Orecchiette with zucchini is a primarily spring/summer dish, incredibly tasty and very appetizing as it is enriched with eggs and Parmesan. These are all ingredients that go perfectly together. A dish that is always loved, simple, quite quick to prepare, and naturally healthy.
Orecchiette, with their concave shape and rough surface, perfectly collect the creamy sauce made with sautéed zucchini, beaten eggs, and grated cheese
Prepared with genuine products like fresh zucchini and fresh pasta
Perfect to prepare in the summer season when zucchini are fresh and tasty.
An economical dish, cheap, but that satisfies all palates, both adults and children. My kids, for example, love it.
Ideal to serve at lunch with family or friends
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz orecchiette
- 4 medium zucchinis
- 3 eggs
- 1 cup grated Parmesan
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
- 1/2 onion
Tools for Preparing Orecchiette with Zucchini
- 1 Pot
- 1 Pan
- 1 Colander
- 1 Bowl
- 1 Fork
- 1 Wooden Spoon
- 1 Container
Steps for Preparing Orecchiette with Zucchini
To prepare orecchiette with zucchini, start by washing the zucchinis, removing the ends, and slicing them into rounds with a knife.
Bring a pot full of water to a boil, add salt, and throw in the orecchiette, cooking for the minutes indicated on the package. I recommend fresh orecchiette.
Meanwhile, take a pan, add extra virgin olive oil, sauté the chopped half onion, and add the sliced zucchinis. If you like, you can also add zucchini flowers. Cook them, turning occasionally, until golden for about 10-15 minutes.
In a bowl, break the eggs, add the salt, and beat vigorously with a fork. Pour in the grated Parmesan while continuing to mix and set aside.
Once the orecchiette are cooked, drain and add them to the pan with the zucchinis, and pour in the previously beaten eggs, bringing it back to the heat.
Mix with a wooden spoon and cook for about two minutes, until the eggs are cooked. Season with a drizzle of extra virgin olive oil and chopped parsley, and the orecchiette with zucchini are ready to be served and enjoyed hot or at room temperature.
Notes and Tips
Orecchiette with zucchini can be stored in an hermetic container in the fridge for two days. Before serving, I recommend reheating in a pan with a bit of oil and water.
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