• Cooking Time: 20
  • Servings: 4 to 6
  • Preparation Time: 10


  • 1 lb. spaghetti (Barilla No. 5)
  • 1 lb. small zucchini, sliced very thinly
  • 2 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • Salt, to taste
  • 1/2 tsp. marjoram or basil (better fresh, 1 Tbsp., chopped)
  • 1/2 cup grated parmesan cheese
  • 3 egg yolks
  • 3 Tbsp. milk
  • Black pepper, to taste


  • Heat olive oil lg. fry pan over medium heat.
  • Saute onion and garlic until they begin to color.
  • Increase heat and stir in zucchini.
  • Stir in salt to taste and the herb.
  • Reduce heat, cover and simmer gently for 15 minutes.
  • In a bowl, combine grated cheese, egg yolks and milk.
  • Cook and drain spaghetti when al dente.
  • Stir spaghetti into pan with zucchini mixture.
  • Add egg mixture to pan, stirring rapidly and briefly, until heated through
  • Sprinkle with pepper, to taste.
  • Pass extra grated parmesan cheese at the table.


Yet another way to use up all that zucchini, as the Italians do.

Categories: Dinner  Italian  Pasta  Vegetable 

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