My favorite preparation of zucchini is thinly sliced and sauteed with garlic and olive oil. Throw in a pinch of red pepper flakes and there is no simpler, tastier side dish. I throw this—and sometimes add a handful of cherry tomatoes in to the saute pan for that juice burst—over spaghetti. A generous grating of Parmesan makes this meal go down very easily.

Ingredients (for one pound of pasta):

Olive oil, a couple/few tablespoons or a big glug

3 cloves garlic, smashed with the flat part of a chef’s knife

4 small zucchini (or 2 big), mandolined or thinly sliced

A handful of cherry tomatoes

Salt, pepper, Parmesan to taste

Red pepper flakes optional

1 egg beaten


Boil pasta water, add salt. In the meantime, in a 10-inch skillet, saute garlic in enough oil so they don’t burn, about 3 minutes. Start adding zucchini in a few batches. As they cook down, there will be room for all; add tomatoes if you want at this point. Move them around until they are all cooked through, about 5 minutes.

Add salt, pepper, red pepper flakes if you want, more oil if the pan is getting dry.

When you pull the pasta off, reserve about a half-cup of starchy water. When you pour pasta into a bowl, add beat egg immediately, add a bit of pasta water and then mix in your zucchini saute. Serve with fresh parmesan and a turn of pepper.


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One Comment


  1. Posted by: Kathleen

    Ooh, I hadn’t thought of adding an egg. I slice the garlic thinly and add it with the zucchini – makes for tasty garlic “chips” in the mix. Just don’t start them first or they will burn. I also sprinkle with chopped parsley at the end, but that’s just me :)

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