Grilled Zucchini Carbonara
I still remember the first time I made this Grilled Zucchini Carbonara—it was one of those hectic weeknights where dinner had to happen fast, and I was working with what I had in the fridge. Zucchini, eggs, pasta, and cheese. That’s it. I didn’t expect anything extraordinary. But oh my goodness, it turned out to be the kind of meal that makes the whole table go quiet, except for the clink of forks and the occasional, “Mmm, what is this?!”
What I love most about this dish is how it brings together the indulgent creaminess of a traditional carbonara with the smoky, slightly sweet flavor of grilled zucchini. It feels both comforting and fresh—like a bowl of pasta that didn’t forget it’s summer. My kids are picky eaters when it comes to green things, but zucchini sliced thin and grilled to golden perfection? They’re suddenly obsessed.
It’s become a favorite in our house, not just because it’s delicious, but because it’s so approachable. I can whip it up in under 30 minutes, which is a lifesaver when the day’s been long and everyone’s hungry now. And unlike traditional carbonara, this version doesn’t rely on pancetta or bacon, making it a bit lighter but still full of flavor.
So if you’re looking for something simple yet special—something that turns zucchini into a star—this Grilled Zucchini Carbonara might just surprise you the way it surprised us.
Questions I Often Get Asked About This Recipe
Can I use another type of pasta?
Absolutely! Spaghetti is classic, but fettuccine, linguine, or even rigatoni work well. Just use what you have on hand.
Is this dish vegetarian?
Yes! Unlike traditional carbonara, this version skips the meat entirely, making it a great vegetarian option that’s still hearty.
Do I need a grill to make the zucchini?
Not at all. A grill pan or even a hot skillet works just fine. Just get a good sear on the slices for that smoky flavor.
How do I avoid scrambling the eggs when adding them?
The key is to remove the pasta from direct heat and toss quickly with the egg mixture while it’s still hot. The residual heat cooks the eggs gently into a creamy sauce.
Can I make this ahead of time?
It’s best served fresh, but you can grill the zucchini ahead and store it in the fridge. Reheat everything gently so the sauce stays silky.
What You Need to Make Grilled Zucchini Carbonara
Ingredients:
12 oz spaghetti
2 medium zucchini, sliced into ¼-inch rounds
1 tbsp olive oil
3 large egg yolks
1 large egg
¾ cup freshly grated Parmesan cheese
½ tsp freshly ground black pepper (plus more to taste)
Salt to taste
Optional: chopped parsley or basil for garnish
Special Tools:
Grill pan or skillet for charring zucchini
Large pot for boiling pasta
Tongs or pasta fork for tossing everything together
How to Make Grilled Zucchini Carbonara
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve ½ cup of pasta water, then drain.
Grill the zucchini: While the pasta cooks, heat a grill pan or skillet over medium-high. Toss the zucchini slices with olive oil and grill until charred and tender, about 2–3 minutes per side.
Make the carbonara base: In a bowl, whisk together the egg yolks, whole egg, Parmesan, black pepper, and a pinch of salt.
Combine it all: Return the hot pasta to the pot (off the heat). Quickly pour in the egg mixture and toss continuously. Add reserved pasta water a little at a time until the sauce is silky and clings to the noodles.
Add zucchini: Gently fold in the grilled zucchini slices. Taste and adjust seasoning.
Serve and garnish: Plate immediately and top with more Parmesan, black pepper, and optional herbs.
Tips for Making the Best Grilled Zucchini Carbonara
Use room temperature eggs so they blend more smoothly into the sauce.
Grill the zucchini until it’s charred but not mushy—the texture contrast with the pasta is wonderful.
Don’t skip the pasta water! It’s the magic ingredient that helps the sauce come together.
Want extra richness? Stir in a splash of heavy cream or a pat of butter with the egg mixture.
Add-ins welcome: I love adding bacon bits to mine. Mmmmm!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was such a surprise hit in our house! My husband didn’t even miss the bacon.”
⭐️⭐️⭐️⭐️ “I loved the smoky zucchini, but I might add garlic next time for an extra kick.”
⭐️⭐️⭐️⭐️⭐️ “Perfect for Meatless Monday. My kids licked their plates clean!”
⭐️⭐️⭐️⭐️ “Great recipe, though I wish it had just a little more sauce. Next time I’ll use an extra yolk.”
⭐️⭐️⭐️⭐️⭐️ “Delicious, easy, and perfect for summer! Definitely going into the regular dinner rotation.”
Printable Recipe
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Grilled Zucchini Carbonara
Creamy, comforting, and full of summery flavor, this Grilled Zucchini Carbonara is a quick and easy twist on the classic pasta dish. Smoky charred zucchini stands in for pancetta, while rich egg yolks and Parmesan create a velvety sauce that clings to every strand of spaghetti. It’s vegetarian, family-approved, and ready in under 30 minutes—perfect for busy weeknights when you still want something special on the table.
Ingredients
- 12 oz spaghetti
- 2 medium zucchini, sliced into ¼-inch rounds
- 1 tbsp olive oil
- 3 large egg yolks
- 1 large egg
- ¾ cup freshly grated Parmesan cheese
- ½ tsp freshly ground black pepper (plus more to taste)
- Salt to taste
- Optional: chopped parsley or basil for garnish
- Special Tools:
- Grill pan or skillet for charring zucchini
- Large pot for boiling pasta
- Tongs or pasta fork for tossing everything together
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve ½ cup of pasta water, then drain.
- Grill the zucchini: While the pasta cooks, heat a grill pan or skillet over medium-high. Toss the zucchini slices with olive oil and grill until charred and tender, about 2–3 minutes per side.
- Make the carbonara base: In a bowl, whisk together the egg yolks, whole egg, Parmesan, black pepper, and a pinch of salt.
- Combine it all: Return the hot pasta to the pot (off the heat). Quickly pour in the egg mixture and toss continuously. Add reserved pasta water a little at a time until the sauce is silky and clings to the noodles.
- Add zucchini: Gently fold in the grilled zucchini slices. Taste and adjust seasoning.
- Serve and garnish: Plate immediately and top with more Parmesan, black pepper, and optional herbs.
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