This zucchini pasta is one of my favorite dishes to make for lunch, dinner or a gathering. Caramelized zucchini and tender pasta are dressed in a bright lemon vinaigrette, finished with toasted pine nuts for crunch and shaved Parmesan. It’s incredibly flavorful and can be prepared ahead of time.
Is it too late in the season for pasta salad?
Not at all. This caramelized zucchini pasta salad is a delicious way to use up extra garden zucchini and makes a bright, satisfying side or main. It keeps well in the fridge, so it’s perfect for make-ahead lunches.
I often make this for my own lunches and serve it as a side for dinner. It’s one of those recipes that tastes even better after a little time in the fridge since the flavors meld together.
The caramelized zucchini gives the dish a slightly sweet, toasty depth that makes the salad feel special and interesting without being fussy.
I’m always hunting for non-boring meals — ones that are comforting yet a little different — and this fits the bill every time.
This salad is great served warm or at room temperature in the summer, and it also has a cozy feel that works well in cooler months.
What’s in this dish:
Caramelized zucchini, cooked low and slow in a skillet until soft, slightly golden and deeply flavored.
A lemony herb vinaigrette for brightness, with minced shallot to mellow and round out the dressing.
Toasted pine nuts for a buttery crunch.
Shaved Parmesan for salty, savory finish.
The idea for the soft, caramelized zucchini comes from a melted zucchini baked ziti I love. That dish inspired a lighter, cheese-free version that works perfectly chilled or at room temperature.
Because this salad doesn’t rely on melted cheese, it stays pleasant when eaten cold. The noodles soak up the vinaigrette and become even more flavorful over time.
I prefer a short pasta that can cradle bits of zucchini, pine nuts and Parmesan — small shells or macaroni are ideal, though any short cut will work.
Yes, yum!
Caramelized Zucchini Pasta Salad
Caramelized Zucchini Pasta Salad
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Ingredients
- 4 zucchini squash, thinly sliced
- 2 tablespoons olive oil
- kosher salt and pepper
- 4 garlic cloves, minced
- pinch crushed red pepper flakes
- ½ pound short-cut pasta
- ⅓ cup pine nuts
- ⅔ cup shaved Parmesan cheese
lemon vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 2 teaspoons Dijon mustard
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons chopped fresh basil
- 1 shallot, finely minced
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
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Heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced zucchini, minced garlic, a generous pinch of kosher salt and some black pepper. Stir to combine and let the zucchini cook down, stirring often, until it becomes soft and golden and begins to melt into the pan, about 20 to 30 minutes. Stir in a pinch of crushed red pepper flakes toward the end.
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While the zucchini cooks, bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside. You can also prepare the lemon vinaigrette during this time.
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Toast the pine nuts in a dry skillet over medium-low heat, stirring or shaking frequently, until they are golden and fragrant, about 6 to 8 minutes. Watch them closely so they don’t burn.
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To assemble, toss the cooked pasta with the caramelized zucchini. Add about half of the lemon vinaigrette and toss well, then stir in toasted pine nuts and shaved Parmesan. Taste and add more dressing, salt or pepper if needed.
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Serve warm, at room temperature, or chilled. The salad keeps well in the refrigerator for two to three days.
lemon vinaigrette
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Whisk together lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, chopped basil, finely minced shallot and a big pinch of salt and pepper. While whisking, stream in the extra virgin olive oil until the dressing is emulsified. The vinaigrette can be made ahead and kept in the fridge for a few days.
Did you make this recipe?
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Eating this today for sure.