Description
A vibrant and comforting gluten-free take on the Italian classic, Zucchini with Pasta and Tomatoes brings together sautéed zucchini, ripe tomatoes, and olive oil for a quick, healthy weeknight meal inspired by generations of Tuscan cooking.
Ingredients
Scale
- 2 medium zucchini, sliced into rounds or half-moons
- 2 cups fresh or canned tomatoes (cherry or San Marzano)
- 8 oz gluten-free pasta (brown rice, chickpea, or quinoa-based)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ¼ cup diced onion
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup pasta cooking water (reserved)
- Salt and pepper, to taste
- Fresh basil or parsley, chopped
- Optional: crumbled goat cheese or dairy-free ricotta for topping
Instructions
- Cook gluten-free pasta according to package instructions. Reserve ¼ cup of the pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add zucchini slices and sauté until lightly browned, about 5 minutes.
- Add onion, garlic, and red pepper flakes. Sauté for 1–2 minutes until fragrant.
- Add tomatoes and a pinch of salt. Cook for 7–10 minutes, until tomatoes soften and release their juices.
- Add cooked pasta and reserved pasta water to the skillet. Toss well to combine and heat through.
- Season with salt and pepper to taste. Garnish with fresh basil or parsley and optional goat cheese or dairy-free ricotta.
- Serve warm and enjoy your gluten-free taste of Italy.
Notes
For a lower-carb version, substitute gluten-free pasta with spiralized zucchini (zoodles). This dish also works well with additions like grilled chicken, chickpeas, or roasted red peppers. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg