Charred Zucchini over Bruschetta Spaghetti
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Charred Zucchini over Bruschetta Spaghetti

Charred Zucchini over Bruschetta Spaghetti

with Balsamic Drizzle & Parmesan

Zucchini fact: Because this squash is 94% water, you can slice shallow cuts into its surface, salt it to draw out extra moisture, then dry it off with paper towels to improve its texture. High heat plus a short cooking time helps it char without getting too squishy! You’ll take that perfectly charred zucchini (brushed with garlic oil) and nestle it atop creamy Parmesan spaghetti along with a bruschetta-style fresh tomato and parsley sauce. Drizzle it with a tangy-sweet balsamic glaze and sprinkle on the Parmesan and chopped parsley for a trattoria-worthy pasta dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time15 minutes


serving amount

2 unit


3 clove


1 unit


¼ ounce


1 unit

Red Onion

1 unit

Green Bell Pepper

6 ounce


(Contains Wheat)

1 tablespoon

Italian Seasoning

4 tablespoon

Cream Cheese

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

5 teaspoon

Balsamic Glaze

1 teaspoon

Chili Flakes

Not included in your delivery



2 teaspoon

Cooking Oil

4 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories840 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate92 g
Sugar23 g
Dietary Fiber8 g
Protein20 g
Cholesterol75 mg
Sodium260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Small Bowl
Paper Towel
Large Pan
Baking Sheet
Medium Bowl


Start Prep

• Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve zucchini lengthwise. Arrange zucchini halves, cut sides up, on a clean work surface. Make ½-inch-deep cuts on a diagonal into zucchini halves, spacing them ½ inch apart. Repeat with knife angled in opposite direction to form X-shaped cuts. • Generously season cut sides with salt. Set aside until ready to use in Step 4.

Finish Prep

• Meanwhile, peel and mince garlic. Dice tomato into ½-inch pieces. Halve, peel, and thinly slice onion; finely chop a few slices until you have 1 TBSP. Roughly chop parsley. Halve, core, and thinly slice bell pepper into strips.

Cook Pasta & Season Oil

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep empty pot handy for Step 6. • While pasta cooks, in a small bowl, whisk together half the Italian Seasoning (you’ll use the rest later), 1 TBSP olive oil, and 1 tsp garlic (2 TBSP olive oil and 2 tsp garlic for 4). Season lightly with salt and pepper.

Sear & Roast Zucchini

• Pat zucchini dry with paper towels (do not rinse!). Heat a large drizzle of oil in a large pan over medium-high heat. Once oil is hot, carefully add zucchini, cut sides down. Sear, undisturbed, until zucchini is browned and beginning to soften, 5-6 minutes. • Transfer zucchini to a baking sheet, cut sides up. Brush tops of zucchini with garlic oil and tent with foil. • Roast on middle rack until tender, 13-15 minutes.

Make Bruschetta

• While zucchini roasts, in a medium bowl, combine tomato, chopped onion, half the parsley, and a drizzle of olive oil. Season with salt and pepper. Stir to combine.

Make Sauce & Toss Pasta

• Melt 3 TBSP butter (6 TBSP for 4 servings) in pot used for pasta over medium-high heat. Add bell pepper and sliced onion. Cook until bell pepper is lightly browned and onion is slightly softened, 5-7 minutes. • Reduce heat to medium. Add remaining garlic and remaining Italian Seasoning. Stir in cream cheese, half the Parmesan, and ½ cup reserved pasta cooking water (¾ cup for 4) until combined and slightly thickened, 1-2 minutes. • Turn off heat; add drained spaghetti to sauce; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper.

Finish & Serve

• Halve roasted zucchini widthwise. • Divide pasta between plates. Top with zucchini and bruschetta; drizzle with as much balsamic glaze as you like. Sprinkle with remaining Parmesan, remaining parsley, and chili flakes to taste. Serve.

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