Zucchini Penne


(1 vote) 3 1

Every year, I try to find new ways to eat zucchini and this recipe is a definite winner!

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Serving Size / Yield

4-6 servings


  • 4 med. zucchini, scrubbed
  • 1/3 C. olive oil
  • 1 sm. onion, finely chopped
  • 3 lg. eggs
  • salt
  • pepper
  • 1/2 C. grated parmesan cheese
  • 1 lb. penne
  • 1/2 C. torn parsley

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Cut zucchini into 1/4-inch-thick sticks, about 1 1/2 inches in length. Pat pieces dry. Pour the oil into a large skillet. Add the onion and cook over medium heat for 5 minutes, or until softened. Add zucchini and cook, stirring, until lightly browned, 10 minutes. Season to taste with salt and pepper. In a medium bowl, neat eggs with the cheese and salt and pepper to taste.

While zucchini cook, bring 4 qts. water to a boil in a large pot. Add 2 Tbs. salt to the pasta. Stir well. Cook over high heat, until pasta is al dente. Drain the pasta and add it to the skillet with the sauce. Toss the pasta with the egg mixture. Add the parsley and toss well. Serve.

Reviews (1)

  • I love to try new zucchini recipes but have a question on this one. It looks like the pasta is tossed with the uncooked egg mixture - isn't that dangerous to be using eggs this way?

    Flag as inappropriate paulchris  |  July 4, 2011

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