This is a dish where the steps are the focus. I would find this enjoyable to prepare. And I hadn't considered freezing carmelized onions--great idea. Thank you for sharing this!

This reminds me of Julia Child’s Grated Zucchini with Shallots. Riffs of it are also making the rounds with the moniker Zucchini Butter. Some add fresh badil, crushed red pepper, lemon zest, parm… We tried it and it was divine, I planned to make it again but DH ate the zucchini, no worries I know more will turn up LOL.

With grated zucchini and a food processor it was actually a pretty quick meal.

localeater, I'll have to check Julia Child's recipe too. There is a recent Stanley Tucci recipe, which I think he describes as his 'all-time favorite dish' which I may try as well -although since the zucchini is his recipe is deep-fried and there is a bunch of cheese, it may not be quite as healthy (a priority for me right now).

edited to add: The Smitten Kitchen Zucchini Butter recipe looks terrific and I've had good luck with her recipes.

This sounds delicious, thanks for sharing.

This sounds like something we would like.

I did a search, and it appears that there are three zucchini per pound, and so this recipe would require nine zucchini, which sounds like a lot for 2-3 servings. However, 6 oz of pasta sounds right for 2-3 servings - I normally cook 2-1/2 oz of pasta per serving when pasta is the main course. I always weigh pasta before cooking it so that I won't end up with leftovers.

I would definitely add Parmesan cheese to this dish and probably red pepper flakes as well. I like red pepper better than black pepper, but I like both.

Thanks for sharing.

With the grated zucchini version, one great thing, is you can use one of those baseball bat sized zucchinis that people tend to leave on your front porch, at least they do around my neck of the woods. You just whack out all the big seeds and grate the remainder.

In addition to with pasta, it's yummy spooned on whole wheat toast, with a chiffonade of fresh basil, or dolloped into eggs as an omelet filling. Very versatile.

In the grated version, you let the zucchini reduce to an almost jammy consistency, so it sounds like a lot but it really cooks down. I used to have another version that let the zucchini reduce in just a smidge of olive oil, but then you added ricotta, and lemon zest. That was really good too. I cant find the recipe but will just have to wing it one of these days.

I have made that dish with one of those huge zucchinis, local. The trick in to the recipe i used is to cook the grated squash longer than you think necessary,. I used rotini and my family loved it.

Lars, I just weighed the zucchini out at the grocery store. I tend to prefer the smaller/midsize ones and I think it came out to about 6 of those. Three of us shared it (two were smaller than average servings), and there was one serving left. The zucchini cooked down a lot.

This does sound good and we really like zucchini and eat it often. However, I steer away from those large zukes. Having gardened a bit myself, I was always told those huge ones had been left on the vine too long. Same with yellow summer squash. Thanks for sharing!!

Yum! Made this today - was really wanting to do something new for dinner, and your suggestion came right in time! I made it just as written (with the caramelized onions) and added a small pinch of red pepper flakes, some pancetta (fully rendered), pine nuts and parm. Garnished with fresh basil and it was SO good! We will definitely make this again!

( I even used whole wheat pasta which I usually detest, but not this time!)

I often add zucchini to my pasta sauce-- but usually just sauteed moons or coins. I saw a video of the Stanley Tucci deep fried zucchini recipe ... and i think it was just this week that i received the Zucchini Butter pasta recipe from Smitten Kitchen via email. Lots of Zucchini love.

Zucchini is just so adaptable -- i have added it to barbeque (what folks elsewhere likely call "sloppy joes") and my favorite lasagna uses zucchini planks instead of pasta.

Thanks for sharing!

ajuju, your version sounds soooo good!

I also love deep fried zucchini - or deep fried summer squash - but I haven't made it in a long time. I more frequently make fried okra. Fried squash was very popular when I lived in Texas, but I don't see it in California.

I buy zucchini very often, and so it is good to see a new recipe for it. I also love whole wheat pasta, but you have to pay attention to the expiration date on it, as it does not keep as long as white pasta.