inspired sauce recipe in your meal rotation.

Serve bowls of this zucchini pasta as a vegetarian dinner or as a side dish with your favorite proteins. This is a delicious way to get more fiber and protein into your diet. Read about the health benefits of fiber and the health benefits of protein.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 3 large zucchini, grated with a box grater
• 8 garlic cloves, peeled and smashed
• 1/2 cup basil leaves, stems reserved, plus more for serving
• 1 pound pasta (I prefer ridged or curly pasta like medium shells or Casarecce pasta)
• 1/2 cup Parmesan, finely grated, or pecorino (about 1/2 ounce), plus more for serving
• 1 tablespoon lemon juice
• crushed red pepper flakes, to taste (optional)

Here's how to make it: 

1. Place butter and oil In a large stainless steel or cast iron skillet and heat over medium-high until melted together.
   
2. When the butter starts to foam, add grated zucchini, garlic, crushed red pepper flakes, if using, fresh basil stems and half the leaves. Add 2 teaspoons of salt and a good pinch of black pepper.
   
3. Cover the pot and cook 6 to 7 minutes.
   
4. Uncover and cook until all the liquid is gone and the zucchini is brown and sizzles a bit, about 8 to 10 minutes.
   
5. Reduce heat to medium and keep cooking for another 20 to 25 minutes, stirring occasionally and adding a bit of water and scraping the bottom of the pan to incorporate the brown bits on the bottom of the pan. If needed you can lower the heat and continue to scrape the bottom of the pan.
   
6. While the zucchini is cooking down place a large pot of salted water own the stove on high. When the water boils add your pasta and cook according to package directions for al dente. When cooked, but before draining the pasta, reserve 2 cups of the pasta water, then drain the rest and set to the side.
   
7. Add the pasta and 1 cup of the reserved pasta water. Add more water if needed to thin the sauce. Stir in the lemon juice, the rest of the basil and the Parmesan cheese. Taste and see if more crushed red pepper flakes, salt or pepper is needed.
   
8. Serve and enjoy! Store any leftovers in an airtight container and reheat in the microwave.
   

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