Thursday, September 16, 2010

Zucchini with Tomatoes and Brown Butter

Zucchini seems to be one of the vegetables of choice on the blogsphere. You'll find Zucchini bread, zucchini pancakes, sauteed zucchini and pasta with zucchini. I found this recipe on the Star Tribune blog Taste. It called for ribbons of zucchini, I decided to go with matchsticks. As with most pasta's it called for parmesean cheese. I used some leftover Parrano from our cheese tasting a couple of weeks ago. It added a nice nutty yet buttery flavor to the pasta.

I like how the liquid from the tomatoes, zucchini and the small amount of browned butter make a nice sauce. Tim said it was a nice change and he would eat it again. That's a compliment considering this dish didn't have any meat.

Zucchini with Tomatoes and Brown Butter
Recipe Adapted from Taste

• 1 lb. bowtie pasta
• 2 tbsp. butter
• 2 medium shallots, chopped
• 1 lb. zucchini (about 3 small), very thinly sliced lengthwise
• 1 pint cherry tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. nutmeg (freshly grated, preferred)
• Freshly ground pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 c. chopped fresh parsley


Bring a large saucepan of water to a boil. Cook pasta according to directions. Drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Cook until butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.

Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until tomatoes are just starting to break down, 1 to 2 minutes.

Stir in Parmesan and parsley. Add pasta and toss to coat. Serve immediately.

I am linking this to Foodie Friday and this is my entry for this week's Presto Pasta Nights hosted by Abby of Eat the Righ stuff.


  1. I've been eating serious amounts of zucchini lately and loving it! What a healthy and tasty pasta dish!

  2. Any time the "men-folk" say they'd eat a meal without meat, I'd say you made him a winner. It looks delicious!

  3. i've been adding browned butter to my pumpkin and sage risottos - i think i need to try it in my pasta dishes as well! thanks for sharing with ppn.


  4. Julie,

    I have everything for this, plus enough zucchini for everyone who reads your blog! It looks delicious and I really am fond of all the ingredients. Thanks for dinner tomorrow night!

  5. That looks so good! I love zucchini! Parrano is such a great cheese! I will make this for dinner one night for sure!

  6. This really does look delicious. It sounds wonderful as well. I hope you are having a great day. Blessings...Mary

  7. Hey, I just made a recipe with zucchini and tomatoes too! Great combo. It does make a nice sauce. I love the idea of brown butter too. Yum. I guess zucchini is so big in the blogosphere because when it's in season there's so MUCH of it, you just have to find new and creative things to do.

  8. Oh that looks wonderful. I have zucchini in the refrigerator! Will have to try the recipe.

  9. This is my new favorite way to enjoy zucchini. Nothing better than a good pasta dish. And you took it over the top with the brown butter. Love it!

  10. This is a little bit different than many of the zucchini-pasta dishes I've been seeing. Love the use of brown butter. Looks delicious!

  11. I like how the sauce makes itself out of what is cooking! And, sounds really good too.

  12. Oh yum! What a great way to use the veggies from the garden, and I LOVE brown butter!

  13. This pasta looks and sounds so delicious, I will have to make it for sure. I think I like the sound of your match sticks of zucchini better than the ribbons, seems like it would add more texture. How nice that your husband liked this one too, mine is the same way about "needing" meat to make it a meal and rarely enjoys a simple pasta dish, maybe this one would win him over as well? :)


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