Summer is peak zucchini season and there are so many ways to enjoy this abundant vegetable. 

Why you’ll love this creamy zucchini pasta recipe

Creamy but light: This zucchini creamy pasta comes together like a dream, transforming a summer garden staple, into a rich, creamy sauce that feels indulgent without being overly heavy.

Quick: It’s quick to prepare and uses simple ingredients. 

Easy to pair: Pairs beautifully with your protein of choice. 

The only 12 ingredients you will need

• Zucchinis
• Butter
• Onion
• Lemon zest
• Half and half cream
• Pasta
• Freshly grated parmesan cheese
• Garlic powder
• Dried oregano
• Kosher salt
• Ground black pepper
• Fresh basil leaves

How to make a creamy zucchini pasta sauce

Shred & squeeze: Shred the zucchini and squeeze all the excess water 

Boil pasta: cook your pasta of choice according to the package, cook to al dente, save ½ cup pasta water

Sauté aromatics: Melt butter in a large skillet over medium heat and cook the onion until translucent

Cook zucchini: Add the prepared zucchini to the pan and season, cook

Combine sauce: Add the cream, parmesan, reserved half cup of pasta water – stir until combined and simmer for a few minutes. Finally add the pasta and coat with the sauce.

Kitchen tools you’ll need

• Box grater (large side for zucchini, small side for freshly grated parmesan cheese)
• Skillet for the sauce
• Large pot for boiling the pasta

How to remove excess water from the zucchini

Removing excess liquid from zucchini is essential to prevent your creamy pasta sauce from becoming watery and separated.

Let it stand: Shred the zucchini and let stand in a colander placed in the sink for up to 10 minutes

Squeeze it: Transfer the zucchini to a clean kitchen towel or heavy-duty paper towels. Gather the corners of the cloth/paper towel together and twist tightly over the sink and wring out as much remaining water as you can

What goes well with zucchini in a pasta?

Adding a complimentary protein to this dish is simple, try:

Crispy pancetta or bacon: Render the fat first, then use it to sauté your onion.
Grilled chicken breast: Slice it thinly and layer it over the top of the finished bowls.
Sautéed shrimp: Toss with garlic and lemon juice before mixing into the noodles.

The best pasta for this creamy zucchini sauce

For this zucchini creamy pasta  I recommend fast-cooking shapes like rotini, mezzi rigatoni, radiatori, fusilli, or mafalda. These pasta types have great nooks and crannies that easily scoop up the sauce. This ensures you get to enjoy lots of rich, creamy flavor in every single bite.

Variations and substitutions to customize the recipe

• Pasta shape: Feel free to use you pasta shape of choice, if you prefer a long pasta try bucatini, spaghetti, fettuccine or linguine – go for it!
• Creaminess: Craving something a bit more indulgent, try adding a spoonful of mascarpone or cream cheese. 
• Add veggies: If you’re looking to up the veggie count, my favorites are –
  • Baby spinach: Fold it in at the very end until it wilts into the warm sauce.
  • Asparagus: Thinly sliced coins sauté beautifully alongside the zucchini.
  • Peas: Sweet green peas add a great texture contrast to the smooth cream.

Storage and reheating tips

Storing leftovers – 

Refrigeration: Store leftovers in an airtight container for up to 3 days. Avoid freezing this dish, as the cream sauce will separate and turn grainy when thawed.

Reheating –

Stovetop (best): Place the pasta in a skillet over low heat. Add 1 to 2 tablespoons of milk, water, or broth to loosen the sauce. Stir constantly until heated through.

Microwave: Place a portion in a microwave-safe bowl with a splash of milk or water. Cover loosely with a damp paper towel and microwave in 30-second bursts, stirring in between, to prevent the sauce from breaking.  

FAQ’s

More ways to use up extra zucchini

If you’re swimming in zucchini this season, try some of my best zucchini recipes:

A satisfying crowd pleaser: Zucchini and prosciutto pizza

A light patio snack: Zucchini fritters and garlic yogurt dip

A sweet and healthy treat: Zucchini oatmeal breakfast cookies

A quick filling meal: Easy one pot veggie pasta

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How To Make Creamy Zucchini Pasta (In 30 Minutes)

This creamy zucchini pasta is ready in just 30 minutes! A perfect dish for a healthy, satisfying meal any night of the week!

