Zucchini carbonara is a delicious and very easy dish to make, it contains no animal fats and is lactose-free, making it suitable for vegetarians and lactose intolerant individuals. The carbonara with zucchini is absolutely worth trying if you love zucchini and are in a hurry and want to try a quick first course. Zucchini are in season right now, they are tasty and very good for you, so you just have to try it. I also recommend checking out Pasta with zucchini and bacon, other zucchini recipes, and other carbonara variants. Now let’s see how to make zucchini carbonara, and if you try it, let me know. Barbara
Here are some other delicious zucchini recipes I recommend trying:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients to prepare Zucchini Carbonara
- 11 oz Pasta
- 2 egg yolks
- 2 Zucchini
- to taste Salt
- to taste Pepper
- to taste Extra virgin olive oil
- Sage
- Rosemary
- Mint
- Thyme
How to prepare zucchini carbonara
Let’s proceed with the preparation of the zucchini carbonara, wash the zucchini, remove the top where the stem was and the small end piece. With the help of a mandoline or slicer, cut the zucchini into thin rounds.
Turn on the oven and preheat it to 350°F. Finely chop the aromatic herbs you have available, sage, mint, thyme, chives, etc.. the more you have, the more flavorful the zucchini will be.
Place a sheet of parchment paper on a baking tray and pour 2 tablespoons of extra virgin olive oil, spread the zucchini, season with salt and pepper, add the chopped aromatic herbs and drizzle with extra virgin olive oil, place the tray in the oven and cook for 20 minutes at 350°F.
Bring lightly salted water to a boil in a pot, when it boils, add the pasta you have chosen and cook it according to the time indicated on the package, when you drain the pasta, keep a glass of the cooking water as we will need it to mix the pasta later.
In a bowl, pour the egg yolks and with the help of a fork, beat them lightly, season with salt and add plenty of pepper. If you want, you can add grated cheese.
When the zucchini are cooked, use a spatula to place them in a pan, add the previously cooked pasta and also add the cooking oil from the zucchini that will be left on the parchment paper.
If the pasta is not hot, heat the pan slightly and add the previously beaten egg yolks, mix well so that they blend together.
Add a couple of tablespoons of pasta cooking water and mix. Serve the zucchini carbonara with plenty of pepper.
How to store zucchini carbonara
I recommend consuming it on the same day
