Tomato Zucchini Pasta

Tomato zucchini pasta is the ultimate way to sneak veggies into your life without the dish tasting explicitly “healthy.” With buttery onions, sweet garden tomatoes and tender chunks of zucchini, this pasta sauce brings cozy garden veggie charm to your weeknight dinner plate. It’s also a fabulous way to use up zucchini when your garden goes rogue in late summer, or when your farmers market haul gets out of hand.

The simmer time is a leisurely 50 to 60 minutes, which gives all those summery flavors a chance to meld into one seriously luscious pasta topping. Toss it with hot cooked pasta and top the dish with Parmesan, fresh oregano and a sprinkle of red pepper flakes for good measure.

Ingredients for Tomato Zucchini Pasta

• Butter and canola oil: This dynamic duo gives you a buttery base with a higher smoke point so your onions don’t burn as fast.
• Onions: These soft and fragrant beauties form the savory foundation of your sauce. Yellow onions are the classic type of onion to saute, but white or sweet onions work too.
• Tomatoes: Go fresh for the brightest flavor—plum, Roma or even beefsteak tomatoes are all ideal types of tomatoes to use. Chop them small enough so they break down easily as they simmer. If it’s not tomato season, try blanching and peeling them first for a smoother sauce or use canned tomatoes if you need a shortcut.
• Zucchini: Zucchini in pasta sauce might just be the most underrated vegetable move ever. Once cooked, zucchini is mild, tender and slightly sweet, making it a perfect partner for acidic tomatoes. There’s no need to peel zucchini—the skin adds color, nutrients and texture.
• Garlic cloves: Don’t skimp on the garlic: It’s the secret weapon in any good tomato-based sauce. Freshly minced cloves deliver the best punch, and they mellow out beautifully as they simmer.
• Dried oregano: This classic Italian herb brings warm, earthy notes that tie the sauce together. Dried oregano holds its flavor well in long simmers and plays perfectly with both tomatoes and zucchini.
• Salt and pepper: Salt enhances every element in the pot. Start with a teaspoon, taste the sauce as it simmers and adjust the salt to your palate. In contrast, pepper adds subtle warmth and a little kick. Freshly ground black pepper brings a more complex flavor than the pre-ground stuff.
• Hot cooked pasta: Choose your favorite pasta shape and get ready to toss it like a pro. Something sturdy like rigatoni, farfalle or rotini can handle the chunky texture. Depending on your needs, whole wheat or gluten-free pasta will work too.
• Optional toppings: Shredded Parmesan cheese, fresh oregano leaves and crushed red pepper flakes take this dish from good to chef’s kiss. The cheese adds a nutty, salty finish, while fresh herbs and chili flakes wake up the whole bowl.

Directions

Step 1: Build the flavor base

In a large saucepan, melt the butter with the oil over medium heat. Add the onions, and then cook and stir until tender, five to seven minutes.

Step 2: Simmer the sauce

Stir in the tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the zucchini is tender and the sauce reaches your desired consistency, 50 to 60 minutes.

Editor’s Tip: This is a great time to cook your pasta or sneak bites of Parmesan while you wait. No judgment.

Step 3: Serve with pasta

Serve with pasta and, if desired, top with shredded Parmesan cheese, fresh oregano leaves and red pepper flakes.

ALLISON CEBULLA FOR TASTE OF HOME

Tomato Zucchini Pasta Variations

• Add protein: Stir in browned Italian sausage or grilled chicken for a heartier dish.
• Make it creamy: Add a splash of heavy cream or a dollop of ricotta at the end for a velvety finish.
• Go vegan: Skip the butter and cheese, and use olive oil for a fully plant-based dinner.
• Spice it up: Add a pinch of chili flakes while simmering, or saute some chopped Calabrian chilis with the onions for heat.

How to Store Tomato Zucchini Pasta

If you have leftovers, count yourself lucky. Store the pasta sauce in an airtight container in the fridge, and keep the cooked pasta separate to avoid sogginess.

How long does tomato zucchini pasta last?

Stored properly, the sauce will last three to four days in the fridge. Make sure it’s entirely cooled before sealing it up.

How do you reheat tomato zucchini pasta?

Reheat the sauce gently on the stove or in the microwave, then toss with freshly heated pasta. If it seems too thick, add a splash of water or broth.

Can you freeze tomato zucchini pasta?

Yes! Freeze the sauce (without the pasta) in freezer-safe containers for up to three months. Defrost it overnight in the fridge and reheat when needed.

Tomato Zucchini Pasta Tips

ALLISON CEBULLA FOR TASTE OF HOME

What are the best pasta shapes to serve with this zucchini tomato pasta sauce recipe?

Since this pasta sauce with zucchini is thick and chunky, go for pasta shapes that can catch all the good stuff. Think rigatoni, penne, rotini or even pappardelle. Avoid tiny shapes like orzo or angel hair—they’ll just get overwhelmed.

What else can you serve with tomato zucchini pasta?

Stick to the fresh garden theme and start with a gorgeous crudités platter. Garden salads and garlic bread are always a hit. You can also spoon the zucchini in pasta sauce over polenta, use it as a bruschetta topping or serve it alongside meatballs for an Italian-ish feast.