Cacio e Pepe Zucchini

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

5 from 5 votes

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!

Prep Time5

Cook Time15

Course: sides

Cuisine: American, Italian

Servings:

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
1/4 c grated parmesan cheese
zest from one lemon
1/2 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