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!
Table of contents
Pork Zucchini Pasta Ragu
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 & Equipment
For this Pork & Zucchini Pasta Ragu recipe, you’ll need …
- 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.
- large skillet – one thing I love about this recipe, y’all? You only need ONE skillet to make it, and that’s it. No extra clean-up!
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.
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
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 to 1-1/2 pounds ground pork
- 1 small onion, chopped
- 1 can (29 oz.) stewed tomatoes
- 1 can (16 oz.) tomato sauce
- 2 teaspoons Italian seasoning
- 2 medium zucchini, cut half lengthwise and then into 1/4-inch slices
- Parmesan cheese, for serving (optional)
- 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.
- 1 to 1-1/2 lbs. of boneless pork chops, cut into bite-sized cubes, can be used in place of the ground pork.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 622Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 143mgSodium: 226mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 45g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on July 31, 2013. Updated on February 16, 2023.