From the roundup: 20 Zucchini Pasta Dinner Recipes Ready in 30 Minutes
My most skeptical vegetable-avoider spotted the zucchini going into the pan and announced she was having cereal instead, then ate two bowls of this zucchini and pancetta pasta without a single complaint once the breadcrumbs went on top. The pancetta renders first and you pull it out, then the zucchini cooks right in that same fat, which is where all the flavor starts. The breadcrumbs are the step worth paying attention to: two to three minutes in butter over medium heat and they go golden, but they can go from golden to burnt in about thirty seconds, so do not walk away from the pan. Toss everything together, scatter the pancetta and breadcrumbs over the top, and dinner is on the table in right around thirty minutes.
How this one ended up in the rotation
I made this on a Tuesday when I had two zucchini that needed to be used and a package of pancetta I had bought for something else and forgotten about. I did not have a plan, just a skillet and hungry kids. The breadcrumbs were actually an afterthought because I had panko sitting on the counter from the night before.
My oldest, who normally picks around anything green in pasta, ate two bowls and asked what the crunchy stuff was. I told him it was just bread. He said I should make it again. That is about as good a review as I get around here.
Why you will love this
- The pancetta does double duty: you get crispy bites to stir back in at the end and rendered fat to cook the zucchini in, so nothing goes to waste.
- Reserved pasta water is what makes the sauce come together without cream or a heavy pan sauce. Do not skip scooping it out before you drain.
- Toasted panko on top means every bowl has crunch from the first bite to the last, which is harder to pull off than it sounds with pasta.
- Dinner is done in 30 minutes and uses two pans, which is manageable even on a night when everything else is already chaotic.
- Leftovers reheat well in a skillet with a splash of water, and the breadcrumbs stored separately stay crispy for days.
Tips for success
- Toast the breadcrumbs in a separate small skillet and stir constantly. The window between golden and burnt is about 30 seconds once they start to color, so do not walk away.
- Let the zucchini sit undisturbed for the first two minutes in the hot pan. That contact time is what gives it color instead of just steaming and turning limp.
- Scoop out at least half a cup of pasta water before you drain the spaghetti. You may not use all of it, but having it ready lets you loosen the sauce without thinning out the flavor.
- Add the Parmesan off the heat. If the pan is still screaming hot when the cheese goes in, it can clump instead of melting into the pasta evenly.
If the zucchini turns out watery
- Watery zucchini usually means the pan was not hot enough or it was overcrowded. Use the largest skillet you have and resist the urge to stir right away.
- If liquid pools in the pan while the zucchini cooks, turn the heat up and let it cook off before adding the garlic. Adding wine to a watery pan just makes it worse.
- Salting the zucchini and letting it sit before cooking can help, but with the pancetta fat already in the pan and medium-high heat, you usually do not need that step here.
- Half-moon slices hold up better than rounds cut straight across. The flat side gets more contact with the pan and browns instead of just softening.
Substitutions
Pancetta is worth seeking out at the deli counter, but thick-cut bacon works fine if that is what you have. Just drain off a little of the bacon fat before adding the zucchini since bacon renders more grease than pancetta does. Guanciale is great here if you can find it. For the pasta, linguine or bucatini are the closest swaps, but rigatoni works too if you want something that holds the sauce in the ridges.
If anyone at your table does not eat pork, you can skip the pancetta and start with two tablespoons of olive oil, then add a pinch of smoked paprika with the garlic to get some depth back. Gluten-free pasta and gluten-free panko both work without changing anything else about the method. For a dairy-free version, skip the Parmesan and finish with a little extra olive oil and a squeeze of lemon.
Make-ahead and storage
The toasted breadcrumbs can be made up to two days ahead. Let them cool completely, then keep them in an airtight container at room temperature. Do not refrigerate them or they will go soft. The pasta and pancetta mixture is best cooked fresh, but if you have leftovers, store the pasta and breadcrumbs in separate containers in the fridge for up to three days.
To reheat the pasta, add it to a skillet over medium-low heat with a splash of water or chicken broth and toss until warmed through. Top with the stored breadcrumbs after reheating, not before, so they stay crispy. This dish does not freeze well because the zucchini gets watery and the pasta turns mushy after thawing.
Zucchini and Pancetta Pasta with Crispy Breadcrumbs
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil. It should taste like mild seawater. Add the spaghetti and cook according to package directions until just al dente, usually 8 to 9 minutes. Before you drain it, scoop out about 1/2 cup of pasta water and set it aside, then drain the pasta and set it aside.
- While the pasta cooks, set a large skillet over medium heat. Add the diced pancetta and let it cook, stirring occasionally, for about 5 to 6 minutes until the fat has rendered and the pieces are golden and crispy. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate. Leave the rendered fat in the skillet.
- In a separate small skillet over medium heat, melt the butter. Add the panko breadcrumbs and a pinch of salt. Stir constantly for 2 to 3 minutes until the crumbs are deep golden and smell nutty. Watch them closely because they can burn fast once they start to color. Immediately pour them onto a plate and spread them out so they stop cooking. Set aside.
- Return the large skillet with the pancetta fat to medium-high heat. Add the zucchini slices in a single layer if possible and let them cook without stirring for 2 minutes so they pick up some color on one side. Stir, add the garlic and red pepper flakes, and cook another 2 to 3 minutes until the zucchini is tender but still has a little bite and the garlic is fragrant. Season with salt and pepper.
- Pour in the white wine or chicken broth and let it bubble for about 1 minute, scraping up any browned bits from the bottom of the pan. Add the drained spaghetti directly to the skillet along with 1/3 cup of the reserved pasta water and the olive oil. Toss everything together over medium heat for about 1 minute until the pasta is coated and the sauce looks glossy. Add a splash more pasta water if it looks dry.
- Remove the pan from the heat and stir in the Parmesan cheese and the crispy pancetta. Give it a taste and adjust salt and pepper as needed. Divide into bowls and top each serving generously with the toasted breadcrumbs. Serve immediately with extra Parmesan on the side.
Notes
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