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You’ll adore all the Italian flavors in this 30-minute Pork Zucchini Skillet Dinner. It’s filling, family-friendly, and easy to make, too!
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I don’t know about your family, but Italian food and pasta rank pretty high on my family’s list of favorite foods. My husband Brian would probably say it is his favorite!
Although we could eat our fair share of spaghetti or lasagna or baked ziti or whatever, sometimes, I like something just a little bit different. This Pork-Zucchini Skillet Dinner is a quick and simple family meal that’s sure to please!
Imagine a pasta dish with bits of crumbled pork and zucchini, and you have this dish, more or less. Believe it or not, it’s surprisingly family-friendly. I’ve seen very few kids turn it down even though there are veggies in it. After all, it’s pasta!
In fact, this is probably my favorite school-time meal. Why? Well, we all know that with the school year comes the need for quick and easy meal ideas for both the kids and grown-ups in your life.
If you’re looking for something a little different that won’t keep you stuck in the kitchen, be sure to give this Pork-Zucchini Skillet Dinner a try! I hope you enjoy it!
Pork Ragu: Ingredients & Substitutions
For this Pork & Zucchini Pasta Ragu recipe, you will need …
Ingredients
- penne – cooked to package directions. No need to do anything fancy!
- olive oil – to cook your pork and onion.
- pork and onion – the first things you’ll cook. Make sure you’ve crumbled the pork and chopped the onion before cooking it! By the way, you can use 1 to 1-1/2 lbs. of boneless pork chops, cut into bite-sized cubes, in place of the ground pork.
- stewed tomatoes and tomato sauce – after cooking your pork and onion, you’ll add these to start getting that Italian flavor going!
- Italian seasoning – if you don’t have this in your pantry already, this is easily found at the grocery store. And if that still doesn’t work, you may be able to make it at home since it’s generally a mixture of rosemary, oregano, thyme, parsley, and a few other common herbs!
- zucchini – cut in half lengthwise and then into 1/4th pieces. This is the last thing you’ll add to the pork ragu.
- parmesan cheese – optional. For serving when it’s all done.
How to make Pork Zucchini Skillet Dinner
First, cook your pasta and pork. Cook your pasta according to the package directions. Meanwhile, in a large skillet, add the oil. Cook and crumble the pork with the onion over medium heat until the pork is no longer pink.
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Second, add your veggies and seasoning. Add the tomatoes, tomato sauce, and Italian seasoning. Bring the mixture to a boil, then reduce the heat. Cover and cook for 7 minutes.
Third, add zucchini. Drain the pasta and add to the skillet. Stir in the zucchini and cook for 3-5 minutes or until the zucchini is tender-crisp.
Finally, enjoy your pork ragu! Serve it immediately with Parmesan cheese, if desired.
Pork Zucchini Pasta Ragu: FAQs
This is a fast recipe of just half an hour. You’ll need 10 minutes of prep time and 20 minutes of cooking time!
This should make enough for six servings.
This pork ragu should be good for 2-3 days in the fridge if you use an airtight container. You can also freeze it for about a month.
Other recipes you may enjoy
Pork Zucchini Skillet Dinner
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Equipment
Ingredients
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 – 1 ½ pounds ground pork
- 1 small onion, chopped
- 1 can stewed tomatoes, 29 oz.
- 1 can tomato sauce, 16 oz.
- 2 teaspoons Italian seasoning
- 2 medium zucchini, cut half lengthwise and then into 1/4-inch slices
- Parmesan cheese, for serving (optional)
Instructions
- Cook the pasta according to the package directions
- Meanwhile, in a large skillet, add the oil. Cook and crumble the pork with the onion over medium heat until the pork is no longer pink.
- Add the tomatoes, tomato sauce, and Italian seasoning. Bring to a boil, and reduce heat. Cover and cook for 7 minutes.
- Drain the pasta and add to the skillet. Stir in the zucchini and cook for 3-5 minutes or until the zucchini is tender-crisp.
- Serve immediately with Parmesan cheese, if desired.
Notes
- 1 to 1-1/2 lbs. of boneless pork chops, cut into bite-sized cubes, can be used in place of the ground pork.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on July 31, 2013. Updated on February 16, 2023.
Made this tonight for dinner and we so enjoyed it. Delivered on ease of prep and taste. I ised larger amybof tomoaro sauce and smaller amount of fire roasted tomatoes.
Will go into roatation. Easily for yhose who cant eat pork use turkey or chicken. Delicious!! Thanks for sharing this recipe