Our Favorite One-Pan Zucchini Recipe to Use Up Your Michigan Harvest

If you live in Michigan, garden, or know anyone else who gardens, you have some zucchini sitting on your counter right now that needs to be eaten. It is that time of year, when the zucchini harvest is always plentiful in Michigan! Let’s get your question answered though – how do I use this up without making 12 loaves of zucchini bread? Buckle up, here is the zucchini recipe you’ve been looking for.

This zucchini recipe for Late Summer Zucchini & Corn Pasta is designed for the busy parent. It’s a one-pan wonder that delivers a comforting, healthy meal in under 20 minutes, leaving you with more time to rest and cuddle your little ones.

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Late Summer Zucchini & Corn Pasta

Yields: 2-3 servings

Prep time: 10 minutes

Cook time: 15 minutes

Zucchini recipe Ingredients:

• 8 oz pasta (penne, fusilli, or farfalle are great choices)
• 2 tablespoons olive oil
• 2 medium zucchini, chopped into half-moons
• 1 cup fresh or frozen corn kernels
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper to taste
• Red pepper flakes (optional, for a little warmth)
• 1/4 cup reserved pasta water

Zucchini recipe Instructions:

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Before draining, scoop out about a 1/4 cup of the starchy pasta water and set it aside.
2. Sauté the Veggies: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chopped zucchini and a pinch of salt. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and has a light golden color.
3. Add Corn & Garlic: Add the corn kernels and minced garlic to the skillet. Stir and cook for another 2-3 minutes until fragrant.
4. Combine: Drain the pasta and add it directly to the skillet with the vegetables. Reduce the heat to low.
5. Create the Sauce: Add the Parmesan cheese, chopped basil, and the reserved pasta water. Stir everything together until a light, creamy sauce forms and coats the pasta. Season with salt, pepper, and red pepper flakes if you’d like.
6. Serve: Transfer to bowls and top with a little extra Parmesan and fresh basil. Enjoy immediately!

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Our Zucchini Recipe’s Delicious Dose of Nutrients

Every ingredient in this dish serves a purpose for your well-being:

• Zucchini: This versatile squash is a great source of water and fiber, which helps with hydration and digestion—both crucial for postpartum recovery. It’s also rich in Vitamins A and C, which support your immune system.
• Corn: A source of whole grains and fiber, corn provides sustained energy, helping to combat the fatigue that often accompanies new parenthood. It’s also rich in B vitamins and antioxidants.
• Garlic & Olive Oil: The base of this dish provides healthy fats and powerful antioxidants that support your overall health.

This pasta is proof that you can have a delicious, fresh, and healthy meal on the table in minutes. As you nourish yourself, you’re better able to nourish your family, and that is what true support is all about.

For more tips on postpartum wellness and nourishment, feel free to reach out to our team at Michigan Family Doulas or check out our other postpartum recipe blogs. We’re here for you every step of the way. #doulanearme #michiganfamilydoulas #findadoula