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Zucchini Tomato Pasta

1 review
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 1 hour

Makes

5 cups

Updated: Sep. 13, 2023
I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often. —Joy Turner, Amherst, Ohio
Zucchini Tomato Pasta
Zucchini Tomato Pasta Recipe photo by Taste of Home
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Ingredients

  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 2 medium onions, chopped
  • 8 large tomatoes, chopped
  • 2 medium zucchini, cut into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked pasta

Directions

  1. In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Zucchini Tomato Pasta Tips

What are the best noodle shapes to use for zucchini tomato pasta?

Since this zucchini tomato pasta sauce is quite chunky, you’ll want to use a pasta shape that can hold its own. Look for larger varieties, like rigatoni, farfalle or rotini. Avoid shapes that are too small, like macaroni or orzo. Learn more with our guide to pasta shapes.

What kind of tomato works best for zucchini tomato pasta?

We recommend fresh tomatoes over canned. Reach for varieties like plum, San Marzano or even beefsteak! For more information, check out our guide to types of tomatoes—and when to use them. Psst! If you do opt for canned, check out the best canned tomatoes you can buy.

How do you store zucchini tomato pasta?

When stored in an airtight container in the refrigerator, expect your sauce to last for three to four days. We suggest storing the cooked pasta separately to prevent a soggy texture.

—Katie Bandurski, Taste of Home Associate Editor

Nutrition Facts

1/2 cup sauce: 89 calories, 6g fat (2g saturated fat), 6mg cholesterol, 266mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.