Zucchini Pasta Recipe

Alright, so you’ve got a mountain of zucchini in your kitchen. Like, way more than you planned for—maybe it’s from the garden, maybe you got overexcited at the farmers market. Either way, this zucchini pasta is here to save the day.

It’s light, it’s fresh, and honestly? It tastes like summer in a bowl. No heavy cream, no meat, just zucchini doing its thing—cooked down into a silky, almost creamy sauce that clings to every strand of spaghetti. And the best part? It takes about 30 minutes, start to finish. That’s less time than it takes to scroll through your entire feed looking for dinner ideas.

Why This Recipe Works?

Let’s be real—zucchini can be kind of a blank canvas. Sometimes it’s watery, sometimes it’s bland. But when you grate it and sauté it low and slow, something magical happens. It breaks down, gets jammy, almost like a rustic pesto but without the nuts or the blender cleanup.

And because it’s not drowning in oil or butter, it actually lets the other flavors shine—garlic, lemon, a little heat from red pepper flakes, and that sharp bite of Parmesan or pecorino. Oh, and fresh herbs. Don’t skip the herbs. Basil? Mint? Yes, please. They’re not just garnish—they’re the spark that makes the whole dish pop.

One person even tried it with farfalle and said the little bowtie pockets held extra sauce. Smart. Kinda genius, honestly.

Ingredients Needed for the Recipe

• 2 pounds zucchini (about 4 medium ones)—you can swap in some yellow squash if you feel like mixing it up
• 3 tablespoons extra-virgin olive oil (good stuff, not the weird plastic-tasting kind)
• 2 shallots, chopped (or half a small onion if that’s what’s in your fridge)
• 1 teaspoon sea salt (plus more to taste)
• A pinch of red pepper flakes (skip if you’re not into spice, but it adds a nice little kick)
• Freshly ground black pepper (a few good cranks)
• 4 garlic cloves, grated (grated cooks faster and blends in better)
• 12 ounces spaghetti or bucatini (long pasta works best—lets the sauce wrap around it)
• ⅓ cup grated pecorino or Parmesan (plus extra for serving—don’t be shy)
• 2 to 3 tablespoons fresh lemon juice (start with 2, add more if you want that tang)
• Zest of 1 lemon (save a little for sprinkling on top at the end)
• 1 cup fresh basil and/or mint leaves (torn, not chopped—keeps the flavor brighter)

How to make Zucchini Pasta Recipe?

Grate and dry the zucchini

Grab a box grater and shred those zukes on the big holes. Toss the shreds into a clean kitchen towel or a few layers of paper towels and squeeze—hard. You’d be surprised how much water comes out. Removing that excess moisture means the zucchini cooks down faster and doesn’t steam in the pan. Nobody wants a soggy sauce.

Sauté the base

Heat the olive oil in a big skillet or Dutch oven over medium heat. Toss in the shallots, zucchini, salt, red pepper flakes, and a few grinds of pepper. Let it cook, stirring every now and then, for 15 to 20 minutes. Seriously—don’t rush this part. You want it thick, jammy, almost like a relish. When it gets there, stir in the garlic and let it go for another minute. Smell that? That’s dinner calling.

Cook the pasta

While the zucchini is doing its thing, bring a big pot of salted water to a boil. Cook the pasta until it’s al dente—just shy of done. Don’t drain it. Instead, use tongs or a spider strainer to scoop it right into the skillet with the zucchini. Save at least a cup of that starchy pasta water—it’s liquid gold for making the sauce creamy.

Bring it all together

Add about ½ cup of the reserved pasta water and the cheese to the skillet. Toss everything together and let it cook for 2–3 minutes. The cheese will melt, the starch will thicken, and the sauce will start to cling. Add more pasta water if it feels too tight. You’re going for silky, not dry.

Finish and serve

Stir in the lemon juice and most of the zest. Taste it. Need more salt? More lemon? Go for it. Then pile on the fresh herbs, a little extra cheese, and that reserved lemon zest. Boom. Done.

Make-Ahead and Storage Tips

Yeah, you can totally make the zucchini mixture ahead of time. Like, cook it up in the morning or the night before, let it cool, and stash it in the fridge. When you’re ready to eat, just reheat it, cook the pasta, and finish it off. Saves time and still tastes fresh.

Leftovers? They’ll keep in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water or broth to loosen it up. Microwaving works too, but the texture’s better on the stovetop.

And pro tip: if you’re dairy-free, skip the cheese in the sauce and add salty capers or nutritional yeast instead. One person even said they topped it with ricotta at the end—sounds creamy, dreamy, and smart for cleanup.

