Caramelized Zucchini Pasta with Crispy Parmesan Croutons Recipe

Introduction

This Caramelized Zucchini Pasta is a delightful blend of tender, browned zucchini and flavorful shallots tossed with creamy pasta. Enhanced by fresh basil, Parmesan, and a crunchy crouton topping, it’s a satisfying dish perfect for any season.

Ingredients

• 1 cup packed fresh basil leaves
• 1½ cups Caesar-style seasoned croutons
• 1 tbsp fresh lemon juice
• ⅓ cup grated Parmesan, divided
• 2 oz cream cheese
• 1 tsp grated lemon zest
• ¼ tsp crushed red pepper, more to taste
• 4 tbsp olive oil, divided
• 3 cloves garlic, minced
• Fine salt, as needed
• 2 medium shallots, peeled and thinly sliced
• Freshly ground black pepper, to taste
• 3 large zucchini
• 1 lb spaghetti or long pasta of choice

Instructions

1. Step 1: In a medium bowl, mix 1½ cups crushed Caesar-style croutons with half the Parmesan, 1 tsp grated lemon zest, and 1 tbsp olive oil. Season with salt and black pepper, then set aside.
2. Step 2: Cook 1 lb spaghetti or other long pasta in well-salted boiling water according to package instructions until al dente. Reserve 1½ cups of the cooking water, then drain the pasta.
3. Step 3: Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat.
4. Step 4: Add 3 large zucchini sliced into ¼-inch rounds, 2 medium shallots thinly sliced, and ¼ tsp salt. Cook, stirring often, until zucchini is softened and browned, about 20 to 25 minutes.
5. Step 5: Stir in 3 minced garlic cloves and ¼ tsp crushed red pepper, cooking until fragrant, about 1 to 2 minutes.
6. Step 6: Add 2 tbsp reserved pasta water, scraping up any browned bits from the skillet.
7. Step 7: Return pasta to the pot over medium heat.
8. Step 8: Add 1 cup pasta water and 2 oz cream cheese, stirring until the cream cheese melts and coats the pasta.
9. Step 9: Mix in the caramelized vegetables and the remaining Parmesan. Toss to combine and coat the pasta with the sauce.
10. Step 10: Remove from heat and stir in 1 tbsp fresh lemon juice. Season with salt, black pepper, and additional crushed red pepper to taste.
11. Step 11: Add most of the fresh basil leaves, reserving some for garnish. If needed, add more pasta water to reach desired consistency.
12. Step 12: Serve topped with crouton breadcrumbs and reserved basil leaves.

Tips & Variations

• Use gluten-free pasta to make this dish suitable for gluten intolerance without compromising flavor.
• Add a handful of toasted pine nuts for an extra crunch and nutty flavor.
• Swap cream cheese with ricotta for a lighter, creamier texture.
• For more heat, increase crushed red pepper or add a pinch of chili flakes.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore creaminess. The crouton topping is best added fresh at serving to maintain its crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any long pasta like fettuccine, linguine, or even spaghetti alternatives work well with this recipe.

How do I know when the zucchini is properly caramelized?

The zucchini should be tender and golden brown on the edges with a slightly sweet aroma after about 20 to 25 minutes of cooking over medium-high heat.

Caramelized Zucchini Pasta with Crispy Parmesan Croutons Recipe

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★★★★★

4.8 from 50 reviews

• Author: Naomi
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Caramelized Zucchini Pasta is a flavorful vegetarian dish that combines tender, browned zucchini and shallots with a creamy, lemony pasta sauce. Topped with crunchy Caesar-style croutons and fresh basil, this recipe blends textures and flavors for a satisfying meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 3 large zucchini, sliced into 1/4-inch rounds
• 2 medium shallots, peeled and thinly sliced
• 3 cloves garlic, minced
• 1 cup packed fresh basil leaves
• 1 tsp grated lemon zest
• 1 tbsp fresh lemon juice

Pasta and Grains

• 1 lb spaghetti or long pasta of choice

Dairy

• 2 oz cream cheese
• ⅓ cup grated parmesan, divided

Others

• 1½ cups Caesar-style seasoned croutons
• 4 tbsp olive oil, divided
• ¼ tsp crushed red pepper, more to taste
• Fine salt, as needed
• Freshly ground black pepper, to taste

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Instructions

1. Prepare Crouton Mixture: In a medium bowl, combine 1½ cups crushed Caesar-style croutons with half (about 2 ½ tablespoons) of the grated parmesan, 1 teaspoon grated lemon zest, and 1 tablespoon olive oil. Season this mixture with salt and freshly ground black pepper, then set aside to allow flavors to meld.
2. Cook Pasta: Bring a large pot of well-salted water to a boil and cook 1 pound of spaghetti or your choice of long pasta according to the package instructions until al dente. Reserve 1 ½ cups of the pasta cooking water before draining the pasta thoroughly.
3. Caramelize Zucchini and Shallots: While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced zucchini, thinly sliced shallots, and ¼ teaspoon salt. Stir frequently and cook for 20 to 25 minutes until the zucchini is softened and browned for perfect caramelization.
4. Add Aromatics and Heat Through: Stir in the minced garlic and ¼ teaspoon crushed red pepper to the skillet. Cook for 1 to 2 minutes more until fragrant, being careful not to burn the garlic. Pour in 2 tablespoons of the reserved pasta water, scraping up any browned bits from the bottom of the skillet to capture all the flavor.
5. Create Creamy Sauce with Pasta: Return the drained pasta to the pot and place it over medium heat. Add 1 cup of pasta water and the 2 ounces of cream cheese, stirring constantly until the cream cheese melts completely and coats the pasta evenly.
6. Combine Pasta and Vegetables: Add the caramelized zucchini and shallot mixture along with the remaining parmesan cheese to the pasta. Toss well to combine, ensuring that the sauce coats every strand of spaghetti uniformly for a luscious texture.
7. Finish with Lemon and Seasoning: Remove the pot from heat. Stir in 1 tablespoon fresh lemon juice and season with additional salt, black pepper, and crushed red pepper to your taste preference. Add most of the fresh basil leaves, reserving some for garnish. If the sauce seems too thick, add more reserved pasta water until you reach the desired consistency.
8. Serve with Crouton Topping: Plate the pasta and sprinkle generously with the prepared crouton breadcrumb mixture and the reserved basil leaves for a fresh, crunchy finish that complements the creamy pasta and tender vegetables beautifully.

Notes

• You can substitute spaghetti with any long pasta like linguine or fettuccine based on preference.
• For a gluten-free version, use gluten-free pasta and gluten-free croutons.
• If cream cheese is not available, mascarpone or ricotta can be used for a similar creamy effect.
• Adjust the crushed red pepper to your spice tolerance—start with less and add more if desired.
• Make sure to slice zucchini evenly to ensure uniform caramelization.
• Reserve pasta water is crucial for adjusting sauce consistency and helping the sauce cling to the pasta.
• This dish is best served immediately to enjoy the contrast of creamy pasta and crunchy crouton topping.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: Caramelized Zucchini Pasta, Creamy Zucchini Pasta, Vegetarian Pasta, Zucchini Recipes, Italian Pasta Dish, Pasta with Zucchini, Easy Pasta Recipes