Zucchini Pappardelle Recipe

Hi everyone! Today I would like to share with all of you my zucchini pappardelle recipe! In just under an hour you can make a very comforting and delicious dish. It is summer time and summer is the season for Zucchini! You can find it fresh and locally grown during this time. Please view my video recipe below. Make sure you subscribe to my YouTube channel to be updated. I hope you find this recipe easy and that you enjoy it!


  • 8 Oz. Pappardelle
  • 2 Zucchini
  • 2 Eggs
  • 8 Oz. Goat Cheese
  • 9 Oz. Mascarpone Cheese
  • 6 Oz. Fontina Cheese
  • 1 Cup Parmesan Cheese
  • 1 Cup Mozzarella Cheese
  • 8 Tbsp. Pesto Sauce
  • 2-4 Oz. Milk
  • 1 tsp. Olive Oil
  • Pinch of Black Pepper
  • A few Basil Leaves

IMG_0123 IMG_0132

Start by adding the mascarpone cheese, shredded fontina cheese, half of shredded mozzarella cheese, half the parmesan cheese, and the goat cheese into a bowl. Add two whole eggs and a pinch of black pepper and mix until well blended. If too thick, add a few ounces of milk to make the mixture’s texture more smooth and creamy. Since the cheese is already salty, wait until the end to add salt if needed. Boil water over med/high heat. While bringing water to a boil, vertically cut the zucchini into thin slices. Pour about 4 Tbsp. of pesto onto a dish or a bowl and then mix the zucchini slices in with the pesto. Let sit for about 10 minutes while the pasta is cooking so that the zucchini absorbs the pesto flavor. Before adding the pappardelle into the boiling water, add about a tsp. of olive oil into the pot to keep pappardelle from sticking together.

Cook pappardelle for about 7-8 minutes until al dente. You do not want to over cook it because it will cook in the oven later. Drain the pasta and put back into cooking pot. Add the cheese mixture and mix together. Pour pappardelle and cheese mix into an oven safe dish. Wedge the zucchini slices into the pappardelle with cheese. Sprinkle the rest of the mozzarella and parmesan cheese on top. Place dish on middle rack in the oven at 400°. Bake for about 15-20 minutes or until a nice golden top layer. Remove from oven and place a few basil leaves on top for extra flavoring or just decoration. Cin cin!

Tips: Adding a tsp. of olive oil to boiling water will help keep pasta from sticking together. It also adds a little taste to plain pasta.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your custom text © Copyright 2024. All rights reserved.