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“How To Use Up Extra Zucchini” Pasta Dinner

  • Yield: 6-8 servings. 1x


This summer pasta dish is a delicious, nutritious and easy way to use up your extra zucchini.


  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 3 large or 4 medium zucchini, chopped into 1/4-inch pieces
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 12 ounces uncooked pasta like farfelle, penne or linguine
  • 2/3 cup reduced-fat milk
  • 1/2 cup grated Parmesan, Romano, Pecorino or Asiago cheese
  • 1/4 teaspoon red pepper flakes, optional


  1. In a large sauce pan, heat olive oil over medium heat. Add garlic and saute for 1 minute, stirring frequently.
  2. Add zucchini, black pepper and salt. Stir and cook for 30 minutes or until zucchini start to brown and gets soft (stirring occasionally.)
  3. Pour in milk and cook another 10 minutes, stirring occasionally.
  4. While zucchini is cooking, prepare pasta according to package. Drain and mix pasta into zucchini sauce in saucepan. Remove from heat.
  5. Mix in cheese and red pepper flakes (if desired.) Serve immediately.