Zucchini Pasta Recipe (Easy)
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This quick, light, and tasty shredded Zucchini Pasta Recipe (Easy) 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 Sage Garlic Grilled Chicken for a complete meal. Don’t forget dessert! Pair with my Creamy Frozen Lemon Bars.
Quick Look: Zucchini Pasta Recipe (Easy)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 8 people
- Dietary Info: Vegetarian, can be made gluten-free
- Method: Sauté shredded zucchini + cook pasta + emulsify cheese with pasta water + toss everything together over low heat
- Technique: Salt and drain zucchini to remove excess moisture, sauté until tender, then combine with hot pasta and cheese
- Flavor & Texture: Creamy, cheesy, savory, and lightly sweet from the zucchini
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,
“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.”
– Sophie
Table of Contents
Simple Ingredients
A handful of fresh, simple ingredients come together to create a creamy pasta.
- Zucchini – Mild, tender summer squash that soaks up flavor beautifully when sautéed or roasted.
- Garlic & Onion – A savory-sweet base that builds depth and richness in the dish
- Fresh Basil, Mint & Parmigiano Cheese – A combined finishing layer of brightness, freshness, and salty, nutty flavor that ties everything together
- 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.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Zucchini Substitute: Yellow squash works just as well, or use a mix of both for extra color and variety. You’ll love my Oven Roasted Zucchini and Yellow Squash
- Herb Swap: If you don’t have both basil and mint, basil alone works beautifully, or try flat-leaf parsley for a more subtle herbal note.
- Make It Creamy: For extra richness, stir in ricotta or add torn burrata right before serving. A spoonful of homemade Pistachio Pesto also adds incredible flavor.
- Add Brightness: Cherry tomatoes bring a pop of color and a light, juicy acidity that balances the pasta perfectly. Try my Tomato Basil Pasta for another fresh variation.
How to Make Zucchini Pasta Recipe
This pasta is creamy, cheesy, and bursting with fresh summer flavor. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Shred the zucchini. Use a box grater for uniform pieces.
- Lightly salt and let sit to remove excess juices.
- In a large skillet on medium heat, fry the zucchini with garlic, onions, and garlic.
- Add the fresh basil and mint when the zucchini is almost done cooking and golden brown.
- 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.
- Add loads of freshly grated Parmigiano-Reggiano cheese (parmesan cheese), off the heat, and stir to combine.
Zucchini Pasta FAQs
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.
No, the skin is tender and adds color, texture, and nutrients to the dish.
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Warm over low heat on the stovetop, adding a splash of milk or water to loosen the sauce.
Serving Suggestions
I love serving this shredded zucchini and cheese pasta as a cozy, satisfying side alongside Stuffed Chicken Thighs (Involtini di Pollo), Redrock Grilled Shrimp, or Breaded Chicken Breast. It’s the kind of simple, comforting pasta that rounds out any Italian-inspired meal beautifully, especially when paired with a fresh salad dressed with my Parmesan Vinaigrette.
My Pro Tips
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.
More Zucchini Recipes
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of our new favorites!!!!
Love when you find a favorite! Try my zucchini fritters next!
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!