Zucchini Pasta is a creamy, 30-minute one-pot wonder that’s perfect for an easy, delicious weeknight dinner the whole family will love.
If you like easy zucchini recipes, check out our stuffed zucchini, zucchini risotto, zucchini fritters, and zucchini soup.
Why this recipe works
Cooking the pasta with the zucchini in the same pot serves two key purposes:
- It infuses the pasta with a subtle, sweet zucchini flavor that would otherwise be lost.
- It creates a naturally creamy sauce, thanks to the starch released from the pasta as it cooks.
Bonus? Fewer dishes to wash โ always a win. ๐
This recipe keeps things simple, using just a handful of wholesome ingredients: grated zucchini, fresh herbs, lemon zest, and a generous sprinkle of parmigiano and pecorino (if you have it). The final creamy touch is up to you:
- Greek yogurt keeps it light and tangy.
- Cottage cheese brings a protein boost.
- Cream cheese adds rich, indulgent smoothness.
Pick whichever suits your mood โ each one makes the dish delicious in its own way.
No matter which you choose, youโll get a pasta thatโs full of flavor and loaded with sneaky veggies, without ever feeling too โhealthyโ. Louise and I love topping it off with a drizzle of basil pesto โ it pairs beautifully with the zucchini.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Zucchini: Use green zucchini or varieties like globe, yellow crookneck, yellow squash, yellow zucchini, or grey zucchini.
- Pasta: We recommend a short pasta (rotini, fusilli, penne, rigatoni) made from 100% semolina flour.
- Extra virgin olive oil
- Red pepper flakes
- Onion & Garlic: Use a medium yellow or white onion and fresh garlic.
- Vegetable Broth: Use instead of water for added flavor; reduced-sodium works too.
- Lemon Zest: Add grated zest before serving.
- Parmesan & Pecorino: Add grated Parmigiano Reggiano and Pecorino Romano for the perfect umami boost. If you don’t have pecorino, add more parmesan to taste.
- Make it creamy with: Greek yogurt adds a light, tangy touch; cottage cheese brings extra protein; and cream cheese makes it rich and velvety โ choose whichever fits your vibe! Vegan? Use plant-based cheese and yogurt for the same creamy goodness.
- Fresh basil or basil pesto for garnishing.
How to make zucchini pasta
Step 1: Grate and Cook the Zucchini
Grate the zucchini using the large holes of a box grater and set aside.
Heat olive oil in a large, deep skillet over medium heat. Add finely chopped onion and sautรฉ for about 3 minutes, until soft and fragrant.
Stir in the grated garlic and cook for another minute.
Add the shredded zucchini, season with salt and pepper, and cook over high heat for 5 minutes, stirring occasionally, until the zucchini softens and starts to release its moisture.
Step 2: Cook the Pasta
Pour in the pasta and vegetable broth (avoid adding too much broth at first). Stir well and bring to a simmer. Cook over medium-low heat for 10โ12 minutes, or until the pasta is al dente and coated in a creamy zucchini sauce. Stir occasionally to prevent sticking.
Tip: If the skillet looks dry before the pasta is fully cooked, add a splash more broth (not too much) or water. Cooking time and liquid needs may vary depending on your pasta shape.
Step 3: Make it Creamy
Once the pasta is tender and the sauce is creamy, turn off the heat. Stir in a generous handful of grated parmigiano reggiano and pecorino romano, some chopped fresh basil, and your choice of creamy finish:
- Greek yogurt for a light, tangy twist.
- Cottage cheese for a protein boost.
- Cream cheese for a rich, indulgent texture.
Mix gently until everything melts into a smooth, luscious sauce.
Serve immediately, topped with grated lemon zest and, if desired, a drizzle of basil pesto for extra flavor.
Tips
๐ Choose the right pasta: Go with short shapes like rotini, penne, or fusilli โ they hold up well in one-pot cooking and are easy to stir in the pot. Cooking the pasta with the zucchini in broth lets it soak up flavor from the start.
๐ง Build a bold flavor base: Start by sautรฉing finely chopped onion and garlic in olive oil until fragrant. Then, add the zucchini and cook it over high heat for a few minutes to concentrate its flavor. This step is key when working with subtle veggies like zucchini.
๐ง Layer in Umami + Creaminess: For depth and savory richness, stir in parmesan and pecorino. Then add your creamy element of choice โ Greek yogurt for a light tang, cottage cheese for extra protein, or cream cheese for pure indulgence.
๐ Finish with freshness: Right before serving, brighten the dish with lemon zest, fresh basil leaves, or a swirl of basil pesto. These little touches make the flavors pop and add a fresh contrast to the creamy base.
Questions
A portion of zucchini pasta with Greek yogurt contains 21 grams of protein. To add even more feel free to serve it with fried tofu, shrimp, or grilled/pan-fried chicken.
Leftovers keep for about 2 days in an airtight container in the fridge. Reheat in a skillet with a splash of water to loosed the sauce or in the microwave for 2 minutes.
That’s not necessary โ we sautรฉ the zucchini in the skillet to release some of their water. The remaining zucchini water will infuse flavor to the pasta and the sauce.
More Easy Zucchini Recipes
If you tried this zucchini pasta recipe or any other recipe on our blog, please leave a ๐ star rating and let us know how it goes in the comments. We love hearing from you!
