Do you need an easy, quick, low mess weeknight meal? Yes? Well here it is! I was inspired but this recipe I found on Pinterest and made it my own (I have trouble following directions). My Zucchini Tetrazzini is a yummy, meatless, can-be vegetarian or vegan (I will show you how). You can also make this gluten free by using rice or gluten free noodles instead of pasta. So many options with this scrumptious Zucchini Tetrazzini and the fact that the name rhymes too, just puts it over the top.
Ok, start with a bunch of yummy fresh zucchini, mushrooms, onions and garlic. Toss them in a large dutch oven with 1 1/2 TBSP of butter (can use oil to make it vegan). Add Salt and Pepper too.
Saute and cook down these veggies for about 5 minutes to allow them to caramelize a bit.
Add 4 cups of Chicken broth (or Vegetable broth if going vegan or vegetarian) and 1 1/2 cup of water. Also add you fresh thyme leaves at this step.
Toss in your frozen peas and dried pasta. In this I used Barella’s whole grain, high protein, Omega 3 pasta, because this is meat free, I wanted to increase the protein content and I found this pasta on sale 🙂
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Allow it to cook down until Al dente and there is only a litte sauce at the bottom of the pan. During the cooking process stir a few times to make sure the pasta cooks evenly.
Now add some milk (you can use almond, soy, flax…etc for vegan and vegetarian adaptations), I used 2% cows milk and 1/3 cup grated parm cheese (sorry so vegen sub for this). Allow to cook for an additional few mins or so to heat milk. Then let stand for another 5min to allow sauce to thicken.
This is what you get…OMG! This was delicious and sooooo simple! This is probably one of the best new things I made lately (In my humble opinion)! My kids ate it like champs too, including the mushrooms which typically aren’t a favorite around my house 🙂
Hello, beautiful!
Hope you enjoy it!
- 1 package (12-13oz) Pasta (your choice)
- 1½ Tbsp butter
- ½ cup onion diced
- 1 pound mushrooms, thinly sliced
- 2 zucchini, thinly sliced and quartered
- 1 cup peas
- 2 cloves garlic, minced
- 2-4 sprigs thyme, leaves removed
- Kosher salt and freshly ground black pepper, to taste
- 4 cups Chicken broth (vegetable broth works too for vegan and vegetarian adaptation)
- 1½ cup water
- ⅓ cup grated Parmesan
- ¼ cup milk (your choice, cow's milk, almond, flax, soy..etc)
- Add mushroom, onion, zucchini, garlic and butter into a sauce pan and saute for 5-7min until softened. Add salt and pepper at this step
- Add broth, water, frozen peas, dried pasta and thyme leaves. Cook until pasta is Al dente and broth and water reduce into a thickened sauce. About 20min on medium-high heat
- Add milk and parm cheese. Stir and heat for few mins. Turn off heat and let sit for 5 min for Sauce to thicken.
- Serve immediately and Enjoy!
