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    Zucchini Pasta

    July 8, 2025 / By Holly Erickson

    Healthy, fast and easy, this zucchini pasta recipe with lemon, basil, garlic and Parmesan couldn’t be simpler.

    a bowl of zucchini pasta made with Spaghetti noodles coated in a creamy Parmesan zucchini sauce
    Photography by Gayle McLeod

    I’m back at it with the best, simplest zucchini pasta recipe. You folks seem to love the creamy zucchini pasta recipe we shared a few years ago, and this zucchini pasta recipe is similar, but is both more versatile and more basic. 

    a bowl of zucchini pasta made with Spaghetti noodles coated in a creamy Parmesan zucchini sauce

    Made with olive oil, garlic, grated zucchini, basil, lemon and Parmesan, it’s so simple, quick and delicious, my kids gobble it up. With zucchini going wild in the garden, the time for this healthy, easy pasta is now! If you need even more zucchini inspiration, all the TMP zucchini recipes are rounded up here. 

    ingredients laid out for zucchini pasta including spaghetti, zucchini, Parmesan, garlic, lemon zest, butter, and basil

    Ingredients

    See the full recipe card below for the exact measurements.

    • Pasta: I love to make this with long, twirly pastas like spaghetti, linguine and bucatini. 
    • Zucchini : One big zucchini from the garden works well, or a few small ones. 
    • Olive oil: Extra virgin olive oil is my favorite, but regular olive oil would work fine. 
    • Garlic: Fresh cloves, no subs!
    • Lemon: I like to use organic lemons when I’m using the zest. 
    • Basil: This recipe calls for a LOT of basil, because it’s abundant in the summer time and because I love it. If you’re less obsessed with basil, feel free to reduce the amount. 
    • Cheese: Freshly grated Pecorino Romano or Parmesan both work really well. Don’t use pre-grated. 
    spaghetti noodles cooking a pot of salted boiling water
    grated zucchini being strained in cheesecloth to draw out all the moisture before cooking

    How To Make Simple Zucchini Pasta + Tips

    See the full recipe at the bottom of this post for more detail.

    1. Cook pasta. Keep it very al dente, because you’ll simmer it briefly in the zucchini sauce at the end. Also be sure to save some of that salty pasta water. 
    2. Grate the zucchini. This can be done with your box grater, or I like to use the grating attachment on my food processor. 
    3. Squeeze the zucchini! Get all the moisture out of the grated zucchini by mounding it into a tea towel, nut bag or cheesecloth and wringing out the moisture. Zucchini is watery by nature, so this is a key step. 
    4. Sauté the zucchini. 
    5. Finish the zucchini sauce with butter, lemon zest and cheese. Add the pasta and serve immediately. 
    grated zucchini being cooked in a pan with olive oil, garlic, salt, pepper and lemon zest to make zucchini pasta
    grated zucchini being cooked in a pan with butter, olive oil, garlic, salt, pepper and lemon zest to make zucchini pasta

    Optional Variations 

    • Switch up the pasta: I usually use a long, thin pasta like spaghetti or bucatini, but any pasta shape works. Even penne or rigatoni could work fine. 
    • Leave out the cheese and butter to make this recipe vegan! Use a little more olive oil in place of the butter. The dish will be lighter, but still delicious. You may need to add a little more salt.  
    • If you don’t have basil, fresh parsley would work in its place. 
    • If you’re serving this to kids, you may want to leave the black pepper out and just add it to the grown up’s plates after serving. 
    a creamy Parmesan zucchini pasta sauce cooking in a pan
    cooked spaghetti noodles being tossed with a creamy parmesan zucchini sauce in a pan

    Serving Suggestions

    I serve zucchini pasta as a quick, light dinner on summer nights all on its own. But for a bigger or hungrier crowd, you may want to serve it with other summery favorites that celebrate the garden. A few of my favorite dishes to serve with it are: 

    a bowl of zucchini pasta made with Spaghetti noodles coated in a creamy Parmesan zucchini sauce

    More Delicious Ways to Use Up Zucchini 

    From Garden Bounty to Delicious Dinner

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Zucchini Pasta Recipe

    Published July 8, 2025

    By Holly Erickson

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  15 min
    • Calories:  411
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    Description

    Healthy, fast and easy, this zucchini pasta recipe with lemon, basil, garlic and Parmesan couldn’t be simpler.

    Ingredients

    • 12 ounces spaghetti or pasta of your choice
    • 2 cups grated zucchini, (from 1 large zucchini)
    • ¼ cup extra-virgin olive oil
    • 3 garlic cloves, thinly sliced
    • 1 teaspoon kosher salt
    • ¾ teaspoon freshly cracked black pepper, plus more for serving
    • 1 tablespoon lemon zest, plus more for serving
    • 4 tablespoons (½ stick) salted butter, cut into 4 pieces
    • 10 fresh basil leaves, roughly chopped, plus more for serving
    • 1 cup finely grated pecorino Romano or Parmesan, plus more for serving

    Method

    1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 1¼ cup of the liquid, then drain.

      spaghetti noodles cooking a pot of salted boiling water

    2. Place the zucchini on a cheesecloth, tea towel or in a nut bag and wring out as much moisture as possible. 

      grated zucchini being strained in cheesecloth to draw out all the moisture before cooking

    3. Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the garlic and cook, stirring often, until golden, about 2 minutes. Stir in the zucchini, salt, pepper, and lemon zest. Add ½ cup of the reserved pasta water and bring to a simmer. Cook, stirring, for 2 to 3 minutes, or until the zucchini is tender. Add 1 tablespoon of the butter and stir until melted. Repeat with the remaining 3 tablespoons, letting each melt before adding the next. Cook, stirring, until slightly thickened, about 5 minutes. Remove from heat. 

      a creamy Parmesan zucchini pasta sauce cooking in a pan

    4. Add the pasta to the sauce along with the remaining ½ cup reserved cooking liquid, basil, and cheese and stir until the pasta is coated and the cheese is mostly melted. If the sauce is too thick, add more pasta water 1 tablespoon at a time.

      cooked spaghetti noodles being tossed with a creamy parmesan zucchini sauce in a pan

    5. Divide the pasta among 6 bowls and sprinkle with cheese, lemon zest, basil and black pepper to serve. 

      a bowl of zucchini pasta made with Spaghetti noodles coated in a creamy Parmesan zucchini sauce

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 411
    • Protein 12 g
    • Carbohydrates 45 g
    • Total Fat 22 g
    • Dietary Fiber 3 g
    • Cholesterol 32 mg
    • Sodium 1855 mg
    • Total Sugars 3 g

    Zucchini Pasta

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