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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.

Simplest Zucchini Parmesan Pasta | halfbakedharvest.com

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!

Simplest Zucchini Parmesan Pasta | halfbakedharvest.com

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.

Simplest Zucchini Parmesan Pasta | halfbakedharvest.com

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.

Simplest Zucchini Parmesan Pasta | halfbakedharvest.com

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!

Simplest Zucchini Parmesan Pasta | halfbakedharvest.com

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!

@halfbakedharvest

My favorite way to cook with zucchini is this pasta #zucchini #parmesan #pasta #halfbakedharvest #foodtok #summerrecipes

♬ Mine (Taylor’s Version) – Taylor Swift

Simplest Zucchini Parmesan Pasta

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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Ingredients

US Customary – Metric

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. 
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Simplest Zucchini Parmesan Pasta | halfbakedharvest.com

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Comments

  1. Terrific flavors in this pasta recipe! I’m not a great cook, so prep and cook time took about one hour. Well worth it. Thank you!

    Reply

  2. I’m excited to make this tonight. I will be adding mushrooms an peas since I need to use them up. I will let you know how it comes out.

    Reply

  3. My husband and I loved your zucchini parmesen pasta dish.. my question is , can I freeze the sauce
    Like I do with pesto?

    I will be using a lot more of you recipes.

    Thanks
    Maria

    Reply

    1. Hey Maria,
      I am so glad you have been enjoying this dish. Sure, I would just freeze in an airtight container! Please let me know if you have any other questions! xTieghan

      Reply

  4. 5 stars
    I feel like I see a lot of “reviews” that are really just comments, so I wanted to add a personal review of the recipe. It was SO GOOD. It was simple to make and also simple in flavor. But simple isn’t a BAD thing- the flavors were mild and almost comfort food like. However, once you get a bite that has some fresh basil… **BAM**… a whole flavor explosion that pairs beautifully with the mild flavors of the squash “sauce.” I would recommend adding the lemon juice as a necessity rather than optional. Because the flavors are so earthy, it was nice to have something acidic to cut through (but not too much! You can add-eth but not take-eth away!) This really was just delightful and I will be rotating it as a regular item.

    Reply

    1. Hi Nicole! Thank you so much for trying this recipe! I am really glad this turned out os well for you! xTieghan

      Reply

  5. 5 stars
    Wow wow wow! Made this tonight and it was absolutely delicious! I didn’t have enough fresh basil on hand (used it all making your thai peanut chicken last night!) so I added a couple Tbs of dried basil and it was still excellent! Thank you for the wonderful and easy/quick recipes…it’s been life changing for this new mama (who has no time anymore!)! Xo

    Reply

  6. This was SO GOOD. How does a flavorless veggie like zucchini become such a flavorful sauce? Omg. So good & so easy. We added chicken & spinach for an extra veggie and protein. 12/10 would recommend!

    Reply

  7. Made this tonight and added some chicken. My husband is NOT a pasta lover but he loved this! Garlicky and delicious!! Will definitely make again!

    Reply

  9. 5 stars
    This is amazing! I added a bunch of fresh spinach along with the fresh basil. Delicious. My family loves it. I will make it again for sure. Thanks Tieghan for another great recipe!

    Reply

    1. Hey Daira,
      You can use use a fork for this part! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    2. Hey Daria! This is a great dish I do not own a potato masher either but I have a stir’n chop and that worked just as well. It may require some more time of chopping depending on how small you want the zucchini to be but otherwise turned out well! ?

      Reply

  11. 5 stars
    This was great! Although we had pasta for dinner last night and lunch today, I had a few zucchini I wanted to use and this looked so good we tried it. Awesome. I added a shallot from the garden and some fresh oregano for the saute, and some tomatoes at the end. You are right, Tieghan, it tastes creamy even with no cream. And the lemon juice adds a lot. Thank you!

    Reply

    1. Thank you Mark!! I am really glad this recipe turned out so well for you! I hope you continue to love this and other recipes of mine! xTieghan

      Reply

  14. 5 stars
    This dish was amazingly delicious and so simple to make, which made it more amazing. Creamy and full of flavor. My husband said this is restaurant-level dish. I’ll be making this again and again. Thank you!

    Reply

    1. Hi Janet! I am so happy to hear that this turned out so well for you! Thank you so much for trying it! xTieghan

      Reply

  15. Just made this recipe for my husband and myself. It was absolutely wonderful! So simple, but so flavorful. We have added it to be apart of our rotating weekly dinners!

    Reply