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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.
Absolutely delicious and as quick & easy as you said it would be. I will be making it again. Thank you.
Thank you so much Kasey!! I am really happy to hear that! xTieghan
I made this and it was delicious but my ratio of zucchini to pasta was a bit light. I wonder if you’d consider giving weights in addition to units for veggies (e.g. 3-4 zucchinis, or 3 lbs)? Thanks again for a great recipe!
Thank you so much Julia! I am really glad this turned out so well for you! xTieghan
I was looking for a recipe to use up a bunch of zucchini other than making bread and this was SO delicious! It was the perfect summer pasta. Super easy and great for a weeknight. It was also light and felt very guilt-free having the “sauce” be mashed zucchini! We will definitely be making this again!
Thank you so much Maddie!! xTieghan
Delicious use of all the summer garden favorites. My family loved it!
Thank you so much Sandy! xTieghan
Finally a recipe that actually uses up a bunch of zucchini! I made this tonight and it was delicious. I added some chopped onion and some leftover chopped broccoli stems. I also used an immersion blender to break down the sauce a bit and left a few chunks. It was super easy and tasty.
That is really great to hear! Thank you so much for trying this recipe, Aubrey! xTieghan
This was so easy to make and soooo good! Tons of flavor without feeling heavy!
Thank you!! xTieghan
I made this last night for dinner and it was really delicious! It’s a nice light dish with lots of flavour. I used Parmesan cheese….lots of it to make a nice sauce. Quick and easy to make too. Perfect for a warm spring night.
Your photos are stunning btw. This is the second recipe of yours that I tried. The first was your Greek chicken chopped salad which was also really delicious! Tonight I’m trying the Niçoise salad. It’s a half baked harvest kind of week ?
Thank you so much Daniella! I am so glad this recipe turned out so well for you! I hope you continue to love this! xTieghan
Have you tried this recipe from Bon Appetit June 2017? https://www.bonappetit.com/recipe/summer-squash-and-basil-pasta It’s pretty much the same except it doesn’t use butter or thyme. Wondering if the butter adds more creaminess to the caramelized squash? Thanks for the recipe!
Hi Kim! I actually have not tried that one. The butter definitely makes it more creamy and I love having herbs in dishes. I hope you love this recipe if you try it! xTieghan
The recipe was a big hit big my kids, I added some Mayo to the sauce.
Amazing! Thank you so much Achal! xTieghan
Made this last night and couldn’t put my fork down! My husband asked me, “How are you still eating?” Quick, easy, and delicious. I will definitely be making this again. Keep up the good work!
Haha when its that good its hard! I am so glad you enjoyed this one, Heather! Thank you! xTieghan
This is one of my very favorite recipes! So delicious! Instead of mashing the zucchini I just throw it all in the blender to make the sauce more creamy.
Thank you so much Lindsay! xTieghan
Hi, I live in Australia so zucchini’s are plentiful right now. I made the recipe exactly as you did but also threw in a few baby spinach leaves , simply because they were in the fridge and had no where else to go. I absolutely loved this dish and will definitely be making it again. The, garlic, thyme and red pepper flakes added lots of depth if flavour and bad at the end made it all so fresh and delicious! Even my 21 year old carnivore son loved it!
Hi Birgit! I am so glad this turned out so well for you and your son! Thank you for trying it! I hope you are staying safe!! xTieghan
Hi. Love this. My version is : 1st, I use Avocado oil. Once shimmering, toss in very thinly sliced onion, red pepper,black pepper, salt , till caramelized, then deglaze with Sherry Vinegar. Immediately dump in my 1st batch of chopped zucchini/ squash with handful of fresh parsley and minced garlic. (4 to 6 of squash) and then pretty much follow recipe as it goes. Each dumping of squashes I throw in more parsley. I smoosh the already cooked zucchini / squash as i go till done. Leaving it just a little chunky. Then add the basil. So good. I have only made it a few times now ,but this time im gonna try fresh Rosemary ,as i have a big plant and must use b4 it goes bad (my mom had it an outdoor plant and where i live it’s now indoors) I have also ,so far, only used the short rigatoni, and it’s so perfectly fitting I havnt switched pasta choices. Thank you for the inspiration to make this in 1st place. Wish me luck with the Rosemary!!!
I am so glad you loved this recipe and it turned out so well for you!! Thank you so much Kelly! xTieghan
This was super simple and super delicious! Once again, a knockout recipe!
Thank you so much Ashley! xTieghan
Hi! I’m wondering your thoughts on making the sauce ahead of time as a meal prep dish. We used the food processor to make the sauce smoother the first time we made it, and loved the dish! I’m wondering if I can prep the sauce ahead of time (like 2 days) and then add fresh pasta/the rest of the steps later. What do you think?
Hey Maggie! Love the idea of prepping the sauce ahead. It will keep in the fridge for 3-4 days! Then just warm and add the pasta. Genius idea! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan