How to make Zucchini Pasta

Welcome, dear friends and culinary enthusiasts, to the cozy corner of Italy Today Restaurant’s kitchen, streaming the essence of Italian flavors right from I am Chef, your mentor in exploring the garden-fresh delight of Zucchini Pasta.

Amidst the vibrant hues of our vegetable gardens, zucchini shines as a versatile star – perfect for a dish that is as nourishing as it is delicious. Imagine tender strands of pasta intertwined with ribbons of crisp, green zucchini, lightly kissed by garlic-infused olive oil and adorned with a sprinkle of Parmesan – this is the dish that awaits you.

Join me, as we shed the heaviness for a light, yet satisfying creation. With each recipe, I aim to transport my kitchen to yours, guiding you through each step with the ease of a friend chatting over a glass of chilled Pinot Grigio. Zucchini Pasta isn’t just about the ingredients; it’s a testament to the Italian art of turning fresh produce into a meal that’s both comforting and healthful.

From selecting the perfect zucchini to the flick of the wrist that ensures they are sautéed to perfection, I’ll share my secrets and tips. Whether you opt for spiralized vegetable noodles for a low-carb option or pair them with your favorite pasta, this dish can be tailored to please any palate or dietary need.

Zucchini Pasta Recipe

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Zucchini Pasta

In summary, Zucchini Pasta is a delightful and health-conscious dish that brings out the best in garden-fresh produce. Renowned for its adaptability and lightness, this meal particularly appeals to those who appreciate a nutritious twist on traditional Italian pasta dishes. It's a culmination of authentic Italian flavors melded with the subtle, slightly sweet nuances of zucchini.
Chef from Italy Today Restaurant shares her passion for zucchini as a starring ingredient on Turning bright green zucchini into delicate strands and sautéing them to perfection with aromatics like garlic, this dish becomes a canvas for culinary creativity. Whether served alone for a simple, low-carb option or intertwined with your favorite spaghetti or fettuccine, Zucchini Pasta can be dressed up with Parmesan, herbs, and a drizzle of olive oil for gourmet appeal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Pasta
Cuisine Italian
Servings 4 people
Calories 562 kcal


  • 1 frying pan


  • 2 Zucchinis
  • 400 g 14 oz of pasta
  • 1 garlic clove
  • 20 cl 7 oz cream (crème fraîche)
  • 80 g 3 oz Parmesan
  • Salt and pepper
  • Olive oil


  • Wash and cut the zucchini into slices. Dip the slices of zucchini for 2 minutes in a pot of boiling water. Drain and set aside.
  • Cook the pasta in salted boiling water for the time indicated on the package. Drain.
  • Chop the garlic. Cook it in a frying pan with a little olive oil. Mix the zucchini slices, pasta, cream and Parmesan. Add salt, pepper and mix well.


Keyword pasta, Zucchinis

How to make Zucchini Pasta using oven

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  • Preheat your oven to 190°C (375°F).
  • Cook the pasta in a large pot of boiling salted water until it is just al dente, about 1-2 minutes less than the package instructions recommend. It will continue to cook in the oven.
  • While the pasta is cooking, toss the spiralized or sliced zucchinis with olive oil, salt, and black pepper in a bowl. If desired, add any optional dried herbs or red pepper flakes for additional flavor.
  • Spread the zucchini out in an even layer on a baking sheet and roast in the preheated oven for about 10-15 minutes or until they start to soften and get a little color.
  • Drain the cooked pasta and put it back into the pot. Add the roasted zucchini and marinara sauce to the pasta and mix well to combine all the ingredients.
  • Transfer the zucchini and pasta mixture into a greased baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top of the pasta.
  • Bake in the oven for around 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden.
  • Remove from the oven and let it cool for a few minutes before serving.

Tips for making Zucchini Pasta

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Cooking Tips

  • Choose Fresh Zucchini: For the best texture and flavor, use fresh, firm zucchini without blemishes. Smaller zucchinis tend to be less watery and have sweeter flavors.
  • Spiralize or Slice Thinly: You can turn your zucchini into noodles using a spiralizer or slice it thinly with a mandoline slicer or vegetable peeler for a delicate pasta-like texture.
  • Avoid Overcooking: Zucchini noodles or slices should be cooked just until tender. Overcooking will make them mushy. If using zucchini as the sole “pasta,” a quick sauté is often sufficient.
  • Drain Excess Moisture: Zucchini has high water content, so after slicing, place the zoodles on paper towels and lightly salt them to draw out moisture. Pat dry before cooking.

Serving suggestions

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  • Complement with Protein: For a complete meal, top your Zucchini Pasta with grilled chicken breast, sautéed shrimp, or cannellini beans for vegetarians—all excellent sources of protein.
  • Bread on the Side: Offer a side of garlic bread or rosemary focaccia to dip into the flavors left on the plate, adding a satisfying textural contrast to the soft zucchini strands.
  • Garnish with Cheese: Although optional, a sprinkle of freshly grated Parmesan or Pecorino cheese can enhance the flavors while adding a gourmet touch.
  • Add Fresh Herbs: To bring a burst of freshness, garnish with chopped basil, parsley, or mint. These herbs lift the dish and complement the subtle sweetness of zucchini.
  • Serve with Wine: Pair with a light-bodied white wine such as Pinot Grigio or Sauvignon Blanc, which won’t overpower the delicate flavors of the zucchini.
  • Incorporate Nuts: Introduce a crunch and nuttiness by sprinkling toasted pine nuts or slivered almonds over the pasta.
  • Fresh Salad Accompaniment: A simple side salad dressed with a lemon and olive oil vinaigrette will cut through the light richness of the pasta and refresh the palate.

Top 5 FAQs about Zucchini Pasta

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  • What are the best ways to turn zucchini into pasta? Zucchini can be transformed into pasta-like strands using a spiralizer for noodle shapes or thinly sliced with a mandoline slicer or vegetable peeler for a more ribbon-like form. The goal is to mimic the texture of traditional pasta while incorporating the fresh, light flavor of zucchini.
  • Should zucchini pasta be cooked before mixing with sauces or other ingredients? Yes, but only until it’s just tender. Zucchini contains a lot of water, so it’s essential not to overcook it, or it may become mushy. Roasting or sautéing quickly are effective methods. Draining excess moisture after cutting helps prevent it from becoming soggy when heat is applied.
  • Can I bake zucchini pasta in the oven? Certainly! Baking provides a delightful way to prepare zucchini pasta. According to the recipe provided, you can toss spiralized zucchini with olive oil and seasonings, then roast at 190°C (375°F) for 10-15 minutes before combining with your sauce and cheese and baking further.
  • What types of sauces go well with zucchini pasta? Lighter, refreshing sauces are suggested to complement the delicate flavors of zucchini. This can include pesto, marinara, or a simple toss with olive oil and fresh herbs. Heavy cream sauces might overpower the subtle flavor of the zucchini.
  • How can I avoid zucchini pasta from releasing too much water when serving? After spiralizing, lay out the zucchini noodles on paper towels and lightly salt them to draw out moisture. Pat dry before cooking. This process helps reduce water content and ensures a better texture when the zucchini is combined with other components of your dish.

In conclusion, Zucchini Pasta is an exemplary dish that encapsulates the essence of wholesome, mindful eating while remaining anchored in the rich soil of Italian culinary tradition. The dish stands as a vibrant testament to the versatility of zucchini, transforming it into tender pasta-like noodles that provide a refreshing alternative to conventional wheat pasta.

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