Think of this zucchini pasta recipe as your gateway to the Italian summer in your mind’s eye. The fruit (yes, zucchini is a fruit) transforms into a pile of soft shreds with the help of a box grater. Cook it down with olive oil, onion, and garlic and it becomes a creamy, caramelized paste that’s great to spread on toast (like Jennie Cook’s Zucchini Butter, which inspired this recipe) or stir into scrambled eggs. But add a little pasta water, lemon juice, parm, and a glug or two of heavy cream and suddenly that paste transforms into a lush pasta sauce, perfect for slicking any long noodle you like.
You’ll be amazed by how many zucchini cook down into this one pasta dish—a very good thing when you’re staring down a pile of it in August. To ensure the zucchini develops color instead of turning mushy, it’s imperative you squeeze the excess liquid out of it first: Just wrap the shredded zukes in a clean kitchen towel and squeeze with all your might. You can discard the liquid—or add it to your pasta pot.
Fresh basil leaves and mint added at the end hammer home the summer vibe of this weeknight dinner. If you’re desperate for some crunch, a garnish of toasted panko breadcrumbs probably wouldn’t hurt. Or, if you’re craving color, a handful of halved cherry tomatoes would complement the dish beautifully.
Looking for more ways to use up zucchini? Try it in pasta with walnuts and pecorino, crispy grilled flatbread with ricotta, pancakes made with rice, and gluten-free zucchini noodles or zoodles made with a spiralizer in our collection of zucchini recipes.
