This zucchini pasta is one of my favorite dishes to make for lunch, dinner or a party. Caramelized zucchini and tender pasta are tossed in a bright lemon vinaigrette, finished with toasty pine nuts for crunch and shaved Parmesan. It’s flavorful, can be served warm or cold, and holds up well when made ahead.
Is it too late in the season for pasta salad?
Never. This caramelized zucchini pasta salad is a great way to use garden zucchini and makes a delicious side or main. It’s a versatile recipe that’s wonderful chilled or at room temperature, and it stores well in the fridge.
I make this often for lunches and serve it as a side for dinners. The caramelized zucchini adds a deep, savory note that makes the dish feel special without being complicated.
Caramelization brings out sweetness and richness in the zucchini, which elevates the entire salad. I’m always on the lookout for interesting, non-boring meals — this fits the bill: familiar, bright, and a little unexpected.
This dish is perfect for summer when you want something light, but it also works well in cooler months thanks to its cozy, caramelized flavor.
What’s in this dish
Caramelized zucchini, cooked low and slow in a skillet until soft and golden.
A lemony herb vinaigrette with shallot and garlic for brightness and depth.
Toasted pine nuts for a buttery crunch.
Shaved Parmesan to finish—because Parmesan makes everything better.
The idea comes from a melted zucchini baked ziti I love, adapted here into a salad version that tastes terrific cold without the heavy melted cheese. The zucchini cooks down until almost jammy, giving the pasta a rich, savory base.
I call this a salad mainly because there’s no melted cheese — everything tosses together and keeps a salad-like texture. The noodles soak up some of the lemon vinaigrette, becoming even more flavorful as it rests.
I prefer short pasta shapes that can trap little bits of zucchini, pine nuts and cheese—shells, bowties, or elbow macaroni all work well.
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 zucchini, garlic, salt and pepper. Stir to combine and cook, stirring often, until the zucchini breaks down and becomes soft and slightly golden, about 20 to 30 minutes. Stir in the red pepper flakes near 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.
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Toast the pine nuts in a dry skillet over medium-low heat, stirring or shaking frequently, until golden and fragrant, about 6–8 minutes. Watch them closely so they don’t burn.
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Toss the cooked pasta with the caramelized zucchini. Add about half the lemon vinaigrette and toss to combine. Stir in the toasted pine nuts and shaved Parmesan. Taste and add more dressing, salt or pepper as needed.
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Serve immediately or chill. The salad keeps well in the refrigerator for two to three days.
lemon vinaigrette
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Whisk together the lemon juice, red wine vinegar, honey, Dijon, garlic, basil, shallot and a generous pinch of salt and pepper. Slowly stream in the extra virgin olive oil while whisking until the dressing is emulsified. The vinaigrette can be made ahead and refrigerated for a few days.
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Eating this today for sure.