Zucchini and Penne Toss

"This is adapted from Canadian Living Fast Fix Five Ingredient cookbook."
photo by Annacia photo by Annacia
photo by Annacia
photo by sassafrasnanc photo by sassafrasnanc
photo by Vseward Chef-V photo by Vseward Chef-V
photo by Baby Kato photo by Baby Kato
photo by Debbb photo by Debbb
Ready In:




  • Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
  • Add the peppers and saute another 4 minutes stirring occasionally.
  • Increase heat to medium high, add the shredded zucchini and saute until heated through.
  • Season with salt to taste.
  • Toss the mixture with the warm pasta and cheese of choice.
  • Serve warm or cold.
  • Note: If using Feta it does not need to be grated just crumbled to the size you like.

Questions & Replies

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  1. I hate to give this 3 stars but my family really didn't care for it. We had fresh peppers and zucchini from the garden that we used and went with fresh grated parmesan for the cheese. The kids didn't like it at all and DH and I thought it was ok, but that was after we added additional garlic, salt, pepper and cheese.
  2. I did add chicken to this dish. It was liked by all in family.
  3. Whats not to love about fresh veggies and pasta? The peppers and zucchini are yummy and the simple herb and cheese seasonings were right on. No need at all for any fat drenched sauce so this is not only great tasting, it's also very good for you. Made for Photo Tag.
  4. This recipe taste great. It reminds me of primavera pasta. But we found that a sauce with be good with it. Maybe alfredo sauce or a white sauce. I used 1 red and 1 green bell pepper. On mine, I put mozzarella cheese. And DH used parmesan. Thanks Lori. Made for Holiday tag.
  5. Great recipe! Made tonight for lunch tomorrow. It was so good warm. I know it will be just as good cold. I adapted this to what I had on hand, so it was a real budget stretcher. I used one green pepper and one zucchini. I'm out of garlic (crazy) so I used only Italian seasoning and lots of pepper. I also used parm-in-a-can, and still it was wonderful! Thanks for a great lunch; I will really enjoy it tomorrow.


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