Course dinner

Cuisine italian-inspired

Keyword pasta, zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jess

Ingredients

• ¾ lb pasta like rotini, mezzi rigatoni, radiatori, fusili or mafalda pick a pasta that takes about 10 minutes to cooke
• 3/4 cup reserved pasta water
• 3 tbsp butter
• 1/2 cup diced yellow onion
• 2 medium zucchini, grated (on the large side of a box grater) and squeeze out excess water about 2 1/2 cups grated
• ½ tsp garlic powder
• ¼ tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1 lemon, zested
• 1 cup 10% cream (half and half)
• 1 cup freshly grated parmesan cheese
• Fresh basil, ground pepper to garnish

Instructions

• Grate the zucchini on the large side of a box grater. Place all of the grated zucchini in a tea towel or layer a couple of pieces of paper towel together. Squeeze out the excess liquid from the zucchini. Set the zucchini aside.
• Cook the pasta according to package directions to al dente, save ½ cup pasta water and then drain the pasta and set aside.
• To a large skillet add the butter over medium heat. When the butter is melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
• Add the shredded zucchini and cook, stirring occasionally, until the zucchini is quite soft, about 6-8 minutes.
• Add the garlic powder, dried oregano, kosher salt, ground pepper and lemon zest. Stir and cook for 1 minute until fragrant.
• Add the cream, freshly grated parmesan cheese and pasta water. Cook, stirring often, until simmering. Once simmering, turn to medium-low heat and simmer for 2 minutes. Then, add the cooked noodles, stirring gently until noodles are coated, about 1 minute.
• Remove from the heat and serve garnished with fresh basil and more ground pepper if desired.

Notes

• If you forget to reserve pasta water, use 1/2 cup vegetable or chicken broth.
• You can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
• Feel free to use you pasta shape of choice, if you prefer a bucatini, spaghetti, fettuccine or linguine – go for it!

The post How To Make Creamy Zucchini Pasta (In 30 Minutes) appeared first on Cooking in my Genes.

Whether you need a quick breakfast on the go or a delicious bite to enjoy with your coffee, this recipe is for you.

This breakfast cookie recipe is a great way to use all of the zucchini in season right now too.Have you grown a ton of zucchini in your garden or have a zucchini haul from the market?

These breakfast cookies are the perfect way to enjoy it.

When you enjoy these zucchini breakfast cookies:

• You’re getting a dose of veggies with the zucchini in the cookies!
• These cookies are naturally sweetened with maple syrup so they’re not too sweet for breakfast.
• Kids will love these cookies too!
• They’re easy to pack and take on the go for breakfast.

What’s in these zucchini breakfast cookies?

Zucchini: Shredded zucchini is one of the main ingredients to give these cookies a lovely texture.

Rolled Oats: Use rolled oats, old fashioned oats or large flake oats in this recipe for best results (don’t use quick oats).

Baking Soda: Makes sure these cookies have a bit of a rise to them.

All Purpose Flour: Brings all of the cookie dough elements together but you could also try whole wheat flour.

Shredded Coconut: Coconut goes so well with the shredded zucchini in these cookies.

Chopped Walnuts: Adds a tasty crunch to these cookies.

Avocado OR Coconut Oil: Healthy oil to bring the dough together.

Maple Syrup: Adds just a touch of sweetness.

Ground Cinnamon & Nutmeg: These warming spices complement the oat flavours.

If you love zucchini bread or muffins you’re sure to love these cookies!

And here are a few quick tips for baking with zucchini:

• Make sure to squeeze out as much excess liquid from the zucchini as possible before adding to the recipe.
• Measure the shredded zucchini after squeezing the liquid out.
• Use the large side of the grater to shred the zucchini if you can.

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Zucchini Oatmeal Breakfast Cookie

Looking for a quick and tasty morning snack? This zucchini oatmeal breakfast cookie recipe is great for busy breakfasts on-the-go!

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 10 cookies

Calories 250kcal

Author Jess

Ingredients

• 1 cup rolled oats rolled oats, old fashioned oats or large flake oats
• 1 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup maple syrup
• 1/3 cup avocado oil or melted coconut oil
• 1 tsp vanilla extract
• 1 cup packed shredded zucchini (important! squeeze excess water out of zucchini first and then measure)

Instructions

• Preheat oven to 375F. Line a large baking sheet with parchment paper. 
• Mix together maple syrup, avocado oil, vanilla extract and shredded zucchini in a bowl and set aside. Mix together dry ingredients in a large bowl. Add wet ingredients to dry and stir to combine. You’ll get a thick dough. 
• Scoop out 1/4 cup per cookie, forming into a bit of a ball and then flatten to about a 3/4 inch on the cookie sheet. Makes 10 cookies.
• Bake 14-17 minutes until just golden brown on top. Cool on the pan for 5 minutes and then remove to a cooling rack. 
• Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months. 

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 179mg | Potassium: 179mg | Fiber: 2g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg

Enjoy these zucchini breakfast cookies all week long! And here’s some tips on how to store them:

Storage Tips:

• Store in an airtight container on the counter for up to 2 days.
• Store in the fridge for up to 5 days.
• Freeze for up to 2 months.

