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    Category Home » Healthy Recipes » Cacio e Pepe Zucchini

    Cacio e Pepe Zucchini

    Published: May 2, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Tender, charred summer squash generously seasoned with cracked black pepper, grated parmesan cheese and lemon zest… Cacio e Pepe Zucchini is the standout side dish you’ll want to make all summer long!

    Seven pieces of zucchini on a platter, topped with grated cheese, lemon zest and chili flakes.

    Zucchini aka summer squash or courgette, is such a versatile, delicious vegetable that goes perfectly with so many main dishes!

    To make Cacio e Pepe Zucchini all you need to do is cut the zucchini lengthwise then cook them cut side down, in a hot pan with a little butter and olive oil. Let them cook for 5-7 minutes until they blister and charr. While they’re cooking season them with salt and lots of freshly cracked black pepper. When they’re ready take them out of the pan, transfer them to a platter and sprinkle generously with grated parmesan or pecorino cheese, lemon zest and (optional) crushed red chili flakes. *Ina Garten voice* How easy is that?

    You can make this recipe with any kind of summer squash or zucchini. It makes a great quick side dish that pairs well with everything from Crispy Cast Iron Chicken Thighs to Turkey Bolognese.

    Ingredients You’ll Need:

    A small bowl of chili flakes and small bowl of cracked black pepper, olive oil, a lemon sliced in half, a large piece of parmesan cheese and zucchini.

    Recipe Step by Step:

    Step 1. Saute the Zucchini

    Cut the zucchini in half lengthwise when cook, cut side down, in butter and oil.

    A round dutch oven skilled with with blackened zucchini halves.

    Step 2. Season & Serve

    Season with zucchini with salt and lots of freshly cracked black pepper then transfer to a platter and top with grated cheese and lemon zest!

    A large beige platter on a marble background filled with roasted zucchini.

    FAQs and Expert Tips

    What does Cacio e Pepe mean?

    The Italian phrase cacio e pepe translates to cheese and pepper in English. Cacio e pepe is a Roman pasta dish made with cooked pasta, starchy pasta water, parmesan, and pecorino cheese, butter, and freshly cracked black pepper.

    A large ceramic beige and white platter with summer squash and a silver spoon.

    Check Out More Delicious Dishes:

    Summer Sides:

    • Warm Grilled Vegetable Salad with White Beans and Feta
    • Corn and Arugula Salad with Tomatoes and Blue Cheese
    • Tomato Salad with Buttermilk-Basil Dressing
    • Grilled Corn with Togarashi-Lime Mayo

    Zucchini Recipes

    • Juicy Turkey Burgers with Zucchini and Feta
    • Corn and Zucchini Fritters with Green Goddess Dip
    • Creamy Summer Squash Pasta with Fresh Corn, Basil and Parmesan Cheese
    • Five-Ingredient Turkey Meatballs with Whole Wheat Pasta

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Seven pieces of zucchini on a platter, topped with grated cheese, lemon zest and chili flakes.

    Cacio e Pepe Zucchini

    Tender, charred summer squash generously seasoned with cracked black pepper, grated parmesan cheese and lemon zest… Cacio e Pepe Zucchini is the standout side dish you'll want to make all summer long!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 4
    Calories: 172kcal
    Author: Leigh Anderson

    Ingredients

    • 4 zucchini ends trimmed, halved lengthwise
    • 2 tbsp olive oil
    • 2 tbsp butter
    • 1 tbsp freshly cracked black pepper
    • ¼ c grated parmesan cheese
    • zest from one lemon
    • ½ tsp chili flakes optional

    Instructions

    • Preheat a large saute pan or skillet over medium-high heat. Add the olive oil and butter to the pan. As soon as the butter is melted and the oil shimmers, add in the zucchini, cut side down.
    • Cook the zucchini on the cut side, undisturbed until it begins to blister and brown, about 5-6 minutes then flip them over to the skin side and turn the pan's heat down to medium-low.
    • Season the zucchini lightly with salt and 1 tbsp of cracked black pepper. Continue cooking over medium-low heat for another 3-4 minutes. During this time the pepper will toast and infuse the oil and butter with lots of flavor!
    • Transfer the zucchini to a large plate or platter. Pour any residual oil and black pepper from the pan over the zucchini. Sprinkle evenly with grated parmesan cheese, lemon zest and chili flakes (optional). Serve warm.

    Notes

    Ingredient Notes and Substitutions:
    • Zucchini: You can use any green zucchini or yellow squash. Even little patty pan squash will work. Adjust the cooking times as needed to account for squash that is extra large or super tiny.
    • Butter: If you don’t cook with butter you can use all olive oil or substitute a plant-based butter. 
    • Cheese: Parm, Pecorino or Grana Padano will all work just fine in this recipe.
    Storing and Re-heating Leftovers:
    • Leftovers can be stored in the refrigerator for up to four days. Reheat in a preheated 350F oven for 10-12 minutes.

    Nutrition

    Calories: 172kcal | Carbohydrates: 7g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 174mg | Potassium: 530mg | Fiber: 2g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 35mg | Calcium: 89mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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