Zucchini Pasta
Ingredients
- 12 ounces pasta penne, fusilli, or another
- 6 cups zucchini (~1ยฝ lb) grated with the large holes of a box grater
- 2 tablespoons extra virgin olive oil
- 1 onion
- 4 cloves garlic
- 2 cups vegetable broth + 1 more if necessary added a bit at a time
- ยพ cup grated parmesan + ยผ cup grated pecorino (optional)
- 1 teaspoon salt or more to taste
- ยผ teaspoon black pepper
- ยฝ cup Greek yogurt or cream cheese or cottage cheese
- ยผ packed cup basil leaves or a drizzle of basil pesto
- 2 teaspoons grated lemon zest
Instructions
- Zucchini โ Grate 6 cups zucchiniย with the large holes of a box grater and set aside.Heat 2 tablespoons extra virgin olive oil oilย in a large, deep skillet over medium heat. Add 1 onion (chopped) and sautรฉ for about 3 minutes, until soft and fragrant. Stir in 4 cloves garlic (grated)ย and cook for another minute.Add theย shredded zucchini, season with 1 teaspoon salt and ยผ teaspoon black pepper, and cook over high heat for 5 minutes, stirring occasionally, until the zucchini softens and starts to release its moisture.
- Pasta โ Pour in theย 12 ounces pasta and 2 cups vegetable broth. Stir well and bring to a simmer. Cook over medium-low heat for 10โ12 minutes, or until the pasta is al dente and coated in a creamy zucchini sauce. Stir occasionally to prevent sticking.Tip:ย If the skillet looks dry before the pasta is fully cooked, add a splash more broth (not too much) or water. Cooking time and liquid needs may vary depending on your pasta shape.
- Cheese: Once the pasta is tender and the sauce is creamy,ย turn off the heat. Stir in ยพ cup grated parmesan + optional pecorino, ยผ packed cup basil leaves, andยฝ cup Greek yogurt for a light yet creamy boost.Mix gently until everything melts into a smooth sauce.
- Garnish โ Serve immediately, topped withย 2 teaspoons grated lemon zest, if desired, and aย drizzle of basil pestoย for extra flavor.
Notes
- Green Zucchini โ> yellow crookneck, yellow squash, yellow zucchini, or grey zucchini.
- Pasta โ> rigatoni, mezzemaniche, rotini, fusilli, penne.
- Parmigiano Reggiano or Grana Padano โ> Sub generic parmesan.
- Pecorino Romano โ> substitute more parmesan for pecorino.
- Greek Yogurt โ> Cream cheese adds a rich, luxurious touch; cottage cheese brings extra protein
- Vegan? โ> Use plant-based cheese and yogurt for the same creamy goodness.
- Freshย basil โ> Basilย pesto.
Nutrition
Hi! We are Nico & Louise
Weโre here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) ๐ฟโจ.
Welcome to our blog, we are glad you are here.
This is the first time in my leaving a review for a recipe on the internet, ever! And that is because this recipe is INSANE! OMG. I made it spicy because this is how my family likes to eat, plus I added curry and garam masala powers a bit to zest it up. It came out incredible! I never thought to boil pasta in the sauce itself. I made it with yogurt. WOW.
Hi Oggie,
Thank you thank you for such an enthusiastic and thoughtful first review! I’m honored our recipe inspired it. Your spicy twist sounds incredible, and boiling the pasta in the sauce is definitely a game-changer. So glad it was a hit!
All the very best, Louise
Great recipe give 5 star
Going to prepare this great recipe! Rather than use a box grater can I get the same result from grating in the food processor? Much faster
Hi Christine,
Happy you like it. Yes you can get the same result, but make sure to use a grating attachment for your food processor ๐ฅฐ.
Curious to know what you think. Kindest,
Louise
yummy yummy yummy its so good. I dislike creamy pasta but THIS is the only exception.
Overall: 4 stars. With the noted adjustments, it would be a 5 for me!
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The only pasta I had on hand was Trader Joe’s brown rice pasta. It took an extra 5 minutes to become al dente and an extra 1.5 c. water. To be expected.
I used 3 c. broth made with Better Than Boullion Vegetable base, and the called-for amount of (Kosher) salt. It was way too salty. I added an additional 1/2 cup water and light squeeze of lemon juice** around the pan at the end and it helped. Next time I will use 2 teaspoons of the vegetable base instead of 3 (and still that extra 1/2 c. water at the end if I use brown rice penne again, as the sauce was a perfect consistency). and see how it goes.
I used vegan dairy products: 1/2 c. shredded Violife Mozzarella and 1/2 c. Follow Your Heart Sour Cream. (no yogurt on hand)
**lemon juice might not have been necessary to cut saltiness if I had used yogurt
I omitted the lemon zest due to one family member not liking it but I put some in my bowl and it was good!
Next time I will double the pine nuts and use 1/3 c. fresh basil, packed.
Really, in spite of being limited by what I had on hand, this was delicious and I will be making it again. Thank you.
Hi Paula,
thanks for your comment!
I am happy you liked the zucchini pasts and really appreciate your detailed message.
I’d probably also slightly increase the pine nuts and basil amount next time ๐
I hope you have a wonderful day.
Nico
So, so good! I used nonfat Greek yogurt, whole wheat rotini pasta and a mix of Parmesan and pecorino Romano. I did have to add a little more veggie broth to give the noodles more time to cook. Whole family loved it. Thanks for the recipe!
That sounds fantastic, Danielle! I love the pecorino cheese idea, we need to test that.
Thank you for taking the time to write a comment, and have a great day.
Kindest,
Louise
Sinply delightful! I added some white wine which really brought out the flavors. Thanks for a great recipe!
Made this. It was excellent. My wife loved it too! The lemon zest on top was brilliant. Thanks for sharing this.
Hi Joe, thanks so much for coming back to leave a comment. We’re delighted that you and your wife liked the pasta. Have a great rest of your weekend. Kindest, Louise