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Pasta With Zucchini and Lemon Caper Sauce

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“Once again--leftovers save the day. Leftover spaghetti, and some unused/leftover produce with no other reason to exist but to transcend the skillet.”

Ingredients Nutrition


  1. Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
  2. Heat 1 Tbsp olive oil in skillet and add the zucchini.
  3. Sauté, tossing once or twice, for 2 minutes.
  4. Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
  5. Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
  6. Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
  7. Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
  8. Add the stock or broth, and reduce by 1/2-2/3 again.
  9. Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
  10. Return to heat, add the zucchini back in and cook for 1 minute.
  11. Add pasta just to reheat.
  12. Grind in some more pepper.
  13. Serves 2 for a light lunch.

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