Spaghetti with Zucchini and Tomatoes

"This dish is a true taste of summer. Every time make it, feel like I’m doing something good for myself," says Tyler.
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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Kosher salt

1 medium zucchini, sliced into thin rounds

1 medium yellow summer squash, sliced into thin rounds

1 pint cherry tomatoes

1 bulb fennel, trimmed, cored and thinly sliced

1/2 onion, finely chopped

4 cloves garlic, chopped

2 tablespoons chopped fresh oregano

1/2 cup extra-virgin olive oil

1/2 teaspoon red pepper flakes

Freshly ground pepper

1 pound spaghetti

Juice of 1 lemon

Grated parmesan cheese, for topping 


  1. Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  2. Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm. 
  3. The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain. 
  4. Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.