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Simplest Zucchini Parmesan Pasta. Garden fresh summer zucchini cooked down and mashed into a buttery, peppery parmesan pasta sauce – without using any cream. This quick pasta takes just minutes to make and uses the simplest of summertime ingredients, most of which you may have in your pantry right now! This dish isn’t super fancy, but it’s totally delicious.
I’m all about quick cooking, minimal ingredients, and little-effort recipes right now. It’s probably why I haven’t wanted to make a layer cake in months. Like most of you, I’m looking for fast and delicious recipes. Especially when it comes to summer dinners.
For us, summer dinners are always enjoyed on the later side. With the sun staying up until 9 pm, we never end up sitting down for dinner before 8 pm. For this reason alone, quick and simple dinner recipes are best – we’re tired and hungry!
That’s when I fall back on recipes just like today’s Zucchini Parmesan Pasta. A simple pasta that highlights two of my favorite summer foods, zucchini (or yellow summer squash) and fresh garden-grown basil.
I’ve been making this simple zucchini pasta for years, we just love it! Originally, I made this because I had an abundance of zucchini and fresh basil that needed to be used up!
With everyone’s gardens starting to flourish, I knew we needed to make my favorite pasta! I know you all will really love this one!
Here are the details
Step 1: Start cooking the pasta
You can use any cut of pasta you love, long or short. I think a thick-cut rigatoni noodle works very nicely! Spaghetti or fettuccini would be nice too.
Just before you drain the pasta, reserve a little over a cup of the pasta cooking water. You’ll need the pasta water to help create the yummy sauce.
Step 2: cook the squash
While the pasta is cooking, start the zucchini. You can also use yellow squash or a mix of the two. The secret is to cook the zucchini until it’s deep golden and caramelized. Once it hits this stage, it can be easily broken down and mashed. Cooking the zucchini this way allows for the flavors to really come out, it becomes sweet and buttery. It’s honestly just magical.
I find the zucchini is easiest to break down if you shred the zucchini first and then add it to the pan. Just like you would shred cheese.
I decided to leave the zucchini on the chunkier side, but if you prefer a smooth pasta sauce, you could puree the zucchini in the food processor. This is an extra step and an extra dish to wash though.
Chunky or smooth, it’s going to be good.
Step 3: finish the sauce
Once the zucchini is cooked, add the reserved pasta water, the cheeses – parmesan and pecorino, and butter to the pasta. Toss until you have a nice cheesy sauce.
Finish this pasta with fresh basil and lots of freshly cracked parmesan. Enjoy this warm, while the sauce is hot and creamy.
This is one of those recipes that can easily become a staple because it’s truly so easy, simple, and delicious. And if you happen to be growing zucchini this summer, I foresee this becoming a staple in your kitchen too!
Looking for other simple pasta dinners? Here are a few of my go-to’s.
One Pot Lemon Butter Ricotta and Zucchini Pasta
Pesto Cheese Zucchini Ravioli with Burst Tomatoes
Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs
Cherry Tomato Pasta Alla Vodka
Lastly, if you make, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simplest Zucchini Parmesan Pasta
Servings: 6
Calories Per Serving: 487 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound pasta, any cut works
- 2 tablespoons extra virgin olive oil
- 3-4 medium zucchini/yellow summer squash, shredded or chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme
- chili flakes
- kosher salt and black pepper
- 2 tablespoons salted butter
- 1 cup grated parmesan
- 1/2 cup grated pecorino or manchego cheese
- 1 cup fresh basil, chopped
Instructions
- 1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, thyme, chili flakes, salt, and pepper. Cook until the zucchini is golden, 5 minutes. Mix in the butter. Using the back of your spoon or a potato masher, mash down the zucchini until it becomes a chunky sauce. 3. Add 1 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, parmesan, and pecorino, and toss until melted. Add more pasta water if need to thin the sauce. Remove from the heat, toss in the basil.4. Serve topped with fresh basil and pepper. Enjoy!
Notes
*If a smooth sauce is desired, transfer the zucchini to a food processor before adding the pasta and puree until smooth.
Just as the name suggests, truly simple and oh so tasty!
Hi Rebecca,
Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it:) xT
Smitten Kitchen much? Attribute your recipes!!!
Garden zucchini is popping and so we are always looking for new ways to use itS This was really, really good! Lots of great flavor. We added chicken. Also a super quick meal.
Hey Kristin,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
So simple and so delicious! I added sausage i had to use up and it was a great addition! Looking forward to making this often with all the zucchini from the garden! Thanks for sharing your creativity with us!
Hi Mary,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) xx
I went a little off the rails and threw in a little bit of chicken bullion when I was cooking up my garlic and thyme in butter before the squash. Once I added a little more butter and cheese honestly, it just smelled so good I straight up forgot the basil. I threw in a small squeeze of lemon right before I tossed it with the spaghetti and honestly this is so delicious.
Hi Jennifer,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your feedback!🌼🥑 xx
I highly recommend blending the sauce before adding it to the pasta. I ate a bowl before mixing everything together and wasn’t impressed… I don’t think my zucchini and squash were broken down enough. Blending made it so much better!
Hi Judy,
Thanks for making this recipe and sharing your feedback, glad to hear the blending helped! xx
This was simple and tasty! My gas stove broke, but I was able to make this recipe perfectly with my instantpot. I made the pasta first by manually setting timer to 0, then releasing pressure after 3 minutes of natural release. Then I took out the pasta and followed the recipe to make the sauce using saute mode.
Hey Christiana,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was a hit! Have a great weekend😎
So good! We added some chicken sausage for extra protein, and it was a great addition!
Hi Catherine,
Happy Friday!!🍉🥭 I love to hear that this recipe was a winner, thanks for making it and sharing your comment! xT
Five stars!!
Thanks again Colleen:)
Wow! This was so easy to make and so yummy! Perfect for a hot summer day. It’s husband approved, so definitely will be making it again.
Hey Colleen,
Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) xT
Wow! This was as you described, magical! I loved it so much! Delicious leftover too. Thank you!
Hi Bryanna,
Happy Wednesday!!🍊🍋 I appreciate you trying this recipe and your feedback, so glad to hear that it turned out well for you! xx
Made this tonight for a large group on vacation with half the crowd being vegetarians. Everyone loved it! There were no leftovers 😉
Hi there,
Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx
This was such a quick and yummy summer dinner!
Thanks so much Leslie! I love to hear that this dish turned out well for you and thanks for trying it out! xT
Is it best to eat hot? I’m considering making it for thee 4th..
Hi Jenny,
Yes, this is best served warm:) I hope you love this recipe, please let me know if you give it a try! xx
Delicious! I put it in the blender before adding the cheese (my husband wanted a thicker, smoother sauce). He had seconds! He said that adding bacon would be great. I used green zucchini and yellow squash (from our garden), with thyme and basil from our garden. I added cherry tomatoes (from our garden) which I had roasted with garlic and olive oil. This will be a repeat this summer for sure.
Hey Arna,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx