What protein would go well with this?

I would try adding chicken to make this a chicken zucchini mushroom pasta dish. Add cubed, lightly salted chicken pieces after sauteeing the onions and before adding the mushrooms. Cook for a few minutes to lightly brown, then continue with the recipe as written. The dish may turn out drier, so definitely use that extra pasta water if needed. Ground sausage is another idea.

How do you keep zucchini from getting soggy when sauteed?

Simple. Don't overcook it! Since it won't all fit in one single layer in the pan, make sure to toss it around every once in a while as it cooks.

Do you remove the seeds from zucchini before sauteing?

I only remove the seeds from zucchini when they are very large and have large seeds. I don't bother with small—to medium-sized zucchini.

Zucchini Mushroom Pasta

Description

A simple savory zucchini and mushroom pasta recipe packed with fresh garden flavors and crispy lemony breadcrumbs. A quick vegetarian summer dinner.

Ingredients

Units Scale

12 ounces of pasta (any kind works)
1 teaspoon kosher salt
1 medium onion
2 garlic cloves
8 ounces mushrooms
2 small zucchini
a handful of fresh basil
1 lemon
1/4 cup olive oil
3/4 cup panko bread crumbs
1/8 teaspoon red pepper flakes
1 cup white wine or vegetable broth
1/2 cup grated parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil. Add a couple of good pinches of salt and the pasta. Cook according to the package directions until al dente. Save 1 cup of the pasta water before draining. Then, set the pasta aside.
While the pasta water heats, prepare your fresh ingredients. Roughly chop the onion, mince the garlic, thinly slice the mushrooms and zucchini, roughly tear the basil, and zest and juice the lemon.
Heat a large, deep pan or Dutch oven over medium-low heat. Add 2 tablespoons of olive oil. When hot, add the breadcrumbs and cook for about 5 minutes or until lightly browned. Stir often and keep a close eye on them to avoid burning. When done, remove from the pan and set aside on a plate. Mix in the lemon zest and 1/2 teaspoon of salt.
Return the empty pan to medium-high heat and add the remaining 2 tablespoons of olive oil. Add the red pepper flakes and onion and saute for about 8 minutes until soft and golden. Add the mushrooms, garlic, and the remaining salt, and cook for another 5 minutes.
Pour the wine or broth into the pan and simmer on high for a couple of minutes, until the wine has reduced to about half as much, before adding the zucchini. Lower the heat and continue cooking, tossing around the zucchini for another 5 minutes or until the zucchini is tender but not mushy.
Remove the pan from the heat and add the pasta, parmesan cheese and lemon juice. Toss well to coat the pasta with the sauce and vegetables. If the sauce is thick and not coating the pasta well, add some of the reserved pasta water, as needed. Top with the lemon breadcrumbs and torn basil, and serve.

Notes

If the dish ends up too thick, or you plan to reheat it later, add some of that pasta water you saved. This starchy water helps to rehydrate the dish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: Italian