My sauce turned out too watery! What did I do wrong?

The key is high heat and not overcrowding the pan. Make sure to let your tomatoes fully burst and simmer uncovered to allow moisture to evaporate. Always sauté zucchini first to drive out excess water.

Can I make this ahead of time?

Absolutely. Cook the veggies and pasta separately, then combine when ready to eat. You can refrigerate the components for up to 3 days and quickly reheat everything in one pan with a splash of pasta water.

My zucchini got mushy! How do I keep it tender-crisp?

Use high heat, don’t overcrowd your skillet, and sauté the zucchini first. This helps it brown instead of steam. Also, don’t cook it too long once you add tomatoes or pasta—let it finish with residual heat.

Is there a way to boost the protein without adding meat?

Yes! Use lentil or chickpea pasta, or add canned beans like cannellini or chickpeas. Nutritional yeast or a spoonful of ricotta can also boost protein and give it a creamy twist.

Healthy Tomato Zucchini Pasta (One Pan!)

Ingredients

▢2 cups cherry or grape tomatoes

▢2 medium zucchinis, chopped

▢2 tbsp olive oil

▢2–3 garlic cloves, minced

▢½ tsp red pepper flakes (optional)

▢1 tsp Italian seasoning

▢Salt & black pepper, to taste

▢8 oz rotini or pasta of choice

▢⅓ cup grated Parmesan cheese

▢Fresh basil or parsley for garnish (optional)

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Instructions

1. Heat olive oil in a large skillet over medium. Add zucchini and a pinch of salt. Sauté 5–6 minutes until golden-brown.

2. Push zucchini to edges. Add garlic and red pepper flakes in center, cook 30 seconds until fragrant.

3. Stir in tomatoes and Italian seasoning. Cook 5–7 minutes over medium-high heat until tomatoes burst. Season with salt and pepper.

4. While veggies cook, boil pasta until al dente. Reserve ¼ cup pasta water before draining.

5. Add drained pasta to skillet. Toss with veggies and sauce. Add splashes of pasta water as needed for a silky coating.

6. Remove from heat. Stir in Parmesan cheese. Toss gently.

7. Taste and adjust seasoning. Garnish with fresh herbs if using.

Notes

Don’t overcrowd the pan—sauté zucchini in batches if needed.

Use legume or whole wheat pasta for added nutrition.

Store leftovers in the fridge for 3 days; reheat with a splash of water.

Author: Emily Frost
Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner, One Pan
Method: Skillet, Sauté
Cuisine: Italian-Inspired
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 310
Sugar: 5g
Sodium: 180mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 10g
Cholesterol: 8mg