This zucchini pasta recipe is a fresh summer meal that you can make in 30 minutes! Sautéed grated zucchini creates the lightly creamy, flavorful sauce.
This zucchini pasta recipe is the best way to use up an abundance of summer zucchini. Sorry, zucchini muffins and zucchini bread—this pasta calls for so much zucchini that no other recipe can compete.
It’s exactly the sort of bright, fresh dish I crave in the summertime (and big win: our 3-year-old loves it too!). To make it, I grate the zucchini. Then, I sauté it until it cooks down into a light, silky sauce for the pasta, with garlic, lemon, and Parmesan cheese for depth of flavor. Just before serving, I garnish it with lots of fresh basil and/or mint. If you ask me, a summer pasta like this one is always better with fresh herbs on top. ?
This zucchini pasta is ready in just 30 minutes. Quick, easy, and delicious, it’s the perfect dinner for a lazy summer night.
How to Make This Zucchini Pasta
The recipe starts with simple, fresh ingredients:
The Ingredients
- Zucchini, of course! You’ll need 2 pounds, about 4 medium zucchini. A mix of zucchini and yellow summer squash would work nicely too.
- Spaghetti or bucatini – I like this zucchini sauce best with long pasta shapes. Spaghetti and bucatini are both excellent picks!
- Extra-virgin olive oil – For sautéing the zucchini. It helps the squash cook down into a rich, flavorful sauce.
- Shallots and garlic – They add savory depth of flavor.
- Crushed red pepper flakes – For heat. Feel free to skip them if you’re sensitive to spice.
- Pecorino or Parmesan cheese – It adds richness and umami flavor. I personally recommend the pecorino (I love its funk here!). But if you keep Parmesan on hand, you can use it instead. It’s great in this recipe too.
- Lemon juice and zest – For bright, tangy flavor.
- Fresh basil and/or mint – These fragrant herbs make this pasta taste fresh and summery. Use both, or choose your favorite.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
The Method
I have to credit Smitten Kitchen as my inspiration for this zucchini pasta recipe. I saw Deb use sautéed grated zucchini to create a pasta sauce a few years ago. I’ve wanted to develop my own twist on it ever since.
I’m so glad I finally did, because this zucchini pasta sauce is seriously delicious! Here’s how I make it:
- Start by grating the zucchini. I do this on the large holes of a box grater, but you could use a food processor if you prefer. Transfer the grated zucchini to a clean kitchen towel or paper towel, and wring out the excess moisture.
- Then, sauté the zucchini with the shallots and red pepper flakes for 15 to 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to the package’s instructions. Instead of draining the pasta, scoop it directly into the skillet with the zucchini. Toss to combine the zucchini with the pasta.
- Make a lightly creamy sauce by adding reserved pasta water and the cheese to the skillet. Cook, tossing, for 2 to 3 minutes, or until the pasta is well coated.
- Finally, season to taste. Add the lemon juice and zest and more salt, pepper, and cheese, as desired.
Serve with fresh basil leaves, mint, more lemon zest, and more cheese on top!
Find the complete recipe with measurements below.
What to Serve with Zucchini Pasta
This zucchini pasta recipe is a lovely summer dinner. Enjoy it alongside focaccia or garlic bread, or pair it with a salad. Any of these recipes would be great:
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop. If needed, add a splash of water to loosen the sauce.
More Favorite Zucchini Recipes
Got more zucchini to use up? Try one of these easy zucchini recipes next:
Zucchini Pasta
Ingredients
- 2 pounds zucchini, about 4 medium
- 3 tablespoons extra-virgin olive oil
- 2 shallots, chopped (⅔ cup)
- 1 teaspoon sea salt
- Pinch red pepper flakes
- Freshly ground black pepper
- 4 garlic cloves, grated
- 12 ounces spaghetti or bucatini pasta
- ⅓ cup grated pecorino or Parmesan cheese, plus more for serving
- 2 to 3 tablespoons fresh lemon juice
- Zest of 1 lemon, reserve some for garnish
- 1 cup fresh basil and/or mint leaves
Instructions
- Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.
- Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
- Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add ½ cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.
- Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.
- Serve topped with the herbs, the reserved lemon zest, and more cheese.
This was easy and sooo delicious
This was easy and sooo delicious. Thanks.
I used everything that I grew.
So glad you loved it!
Made zuccini sauce a written but only had rigatoni pasta, it was so good!
I cannot eat dairy due to intolerance. What do you substitute for the pecorino?
My younger daughter will have fun and also learn the alphabet. Thank you for sharing!