Boil the spaghetti in a pot and drain. In a pan, sauté the finely chopped onion with 3 tablespoons of vegetable oil. Add the peeled, washed, and diced zucchini and stir. Add 1 crushed garlic clove, 1 teaspoon of salt, and 1 teaspoon of black pepper. Sauté for another five minutes, then add half a package of heavy cream, stir, and remove from heat. Transfer the drained pasta to a serving plate and pour the prepared zucchini sauté over it. Finely chop a handful of dill and mix it in.

About This Recipe

Zucchini is an annual plant whose fruit is consumed as a vegetable, cultivated anew each year. Discovered thousands of years ago, it is now enjoyed in countless varieties and is a vegetable rich in alpha-carotene and beta-carotene.

Looking at its varieties, the white-fleshed type is called Sakız Kabağı (Chios Zucchini). The dark-skinned variety is known as Girit Kabağı (Cretan Zucchini), and can grow up to 20–30 cm in length. Another white squash, also of the Sakız type, is the Asma Kabağı (Vine Squash), used in cooking, measuring 6–8 cm in diameter and 70–80 cm in length. The large, firm, and thick-skinned variety is called Helvacı Kabağı (Halva Squash), which is resistant to harsh winter conditions and is used in making desserts. The quite large and hard-shelled squash is known as Kestane Kabağı (Chestnut Squash); its skin softens when cooked and peels off like a thin film. It can be used in both savory dishes and desserts. Another variety of the chestnut squash is the beloved Bal Kabağı (Butternut Squash), with some specimens weighing as much as 40–50 kilos. It is typically used in desserts — speaking of which, wouldn't a Zucchini Dessert be wonderful? But let's get back to our recipe :) Finally, among squash varieties, we have Su Kabağı (Bottle Gourd). This variety has a hard, fibrous skin, and its hollowed-out interior is used as a container.

Today we've prepared a wonderful Zucchini Pasta recipe for you. Enjoy!