I used to get overwhelmed when summer brought a bounty of zucchini from the garden or market. This zucchini pasta became my quick, creamy, and flavorful go-to dinner—perfect when time is tight but I still want comforting food. This recipe is for a pasta dish with a zucchini sauce; if you’re looking to skip pasta, try my zoodles recipe instead.
Table of Contents
The Two Best Ways to Make Zucchini Pasta
The Quick & Creamy Grated Method
This is my ultimate weeknight hero—fast, simple, and yields a jammy, lightly creamy sauce in under 30 minutes. It uses grated zucchini cooked down with shallots and garlic, creating a luscious sauce that clings beautifully to pasta. This is the method I use in the recipe below, perfect for busy home cooks who want flavor without fuss.
The Authentic Fried ‘Spaghetti alla Nerano’ Method
Inspired by Stanley Tucci’s favorite, this version involves frying zucchini slices until golden and crisp. It delivers a deeper, richer flavor and a delicate texture but takes more time and effort. It’s ideal when you want a restaurant-worthy dish to impress.
Why You’ll Love This Quick Zucchini Pasta
- Ready in under 30 minutes for busy weeknights
- A no-fail method that avoids watery sauce by wringing out zucchini
- Uses just one pan for the sauce, cutting down cleanup
- Packed with fresh, vibrant summer flavor enhanced by fresh herbs and lemon
zucchini pasta
Ingredients
Equipment
Method
- Grate the zucchini and wring out excess moisture using a kitchen towel.
- Heat olive oil in a skillet, add shallot, zucchini, salt, red pepper flakes, and black pepper. Cook until thick and jammy, then stir in garlic.
- Cook pasta in salted boiling water until al dente, then scoop into the zucchini mixture, adding reserved pasta water and cheese to create a creamy sauce.
- Stir in lemon juice and zest, adjust seasoning, and serve topped with herbs, reserved zest, and more cheese.
Notes
Ingredients You’ll Need
This recipe only calls for simple, fresh ingredients that come together beautifully.
Choosing Your Zucchini
Smaller, firmer zucchini work best here because they have fewer seeds, less water, and a more concentrated, sweet flavor that intensifies as they cook. This helps create a thick, jammy sauce instead of watery pasta.
A Note on the Cheese
I use grated pecorino or Parmesan cheese. Pecorino brings a sharper, saltier edge, while Parmesan adds a nuttier, milder flavor. Choose based on your preference or what you have on hand.
Use the exact ingredients list provided:
- 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
How to Make Zucchini Pasta: A Step-by-Step Guide
- Grate the zucchini on the large holes of a box grater. Transfer it to a clean kitchen towel and wring out the excess moisture. This step is key to avoiding a watery sauce.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallot, zucchini, sea salt, red pepper flakes, and several grinds of black pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture becomes thick and jammy—veggies break down and create a concentrated texture. Stir in the grated 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 zucchini, keeping some pasta water aside. Add ½ cup of this reserved water and the cheese to the skillet. Cook, stirring, for 2 to 3 minutes until the sauce lightly coats the pasta, adding more pasta water as needed to reach a creamy consistency.
- Stir in 2 tablespoons lemon juice and lemon zest. Taste and adjust seasoning, adding more lemon juice if desired for brightness.
- Serve topped with fresh basil and/or mint, reserved lemon zest, and extra cheese.
Pro Tips for Perfect Results
- Salt your pasta water like the sea to properly season the noodles.
- Don’t overcrowd the pan when cooking zucchini; it should cook down evenly and become jammy.
- The magic of pasta water: reserve some to create a silky sauce from the starchy liquid—it’s a simple trick for creamy pasta dishes.
Zucchini Pasta Variations
| Variation / Dietary Need | How to Adapt It |
|---|---|
| Make it Vegan / Dairy-Free | Use high-quality olive oil and substitute cheese with vegan Parmesan or nutritional yeast. |
| Make it Gluten-Free | Swap regular spaghetti for gluten-free pasta of your choice. |
| Add Protein (Shrimp) | Sauté ½ lb peeled shrimp with garlic until pink. Remove and stir back in at the end. |
| Add Protein (Chicken) | Stir in 1 cup shredded rotisserie chicken along with the pasta. |
| Make it Spicy | Increase red pepper flakes to ½ teaspoon or more, adjusting for your heat preference. |
What to Serve with Your Pasta
This zucchini pasta pairs beautifully with simple sides like a crisp green salad, crusty garlic bread, or a fresh Caprese salad. These sides add texture and freshness without stealing the spotlight from your creamy zucchini sauce.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of water or broth to loosen the sauce and restore creaminess.
Frequently Asked Questions about Zucchini Pasta
Why is my zucchini pasta sauce watery?
The most common cause is not wringing out enough moisture from the grated zucchini. This step is non-negotiable for a creamy, non-watery sauce.
Can I use a food processor to grate the zucchini?
Yes, using the shredding disk of a food processor is a great time-saver and works well.
Can I freeze zucchini pasta?
Freezing the finished pasta isn’t recommended—it can get mushy. However, you can freeze the zucchini sauce alone for up to 3 months and toss it with freshly cooked pasta when ready.
Can I try the authentic fried method in an air fryer?
Traditional Spaghetti alla Nerano is deep-fried to get that golden texture. You can air fry zucchini coins tossed in olive oil until golden as a lighter shortcut with good results.
Conclusion
This zucchini pasta recipe is perfect for busy home cooks who want a quick, comforting meal with fresh summer flavors. It’s easy, reliable, and packed with bright lemon and herb notes to keep dinner exciting. I can’t wait to hear what you think of this recipe! If you make it, please leave a comment and a rating below. Your feedback helps other readers and makes my day! Don’t forget to follow me on interest for more recipes @aisharecipes
