Name: Bucatini with Charred Zucchini, Mint, and Lemon
Total time: 35 min
Yield: Serves 4 to 6
Ingredients: 1½ pounds zucchini, sliced into ½-inch-thick rounds; 1 teaspoon table salt, divided, plus salt for cooking pasta; 2 tablespoons unsalted butter, divided; ¼ cup extra-virgin olive oil, plus extra for drizzling; 3 garlic cloves, sliced thin; 1 tablespoon coriander seeds, cracked; ½ teaspoon red pepper flakes; 1 pound bucatini; ¼ cup grated Parmesan cheese, plus extra for serving; 1 cup torn fresh mint leaves; 3 tablespoons capers, rinsed; 2 teaspoons grated lemon zest plus 3 tablespoons juice; 4 ounces (½ cup) whole-milk ricotta cheese, room temperature (optional); 3 tablespoons toasted pine nuts

Bucatini with Charred Zucchini, Mint, and Lemon

By Joe Gitter

Published on July 28, 2026

Time

35 minutes

Yield

Serves 4 to 6

Bucatini with Charred Zucchini, Mint, and Lemon

Ingredients

1½ pounds zucchini, sliced into ½-inch-thick rounds1 teaspoon table salt, divided, plus salt for cooking pasta2 tablespoons unsalted butter, divided¼ cup extra-virgin olive oil, plus extra for drizzling3 garlic cloves, sliced thin1 tablespoon coriander seeds, cracked½ teaspoon red pepper flakes 1 pound bucatini ¼ cup grated Parmesan cheese, plus extra for serving1 cup torn fresh mint leaves 3 tablespoons capers, rinsed2 teaspoons grated lemon zest plus 3 tablespoons juice4 ounces (½ cup) whole-milk ricotta cheese, room temperature (optional)3 tablespoons toasted pine nuts

Before You Begin

Look for zucchini that are 2 inches in diameter or smaller for the best flavor. If using larger zucchini, halve them lengthwise before slicing; you may need to brown the zucchini in three batches, using an additional tablespoon of butter. To crack coriander seeds, place them on a cutting board and use the back of a heavy saucepan and a rocking motion.

Substitutions: Bucatini, with its hollow center, is great for absorbing the sauce, but other strand pastas like spaghetti and linguine also work. Swap in summer squash for some or all of the zucchini. Add fresh basil in combination with the mint. Use chopped toasted walnuts, almonds, or pistachios instead of pine nuts.

Instructions

Bring 4 quarts water to boil in large pot. While water comes to boil, sprinkle 1½ pounds zucchini, sliced into ½-inch-thick rounds, with ¼ teaspoon salt. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Arrange half of zucchini in skillet in single layer and cook until well browned on both sides, 3 to 5 minutes per side; transfer to paper towel–lined plate. Repeat with remaining 1 tablespoon butter and remaining zucchini; transfer to plate.

Off heat, add ¼ cup extra-virgin olive oil, 3 thinly sliced garlic cloves, and 1 tablespoon cracked coriander seeds to now-empty skillet and cook, using residual heat, until fragrant and just beginning to brown, about 2 minutes. Stir in ½ teaspoon red pepper flakes.

Meanwhile, add 1 pound bucatini and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return to pot. Add 1 cup reserved cooking water, oil mixture, ¼ cup grated Parmesan, and remaining ¾ teaspoon salt and stir constantly until most of water has been absorbed but still pools slightly in bottom of pot. Gently stir in zucchini, 1 cup torn fresh mint leaves, 3 tablespoons rinsed capers, and 2 teaspoons grated lemon zest and 3 tablespoons juice. Adjust consistency with remaining reserved cooking water as needed.

Dollop individual portions with 4 ounces whole-milk ricotta cheese, if using. Sprinkle with 3 tablespoons toasted pine nuts and extra Parmesan and drizzle with extra oil before serving.