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Olive Garden Con Zucchini

Olive Garden Con Zucchini recipe image
This homemade copycat of Olive Garden's Con Zucchini brings the warmth of Italian dining to your kitchen. The dish features a robust, slow-simmered sauce built from sautéed onions, minced garlic, and a mix of chopped and quartered fresh mushrooms for varied texture. Crushed and diced tomatoes meld with capers, black olives, and aromatic herbs like oregano, basil, and fennel seeds to create a deep, savory flavor profile. The sauce is ladled over hearty rigatoni, which holds the juices beautifully. Topped with lightly browned, lengthwise-sliced zucchini, this meal offers a perfect balance of earthy vegetables and comforting pasta. It is a satisfying, plant-based main course that feels indulgent yet wholesome, perfect for a cozy weeknight dinner or a casual weekend gathering.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 333.0
Dietary: Vegan
Description
This homemade copycat of Olive Garden's Con Zucchini brings the warmth of Italian dining to your kitchen. The dish features a robust, slow-simmered sauce built from sautéed onions, minced garlic, and a mix of chopped and quartered fresh mushrooms for varied texture. Crushed and diced tomatoes meld with capers, black olives, and aromatic herbs like oregano, basil, and fennel seeds to create a deep, savory flavor profile. The sauce is ladled over hearty rigatoni, which holds the juices beautifully. Topped with lightly browned, lengthwise-sliced zucchini, this meal offers a perfect balance of earthy vegetables and comforting pasta. It is a satisfying, plant-based main course that feels indulgent yet wholesome, perfect for a cozy weeknight dinner or a casual weekend gathering.
Directions
  1. 1
    Cut half of the fresh mushrooms into quarters and set aside.
  2. 2
    Finely mince the remaining half of the mushrooms.
  3. 3
    Heat 1/3 cup olive oil in a heavy Dutch oven or large skillet over medium heat.
  4. 4
    Add the chopped onion and minced mushrooms to the pot.
  5. 5
    Cook for 10 minutes, stirring frequently, until the onions are very soft.
  6. 6
    Add the minced garlic and the reserved mushroom quarters; cook for 5 minutes, stirring constantly.
  7. 7
    Stir in the crushed tomatoes, diced tomatoes, tomato puree, black olives, capers, oregano, basil, black pepper, crushed red pepper, fennel seeds, and salt.
  8. 8
    Bring the sauce to a simmer, then reduce heat to low.
  9. 9
    Simmer gently for 20 minutes to allow flavors to meld.
  10. 10
    While the sauce simmers, cook the rigatoni according to package directions until al dente. Drain and keep warm.
  11. 11
    In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  12. 12
    Add the zucchini slices and sauté until tender-crisp and lightly browned on both sides, seasoning with salt and pepper.
  13. 13
    Ladle the hot sauce over the cooked rigatoni on a serving platter or individual bowls.
  14. 14
    Top with the sautéed zucchini slices.
  15. 15
    Serve immediately, passing extra sauce and grated Parmesan cheese on the side.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 333.0kcal
% Daily Value *
Total Fat 21.6g34%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 37.4mg2%
Total Carbohydrate 32.6g11%
Dietary Fiber 9.2g37%
Sugars 19.9g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/olive-garden-con-zucchini/