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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!

Simplest Zucchini Parmesan Pasta

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.

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. 5 stars
    This is amazing! The sauce is perfectly creamy and easy to make! I didn’t have the parmesan cheese, but I went ahead and made it anyway because I wanted to use up some zucchini, and it was still excellent! Excited to try it with some cheese next time. I will definitely be making this again. Thank you so much for the recipe!!

    1. Hey Emily,
      Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) No need to peel the zucchini. xTieghan

      1. 5 stars
        Very good recipe! I agree with peeling the zucchini only because I used overgrown zucchini from my garden and the peel remained very tough and woody. I used rubbed sage instead of the basil, and substituted some canned coconut milk for the butter. Delicious!

        1. Hey Alma,
          Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan

  2. 5 stars
    Omg…this was amazing! Honestly wasn’t feeling like making dinner and all I had was zucchini, but this was a 5 star meal. I added spinach, and think next time I may even add mushrooms? Loved this recipe!

    1. Hey Mary,
      Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Mushrooms would be great! xTieghan

  3. Many years ago, I stayed with some friends in Florence and we had zucchini pasta. It was so simple and so delicious. Thanks for the excellent trip down memory lane. My wife loved it and said it she definitely be repeated.

    1. Hey Paulette,
      Sure, you could definitely freeze the sauce. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  4. Tieghan,
    I must say this has become one of my favorite go to recipes, I don’t even need the directions anymore I make it so often. This last time I made it I used some pesto in with the zucchini before I mashed it and at the end I added burrata cheese and it was so so GOOD. I just wanted to say thanks you for sharing this, I always make this for guests and it is always a hit.

    1. Hi Emma,
      Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan

  5. Every summer when zucchini season comes, I make this. I make it several times each season, and many times, I think about the leftovers while I’m lying in bed reading, which also many times leads me to get up out of bed, and have a quiet, blissful moment eating it straight out of the Tupperware-cold. Yes, it’s even delicious cold. Sometimes I put Basil, sometimes I don’t—it’s good both ways. I’m writing this review now because zucchini season is here once again, and tomorrow this is what is for dinner—when I think about it, it feels like Christmas when you’re a kid. Thank you for this recipe! It’s heaven!

    1. Hey Tina,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan

  6. This is a favorite! I made this today and even a couple of my really, really picky eaters asked to have some for dinner!

    1. Hey Ashley,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  7. 5 stars
    This was excellent! My husband thought I meant spiralized zucchini when I said zucchini pasta, so he was pleasantly surprised. He kept saying mmm throughout the meal, loved the kick that the red pepper gave, and even went back for thirds. He definitely wants it in the rotation, and so do I! So tasty!

    1. Hey Missy,
      Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan

  8. It was just as I hoped it would be! I have cooked my zucchini this way forever and love it, turning it into a pasta sauce was a great idea!

      1. 5 stars
        This was delicious and well-received by the entire family. I omitted the cheese and subbed the butter to make it vegan and it was still very flavorful. I will say that it took far longer for the zucchini to become soft and carmelized than the 8 minutes the recipe states. But it was still relatively quick and easy!

        1. Hey Elaine,
          Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  9. 5 stars
    I loved this! It’s so easy. I cut back on the butter & cheese (I used about half) and it was still delicious.I will definitely make this again.

  10. 5 stars
    This recipe is AMAZING! I could eat this every single day the sauce is so perfect. I love all the fresh zucchini and it’s very easy to make ?

  11. 5 stars
    Absolutely delicious. So easy to make and the whole family loved it. The flavors are so fresh and light perfect for summer. Yum!

  12. 5 stars
    Really good recipe. It is a keeper. With the leftovers, I sautéed some shrimp, it was even better!