Zucchini Pasta Recipe (Easy)
Updated May 14, 2025, Published Aug 18, 2021
This post may contain affiliate links. Please read our disclosure policy.
This quick, light, and tasty shredded zucchini pasta recipe requires few ingredients and is packed with fresh herby flavors. This simple pasta recipe with zucchini is one that everyone will love and is ready in under 30 minutes!
Serve with homemade ciabatta bread and grilled chicken thighs for a complete meal. Don’t forget dessert- Creamy Frozen Lemon Bars.
Why you’ll love this family favorite!
Zucchini is overflowing this time of year, and this easy, no-fuss recipe is the perfect way to use it up. I absolutely love zucchini—it’s one of those veggies I could eat every day. Just add plenty of Parmigiano and you’ve got a dish that’s simple, satisfying, and kid-approved.
I’m actually in Italy right now writing this recipe, fresh from a morning stop at our family’s longtime produce stand. Vincenzo, our beloved produce man, greeted us with a smile and handed over zucchini picked just hours ago—summer cooking doesn’t get better than this!
If you love zucchini, you must try Zucchini Fritters, Fried Zucchini Pasta Spaghetti alla Nerano (Stanley Tucci’s favorite), and Sauteed Italian Zucchini!
Made With AmorE,
Table of Contents
Simple Ingredients
- Zucchini – Mild, tender summer squash that soaks up flavor beautifully when sautéed or roasted.
- Garlic – Adds a savory, aromatic depth that pairs perfectly with zucchini.
- Onion – Brings sweetness and body to the dish when cooked down.
- Fresh Basil Leaves – Fresh and fragrant with a classic Italian flavor.
- Fresh Mint Leaves – A bright, unexpected twist that lifts the whole dish.
- Extra Virgin Olive Oil – Rich, peppery, and essential for bringing everything together.
- Fusilli Pasta – Twisted shape holds onto the sauce and bits of veggies in every bite.
- Parmigiano Cheese – Salty, nutty, and deeply savory—perfect finishing touch.
Substitutions and Variations
- Zucchini → Use yellow squash or a mix for a pop of color. You’ll love my Oven Roasted Zucchini and Yellow Squash.
- Fusilli → Swap with rigatoni, orecchiette, or a long pasta of your choice (such as spaghetti or bucatini)—anything that holds sauce well.
- Parmigiano → Pecorino Romano adds a bolder, saltier punch.
- Basil & Mint → If you don’t have both, stick with basil alone or try flat-leaf parsley for a mellow herb note.
- Stir in a dollop of ricotta or burrata for creamy texture. Add homemade pistachio pesto!
- Grate in a bit of lemon zest and lemon juice for brightness that pairs beautifully with mint and basil.
- Toss in chopped cherry tomatoes for color and light acidity. Try my tomato basil pasta recipe.
How to Make Zucchini Pasta
Trust me—this isn’t your average zucchini pasta. It’s creamy, cheesy, and bursting with fresh summer flavor from tender shredded zucchini and golden sautéed garlic. Pair with your favorite protein for a complete meal.
#1: Shred the zucchini: Use a box grater for uniform pieces.
#2: Salt and Drain: Lightly salt and let sit to remove excess juices.
#3: In a large skillet on medium heat, fry the zucchini with garlic, onions, and garlic.
#4: Add the fresh basil and mint when the zucchini is almost done cooking and golden brown.
#5: In a large pot of salted water, cook the pasta al dente, then finish cooking it in the sauce. Reserve a little pasta water, if needed, to create a thicker sauce.
#6: Add loads of freshly grated Parmigiano-Reggiano cheese (parmesan cheese)- off the heat- and stir to combine.
My Pro Tip
Recipe Tips
- Salt the pasta water well – Like the sea! It’s your first chance to season the dish.
- Use small, firm zucchini – They’re more tender and flavorful than oversized ones.
- Sauté zucchini until golden – Let it get a bit caramelized for extra depth. Don’t overcrowd the pan.
- Reserve pasta water – Add a splash to loosen the sauce and help it cling to the pasta.
- Layer herbs at the end – Stir in basil and mint off the heat to keep their flavors fresh and vibrant.
- Finish with a Parmigiano shower – Don’t skimp. It adds a salty, umami flavor that ties everything together.
FAQ’s
Yes, you can use frozen zucchini, but it’s essential to thaw and drain it thoroughly to remove excess moisture. After thawing, press the zucchini between paper towels to absorb any remaining water. Keep in mind that frozen zucchini may have a softer texture compared to fresh, but it will still blend well into the sauce.
Storage and Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm over low heat on the stovetop, adding a splash of milk or water to loosen the sauce.
What To Serve With Zucchini Pasta
This recipe pairs well with Stuffed Chicken Thighs (Involtini di Pollo), Redrock Grilled Shrimp, or Breaded Chicken Breast Pan Fried. More recipes to try:
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Zucchini Pasta Recipe
Ingredients
- 4 medium zucchini, shredded
- 2 –3 cloves garlic, finely chopped
- ½ yellow onion, diced
- ½ cup fresh basil, torn by hand
- 1 tablespoon fresh mint, torn by hand (optional)
- 3 tablespoons extra virgin olive oil
- 1 pound fusilli pasta, or pasta of choice
- 1½ cups freshly grated Parmigiano cheese, plus more for topping
- Salt, for pasta water and seasoning
- Black pepper, to taste
- Red pepper flakes, to taste (optional)
Instructions
- Prep zucchini: Shred zucchini using a box grater. Place in a clean kitchen towel, paper towel, or cheesecloth and squeeze out as much excess moisture as possible. This helps avoid a watery sauce.
- Sauté aromatics: In a large sauté pan, heat olive oil over medium-high heat. Add onion, garlic, and squeezed zucchini. Cook for 10–15 minutes, stirring occasionally, until softened and lightly golden.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
- Finish sauce: Turn off the heat on the zucchini mixture. Season with salt and pepper. Stir in torn basil and mint.
- Combine pasta and sauce: Add cooked pasta to the pan along with reserved pasta water. Toss well to combine and create a light sauce (be patient about 5 minutes for the sauce to form with the pasta water).
- Add cheese: Sprinkle in half of the Parmigiano and toss again until melted and creamy.
- Serve: Plate and top with extra Parmigiano. Garnish with basil and red pepper flakes (if using). Serve hot. Delicious as leftovers!
Notes
- Salt the pasta water well – Like the sea! It’s your first chance to season the dish.
- Use small, firm zucchini – They’re more tender and flavorful than oversized ones.
- Sauté zucchini until golden – Let it get a bit caramelized for extra depth. Don’t overcrowd the pan.
- Reserve pasta water – Add a splash to loosen the sauce and help it cling to the pasta.
- Layer herbs at the end – Stir in basil and mint off the heat to keep their flavors fresh and vibrant.
- Finish with a Parmigiano shower – Don’t skimp. It adds salty umami that ties everything together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy, quick and delicious. I added frozen peas and some pine nuts that needed to be used up. Will make again
Happy you loved it!
Really nice recipe, very quick and easy. I added the juice and zest of half a lemon to the cooked zucchini and threw in some fresh garden peas at the same time. A lovely summer pasta dish, thank you.
happy you loved it!
Best Zucchini pasta recipe!
Great way to use all the fresh zucchini from the garden. Such an easy weeknight meal and makes great leftovers.
I love it for lunch the next day as well!