We’ve all been there: you want a dinner that’s nourishing and fresh, but you have exactly zero energy for a complicated recipe. Enter this Pasta with Zucchini and Tomatoes.
The best part? It comes together fast. This quick meal is light, simple, and ready in about 25 minutes, making it perfect when you want something healthy and satisfying without spending a lot of time in the kitchen.
Originally published in September 2016 and updated in February 2026. I’ve recently started making this recipe with a short-cut pasta instead of spaghetti and find it works even better. I’ve also added fresh photos.
Jump to:
- My Go-To Simple Summer Pasta Dish
- Why You’ll Love This Zucchini & Tomato Pasta
- Ingredient Photo: Pasta with Zucchini and Tomatoes
- Ingredient Notes for Pasta with Tomatoes and Zucchini
- How to Make Pasta with Zucchini and Tomatoes
- Variations
- Pro Tips
- Storage and Reheating
- Frequently Asked Questions
- Pasta with Zucchini and Tomatoes Recipe
My Go-To Simple Summer Pasta Dish
This is a dish I’ve been making for years. I first found it in my 501 Delicious Heart Healthy Recipes cookbook and have tweaked it over the years into the version my family loves most.
Yes, it could be a one-skillet dinner. But honestly, keeping it a two-pot meal makes it faster and keeps the pasta just right.
The combination of fresh zucchini, tomatoes, pasta, and ground beef is simple, comforting, and exactly the kind of easy dinner I reach for any time of year. But especially in the summer.
Looking for a meatless version with the dynamic duo of zucchini and tomatoes with even more vegetables, that’s made in just one skillet? Try my 25-Minute Vegetarian Pasta. Or if you’d rather have a dish with chicken and no pasta, try this Spicy Chicken, Squash and Tomatoes.
Or if you want more hearty, family-friendly dinners featuring ground beef, check out my 15 Easy Ground Beef Recipes for Dinner!
Why You’ll Love This Zucchini & Tomato Pasta
Budget-Friendly Pantry Staples: Made with fresh veggies and simple pantry ingredients for a meal you can feel good about serving.
Quick 25-Minute Dinner: With easy prep and a fast cooking time, you can have a healthy, comforting meal on the table even on your busiest weeknights.
Light Yet Satisfying: You get all the comfort of a big bowl of pasta but with fresh flavors that won’t weigh you down.
Ingredient Photo: Pasta with Zucchini and Tomatoes
Ingredient Notes for Pasta with Tomatoes and Zucchini
- Ground Beef: We prefer lean ground beef, but you can use your favorite ground meat. Ground turkey, chicken, or even Italian sausage are all great options.
- Pasta: I recommend a short-cut pasta for this recipe because it mixes better with the vegetables. To keep things a little better for us I often use bronze-cut pasta made in Italy. Whole wheat, chickpea, or protein-packed pasta are also great choices. While the original version used spaghetti, I find it doesn’t combine with the veggies quite as well.
- Zucchini: Choose small to medium zucchini that are firm and free of wrinkles or soft spots. Large zucchini tend to be watery, have large seeds, and lack flavor, so they’re best avoided.
- Tomatoes: Roma tomatoes are my go-to, but grape or cherry tomatoes work well too and will give the dish a slightly different flavor.
- Tomato Sauce: A simple tomato sauce works perfectly since we’re adding extra seasoning. You can use marinara sauce if you’d like even more flavor.
- Onion: A standard yellow onion works great, but a sweet onion is a good option if you prefer a milder flavor.
- Spices and Seasonings: Italian seasoning, garlic powder, salt, and crushed red pepper flakes add just the right amount of flavor without overpowering the fresh ingredients.
How to Make Pasta with Zucchini and Tomatoes
Jump to RecipeHere’s a quick overview (with step-by-step photos). You’ll find complete directions and ingredient amounts in the recipe card below.
Brown the beef and onions: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess grease if needed.
Add the tomato sauce and seasonings: Stir in the tomato sauce, Italian seasoning, garlic powder, salt, and crushed red pepper flakes. Heat until everything is combined and bubbling.
Add the zucchini and pasta: Stir in the cooked pasta and chopped zucchini. Cook until the zucchini is tender and everything is well mixed.
Add the tomatoes and finish: Stir in the chopped tomatoes and heat through. If the pasta seems dry, add a little reserved pasta water until it reaches the desired consistency.
Variations
Top each serving with freshly grated Parmesan cheese.
If you don’t have red pepper flakes, a sprinkle of black pepper or cayenne pepper adds a little heat.
Swap the Italian seasoning for fresh herbs like basil, oregano, or parsley for a bright, fresh flavor.
Pro Tips
- I chop my zucchini into half moons so it cooks quickly.
- We like our zucchini tender-crisp; if you prefer it softer, add it a few minutes before the pasta.
- If using ground chicken or turkey, add a little bit olive oil to the pan so it doesn’t stick.
- Cherry or grape tomatoes are best cut in half if you’re using them instead of Roma tomatoes.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days.
For best results, reheat in the microwave to keep the pasta and vegetables from breaking apart.
Frequently Asked Questions
If you need a good way to use up that garden harvest, or are looking for ways to add nutrition to your diet, these two are it. Zucchini provides a satisfying, “meaty” texture, while tomatoes add the moisture and tang. Together, they transform a plain bowl of pasta into a comforting meal that feels fancy but uses the most basic ingredients in your kitchen.
Yes! Since the pasta is added to the dish already cooked you can use your favorite gf pasta.
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Pasta with Zucchini and Tomatoes Recipe
Ingredients
- 8 ounces short cut pasta
- 1 pound lean ground beef
- ¼ cup onion
- 2 cans tomato sauce 8 ounces each
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper
- 1 ½ cups zucchini chopped
- 1 ½ cups tomatoes chopped
Instructions
- Prep the vegetables: Dice the onion, and chop the zucchini and tomatoes.
- Cook the pasta: Cook the pasta al dente according to the package directions, reserving about ½ cup of the pasta water before draining.8 ounces short cut pasta
- Brown the beef and onion: While the pasta cooks, brown the ground beef and onion in a large skillet over medium-high heat, stirring occasionally, about 6-8 minutes. Drain any excess grease if needed, then reduce heat to medium.1 pound lean ground beef, ¼ cup onion
- Add the sauce and seasonings: Stir in the tomato sauce, Italian seasoning, garlic powder, salt, and crushed red pepper flakes. Cook until hot and bubbly, stirring occasionally, about 4 minutes.2 cans tomato sauce, 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon crushed red pepper
- Combine pasta and zucchini: Stir in the cooked pasta and chopped zucchini. Cook for 3–4 minutes, stirring occasionally, until the zucchini begins to soften.1 ½ cups zucchini
- Add tomatoes and finish: Stir in the chopped tomatoes and cook just until heated through. If the pasta seems dry, add some of the reserved pasta water a little at a time (I usually use about ¼ cup) until it reaches your desired consistency.1 ½ cups tomatoes
Notes
Nutrition
Looks Lovely..
Thank you!
Such a comforting and delicious lunch idea! I love pasta with lots of veggies!
Yes, so healthy!