Food & Cooking Recipes Ingredients Pasta and Grains One-Pot Penne with Zucchini and Parmesan By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 22, 2017 Print Share Share Tweet Pin Email This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini. Ingredients 2 medium zucchini Coarse salt and freshly ground pepper 8 ounces penne pasta 3 tablespoons extra-virgin olive oil ⅓ cup grated Parmesan ½ teaspoon minced garlic ¼ teaspoon red-pepper flakes Directions Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese. Aaron Dyer Print