This zucchini pasta recipe is a fresh summer meal that you can make in 30 minutes! Sautéed grated zucchini creates the lightly creamy, flavorful sauce.Jump to recipe This zucchini pasta recipe is the best way to use up an abundance of summer zucchini.Sorry, zucchini muffins and zucchini bread—this pasta calls for so much zucchini that no other recipe can compete.It’s exactly the sort of bright, fresh dish I crave in the summertime (and big win: our 3-year-old loves it too!).

To make it, I grate the zucchini.Then, I sauté it until it cooks down into a light, silky sauce for the pasta, with garlic, lemon, and Parmesan cheese for depth of flavor.Just before serving, I garnish it with lots of fresh basil and/or mint.

If you ask me, a summer pasta like this one is always better with fresh herbs on top.This zucchini pasta is ready in just 30 minutes.Quick, easy, and delicious, it’s the perfect dinner for a lazy summer night.

How to Make This Zucchini PastaThe recipe starts with simple, fresh ingredients:The IngredientsZucchini, of course! You’ll need 2 pounds, about 4 medium zucchini.A mix of zucchini and yellow summer squash would work nicely too.Spaghetti or bucatini – I like this zucchini sauce best with long pasta shapes.

Spaghetti and bucatini are both excellent picks! Extra-virgin olive oil – For sautéing the zucchini.It helps the squash cook down into a rich, flavorful sauce.Shallots and garlic – They add savory depth of flavor.

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