From the roundup: 20 Zucchini Pasta Dinner Recipes Ready in 30 Minutes
Half a block of feta that needed to be used, two zucchini, and a handful of kalamata olives I found behind the mustard are what pulled this Greek style zucchini pasta together on a Wednesday night. You sauté the zucchini until the cut sides get actual color, boil the pasta, then toss everything with olive oil and red wine vinegar in a big bowl. The one thing I learned after the first time: let the pasta cool for a few minutes before you add the feta, because hot pasta turns it into a sauce instead of the salty crumbles that make this worth eating. It feeds all seven of us when I pair it with bread, and the leftovers pack well for school lunches the next day without needing to be reheated.
Why you will love this
- Done in 30 minutes with only two things that actually touch heat: the pasta and the zucchini
- The feta stays in distinct salty crumbles instead of melting into a sauce, so every bite has some
- Kalamata olives and red wine vinegar keep the whole dish from tasting heavy or rich
- Leftovers hold up for four days in the fridge, making it one of the better meal prep pastas
- Works warm, at room temperature, or cold, so it’s flexible for dinner or next-day lunch
Tips for success
- Don’t stir the zucchini for the first 2 to 3 minutes. Leaving it alone is what gets you golden, slightly caramelized edges instead of steamed, soft pieces.
- Spread the drained pasta out on a sheet pan for a few minutes before adding it to the bowl. It cools faster that way and won’t melt the feta when you fold it in.
- Use block feta and crumble it yourself. Pre-crumbled feta is drier and saltier, and it disappears into the pasta instead of staying in pieces.
- Taste and adjust the vinegar at the end. After tossing, the pasta absorbs some of the sharpness, so you may want another small splash before serving.
If it tastes flat or dry
- Flat flavor usually means it needs more red wine vinegar, not more salt. Add it a teaspoon at a time and toss again.
- If the pasta looks dry after sitting in the fridge, a small drizzle of olive oil before serving brings it back together.
- Under-seasoned pasta water is the most common reason the base tastes bland. The water should taste noticeably salty before you add the pasta.
- If the zucchini is releasing liquid into the bowl, it was probably crowded in the pan. Cook it in two batches next time so the pieces brown instead of steam.
Substitutions
Penne and rotini both work well here. Green olives can stand in for kalamata if that’s what you have, though the flavor is a little milder. Grape tomatoes are a fine swap for cherry tomatoes. If someone at your table doesn’t like raw onion, let the sliced red onion sit in the red wine vinegar for ten minutes before adding everything else. It takes the sharp edge off without losing the flavor.
For a dairy-free version, skip the feta and add a handful of toasted pine nuts or chickpeas for something to chew on. Cherry peppers or a few banana pepper rings can replace some of the red onion if you want a little heat. Fresh dill is a good swap for the parsley if you have it on hand.
Make-ahead and storage
You can assemble the whole dish up to a day ahead and refrigerate it covered. Hold the feta and the fresh parsley until just before serving so the cheese stays crumbly and the herbs stay bright. If you’re making it for meal prep lunches, go ahead and mix everything in, feta included. It holds up fine in the fridge for up to four days in an airtight container.
This pasta is not a good candidate for freezing. The cherry tomatoes turn watery and the feta breaks down when thawed. Stick to the fridge. Before eating leftovers, stir in a small drizzle of olive oil if the pasta looks dry, and taste for vinegar since the sharpness mellows as it sits.
Greek Style Zucchini Pasta with Feta and Olives
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until just al dente. Drain and spread the pasta out on a sheet pan or in a large bowl to cool slightly while you prepare the rest.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the zucchini in a single layer and season with salt and pepper. Cook without stirring for 2 to 3 minutes so the cut sides get golden and slightly caramelized. Flip and cook for another 2 minutes. The zucchini should be tender but not mushy. Transfer to a plate and let it cool for 5 minutes.
- In a large mixing bowl, combine the halved cherry tomatoes, kalamata olives, sliced red onion, dried oregano, red wine vinegar, and the remaining 1 tablespoon of olive oil. Stir together so the onion and tomatoes start absorbing the vinegar.
- Add the slightly cooled pasta and the sauteed zucchini to the bowl. Toss everything together gently until the pasta is coated. Taste and adjust salt, pepper, and vinegar to your liking.
- Add the crumbled feta last and fold it in gently with a spoon or your hands so the chunks stay intact. Drizzle a little more olive oil over the top, scatter the parsley over everything, and serve warm or at room temperature.
Notes
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