More delicious breakfast recipes you’ll love:

Apple Cinnamon Oatmeal Muffins

Peanut Butter Banana Baked Oatmeal Cups

Oatmeal Cookie Smoothie

Until the next cooking adventure,
Jess

The post Zucchini Oatmeal Breakfast Cookies appeared first on Cooking in my Genes.

They’re light, fluffy and so easy to make. These fritters are a delicious way to enjoy all the zucchini currently at the markets and grocery stores.

Perfect for a light lunch, brunch or even a side to your next dinner; these fritters are so versatile.

Until a couple of years ago, I did not appreciate how versatile zucchini was. I first tried it when spiralizing was all the rage; spiralized zucchini noodles with any kind of sauce was a go-to.

Then, I grew zucchini in my garden one summer and lets just say it took over the entire garden. So, what to do with allll the zucchini?? Make zucchini fritters!

They are light, fluffy and served with a divine garlic yogurt dipping sauce.

How to make the best zucchini fritters

Zucchini: Of course, the main ingredient to this fritters is zucchini and just as important is draining some of the liquid out before mixing into the batter. This ensures a thicker batter and crispier fritters!

Eggs, flour & herbs: A mixture of eggs, flour and herbs make up the batter to bring the fritters together.

Parmesan cheese: Adds a bit more saltiness and helps to get those fritters even crispier.

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Zucchini Fritters with Garlic Yogurt Dipping Sauce

These Zucchini Fritters are a delectable way to enjoy zucchini! A quick batter with fresh zucchini makes the crispiest fritters which are topped with a divine garlic yogurt sauce!

Course Appetizer

Cuisine American

Keyword zucchini fritters, zucchini recipe

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Author Jess

Ingredients

• 2 cups grated zucchini (about 2 small zucchini)
• 1/2 tsp coarse salt
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 1/2 cup shredded parmesan cheese
• 2 eggs
• 1/4 tsp coarse salt
• ground pepper
• 1 tbsp chopped chives
• olive oil for sauteeing

Garlic Yogurt Dipping Sauce

• 1/2 cup plain greek yogurt
• 2 garlic cloves, minced
• juice from half a lemon
• 1 tsp olive oil
• 1/4 tsp coarse salt
• ground pepper

Instructions

• Make the yogurt sauce: Stir together garlic cloves, lemon juice, yogurt, olive oil, salt and a pinch of pepper. Let sit in the fridge until ready to use.
• To prepare the zucchini: Grate the zucchini on the large side of a cheese grater. Add the zucchini to a strainer and sprinkle with ½ tsp salt. Let sit for 15 minutes and then press down with your hands to start draining the liquid out. Get out as much liquid as you can. You want to get as much liquid out as possible so the fritters will be crispy! Set aside as you make the batter.
• To make the fritter batter: In a bowl whisk eggs and then with a spoon stir in flour, baking powder, cheese, chives, salt and a couple grinds of pepper - this will be very thick.  Then stir in the zucchini which will relax the dough.
• To make the fritters: Line a plate with a paper towel and set aside. To a large frying pan, add 2 tbsp olive oil over medium-high heat. When the pan is hot, scoop out the batter by heaping tablespoonfuls, adding to the pan and flattening each fritter with the back of the spoon. Cook about 3 minutes each side until crispy and move finished fritters to the paper towel lined plate. Add more oil to the pan as needed and continue cooking fritters until the batter is done.
• Serve immediately. Or, while waiting for the next batch to be cooked, keep the fritters on a baking sheet in the oven at 300F until ready to eat.

Notes

*These also make great leftovers. Store in the refrigerator for up to a week and re-heat in the oven on broil for a couple of minutes.

So, now that you’re ready to make these fritters with all of that glorious zucchini, what should you enjoy them with?

What do you eat with these fritters

Brunch: Serve zucchini fritters as a side to a savoury brunch. They’ll go lovely with eggs, quiche and other savoury dishes.

Grilled Meats or Salmon: Still enjoying barbecuing in the summer months? Add these fritters as a side to your favourite grilled meat dish. The light fritters will go so well as a side to grilled, baked or pan-fried salmon.

Garlic Yogurt Dipping Sauce: Simply serve the fritters with the dipping sauce as an appetizer or snack!

I hope this gives you a new way to enjoy zucchini while its in season! With just a little bit of prep, you can have these on the table in no time.

Looking for more ways to enjoy zucchini? Check out my Zucchini & Prosciutto Pizza or Roasted Vegetable Summer Salad.

Until the next cooking adventure,
Jess

DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.

The post Zucchini Fritters with Garlic Yogurt Dipping Sauce appeared first on Cooking in my Genes.