Vermicelli With Zucchini
Vermicelli with zucchini is a light, flavorful Italian-inspired dish featuring fresh basil, tomatoes, and tender vegetables, perfect for a quick, satisfying meal.
Ingredients
Instructions
- Saute onion and garlic in olive oil until lightly brown.
- Add crushed tomatoes and simmer for 10 minutes.
- Add water and bring to a boil.
- Add zucchini and basil, and cook for 10 minutes.
- Add broken vermicelli and cook on low heat until tender, stirring occasionally.
Tips & Substitutions
To enhance flavor, consider adding a pinch of red pepper flakes for spice or mixing in some grated Parmesan cheese just before serving. If you prefer a heartier dish, substitute half of the zucchini with diced bell peppers or mushrooms. Fresh basil can be replaced with 1/2 tsp. of dried oregano for a different herbal note. For a gluten-free option, use rice vermicelli instead of traditional pasta.
Serving Suggestions
Serve the vermicelli with zucchini hot, garnished with fresh basil or a sprinkle of Parmesan cheese. It pairs beautifully with a side of crusty Bread Machine Italian Bread for a complete meal. For a refreshing contrast, consider a simple salad like Linguini Pasta Salad or grilled vegetables on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to the dish to prevent it from drying out, and warm it gently on the stove over low heat until heated through. You can also microwave it in short intervals, stirring occasionally, for easy reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vermicelli With Zucchini contains roughly 997 calories, with 33g protein, 89g carbohydrates, and 70g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (174% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 834mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to substitute zucchini with other vegetables like yellow squash, bell peppers, or even spinach. Just adjust the cooking time accordingly to ensure all vegetables are tender but not overcooked.
How can I make this dish vegan?
This recipe is already vegan-friendly! Just ensure that any additional toppings, like cheese, are omitted or use a vegan cheese alternative if desired. Also, check that your crushed tomatoes do not contain any additives that are not vegan.
What can I do if I don't have vermicelli?
If you don't have vermicelli, you can use any other small pasta shapes, such as orzo, ditalini, or even broken spaghetti. Just keep an eye on the cooking time, as different pasta types may require varying times to cook to tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).