Zucchini Linguine

Zucchini Linguine is a quick, family-friendly stovetop meal that comes together in about 20 minutes. It combines tender zucchini, sautéed onion and garlic, seasoned diced tomatoes, and linguine for a simple, flavorful dinner that can be served hot or cold. The sauce freezes well, making this a great recipe to prepare when zucchini is abundant.

Video

A short video demonstration accompanies this recipe on the original post to help with timing and technique.

What you need to make Zucchini Linguine

• Olive oil
• Red onion
• Large zucchini
• Garlic
• Can of diced tomatoes seasoned with basil, garlic & oregano
• Italian seasoning
• Linguine
• Salt and pepper
• Parmesan cheese (optional, for garnish)

Recipe

This section includes the ingredient amounts and clear, step-by-step instructions so you can prepare Zucchini Linguine easily at home.

Ingredients (serves 4)

• 8 ounces linguine
• 1 tablespoon olive oil (for the pasta)
• 1 tablespoon olive oil (for the zucchini and onion)
• ½ red onion, sliced
• Salt and pepper, to taste
• 1 large zucchini, halved and sliced
• 14.5 ounces canned diced tomatoes (seasoned with basil, garlic & oregano), slightly drained
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 teaspoon Italian seasoning
• Parmesan cheese, for garnish (optional)

Instructions

1. Cook 8 ounces of linguine according to package directions until al dente. Drain and immediately toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
2. Prepare the vegetables: halve and slice the zucchini, mince the garlic, and slice ½ red onion.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and sauté until it softens and begins to turn translucent. Season with salt and pepper to taste.
4. Add the sliced zucchini to the skillet and cook, stirring occasionally, until the zucchini just begins to soften but still holds its shape.
5. Reduce the heat slightly and stir in the slightly drained can of diced tomatoes, the minced garlic, and 1 teaspoon of Italian seasoning. Heat until the mixture is warmed through and fragrant, about 2–3 minutes. Adjust salt and pepper as needed.
6. Add the cooked linguine to the skillet and gently toss to combine, coating the pasta with the tomato and zucchini mixture. Heat just long enough for the flavors to meld—avoid overcooking so the zucchini remains tender.
7. Serve immediately, garnished with freshly grated Parmesan if desired. This dish can also be enjoyed cold as a pasta salad-style meal.

Storage & Freezer Instructions

Zucchini Linguine can be eaten hot or cold. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave with a splash of water or oil to refresh the sauce.

The zucchini-tomato sauce freezes well for 6–9 months. To freeze, prepare only the sauce (omit the linguine), cool it completely, then place it in a labeled freezer container. When ready to serve, thaw, heat the sauce, and toss with 8 ounces of hot, cooked linguine. Garnish with Parmesan if desired.

Notes

Variations: For added protein, stir in cooked chicken, shrimp, or canned white beans. For a lighter version, substitute whole-wheat or legume-based linguine, or use spiralized zucchini in place of half the pasta to reduce carbohydrates.

Timing tips: Cook the pasta while you prepare the vegetables so everything comes together quickly. Slightly draining the diced tomatoes prevents the dish from becoming watery while still providing saucy flavor.

Nutrition (per serving)

• Calories: 307
• Carbohydrates: 50 g
• Protein: 9 g
• Fat: 8 g
• Sodium: 155 mg
• Fiber: 4 g
• Sugar: 6 g
• Net Carbohydrates: 46 g

Recipe Credit

Thanks to Amy O., whose recipe won first place in a past contest. Judges praised this dish for its flavor and ease of preparation.

If you have an abundance of zucchini, try other freezer-friendly zucchini recipes such as Freezer Zucchini Quiche, Zucchini Lasagna, and Tomato Zucchini Soup for more ideas.