Tips

• If you’re worried about sticking (especially in a Dutch oven), keep an eye on the heat. Medium is good, but if your pan runs hot, go lower. And don’t be afraid to add a splash of oil or water if things start to dry out.
• No pecorino? Parmesan works just fine. Or skip it altogether and go vegan with a sprinkle of nutritional yeast or capers for that umami punch.
• Love texture? Try adding toasted pine nuts or walnuts on top. Or even breadcrumbs for a little crunch.
• Not a fan of shallots? Onion works. Leeks? Sure. Garlic lover? Toss in an extra clove. Make it yours.
• And seriously—don’t skip the lemon zest. It’s not the same without that bright, floral hit at the end.

What to Serve With It

This pasta stands fine on its own, but if you want to turn it into a full meal, grab a hunk of focaccia or garlic bread. Dip it, tear it, go wild.

A simple green salad with a lemony vinaigrette? Perfect. Caprese salad? Even better. Or just eat it straight out of the pan—no judgment here.

Oh, and if you’ve got extra zucchini after this? Try fritters, roasted zucchini, or stuffed boats. Or just keep making this pasta. It’s that good.

Print Recipe

Zucchini Pasta Recipe

Author: Elly Cooking Method: Sautéing Cuisine: American, Italian Courses: Main Course Recipe Keys: H healthy pasta recipe S summer dinner V vegetarian main dish Z zucchini pasta

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 7 Calories: 420

Best Season: Summer

Description

This zucchini pasta recipe is a bright, fresh summer meal that comes together in just 30 minutes! Sautéed grated zucchini cooks down into a silky, lightly creamy sauce that clings perfectly to spaghetti or bucatini. Packed with garlic, lemon, fresh herbs, and Parmesan, it's a vibrant, healthy, and satisfying dish that makes the most of peak-season zucchini. Perfect for weeknights and warm evenings, this pasta is so delicious even kids love it!

Ingredients

Servings

• 2 pounds zucchini (about 4 medium, or a mix with yellow squash)
• 3 tablespoons extra-virgin olive oil
• 2 shallots (chopped, about ⅔ cup)
• 1 teaspoon sea salt (plus more to taste)
• Pinch red pepper flakes (adjust to spice preference)
• freshly ground black pepper (to taste)
• 4 garlic cloves (grated or finely minced)
• 12 ounces spaghetti or bucatini
• ⅓ cup grated pecorino or Parmesan cheese (plus extra for serving)
• 2 to 3 tablespoons fresh lemon juice (about 1 lemon)
• zest of 1 lemon (reserve some for garnish)
• 1 cup fresh basil and/or mint leaves (torn or chopped)

Instructions

1. Grate & Drain Zucchini

   Grate the zucchini using the large holes of a box grater. Transfer to a clean kitchen towel and wring out excess moisture to prevent a watery sauce.
   Mark as complete

2. Sauté Aromatics & Zucchini

   Heat olive oil in a large skillet or Dutch oven over medium heat. Add shallots, zucchini, salt, red pepper flakes, and black pepper. Cook for 15–20 minutes, stirring occasionally, until thick and jammy. Stir in the garlic during the last minute.
   Avoid overcrowding; cook in batches if needed.
   Mark as complete

3. Cook the Pasta

   While zucchini cooks, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve at least 1 cup of pasta water before draining.
   Mark as complete

4. Combine Pasta & Sauce

   Using tongs, transfer the cooked pasta directly from the pot into the skillet with the zucchini. Add ½ cup of reserved pasta water and the grated cheese. Toss and cook for 2–3 minutes, adding more pasta water as needed, until a creamy sauce forms and coats the pasta.
   The starch in the pasta water helps emulsify the sauce.
   Mark as complete

5. Finish & Season

   Stir in 2 tablespoons of lemon juice and the lemon zest. Taste and adjust seasoning—add more lemon, salt, pepper, or cheese as desired.
   Mark as complete

6. Serve

   Divide among plates. Top generously with fresh basil or mint, a sprinkle of reserved lemon zest, and additional grated cheese. Serve immediately.
   For vegan option: omit cheese or use nutritional yeast.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 serving (about 1.5 cups)

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 20gg31%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 15mgmg5%

Sodium 580mgmg25%

Potassium 520mgmg15%

Total Carbohydrate 52gg18%

Dietary Fiber 5gg20%

Sugars 7gg

Protein 12gg24%

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Calcium 18% mg

Iron 15% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use yellow squash too: Swap or mix in yellow squash for color and variety.
• Vegan option: Skip the cheese or use 2–3 tablespoons of nutritional yeast for a cheesy, umami flavor.
• Boost protein: Add white beans, chickpeas, or grilled chicken for a heartier meal.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth to revive the sauce.
• No box grater? Use a food processor with a shredding disc for faster prep.

Keywords: zucchini pasta, summer pasta, easy pasta recipe, vegetarian dinner, lemon pasta, healthy pasta, 30-minute meal, zucchini recipes, sautéed zucchini pasta, fresh pasta dish