Silky Lemon Zucchini Pasta (30-Minute Recipe!)

Prep time: 10 minutes | Cook time: 20 minutes | Cost estimate: $8–12 | Serves: 4

Okay, mamas, listen up! Summer’s here, and that means one thing: zucchini. Mountains of zucchini! If you’re like me, your garden (or your neighbor’s!) is overflowing. Don’t let it go to waste! This Lemon Zucchini Pasta is my secret weapon for using up that green goodness. It’s fast, it’s fresh, and even my pickiest eater gives it two thumbs up. Plus, it’s so light and flavorful, it’s basically sunshine on a plate. Get ready to win at dinnertime!

Why You’ll Love These

This isn’t just another pasta dish; it’s a summer staple that will become part of your regular rotation. Here’s why:

• Quick & Easy – Seriously, 30 minutes from start to finish? Yes, please! Perfect for those crazy weeknights.
• Vegetable Packed – Sneak in those veggies! The zucchini basically melts into a creamy sauce, so even the kids won’t complain.
• Bright & Fresh – The lemon and herbs add a burst of sunshine to every bite. It’s the perfect light summer meal.
• Budget-Friendly – Zucchini is usually plentiful and inexpensive during the summer months. Plus, you probably already have most of the other ingredients on hand!
• Totally Delicious – Let’s be honest, this is the most important part. The flavor combination is just *chef’s kiss*.

Ingredients

• 2 pounds zucchini, about 4 medium, washed and ready for grating
• 3 tablespoons extra-virgin olive oil, the good stuff!
• 2 shallots, finely chopped (about ⅔ cup)
• 1 teaspoon sea salt, plus more to taste
• Pinch of red pepper flakes, for a little kick (optional)
• Freshly ground black pepper, to taste
• 4 garlic cloves, grated or minced super fine – don’t burn it!
• 12 ounces spaghetti or bucatini pasta, because long noodles are the best
• ⅓ cup grated Pecorino Romano or Parmesan cheese, plus extra for serving
• 2 to 3 tablespoons fresh lemon juice, from about 1 large lemon
• Zest of 1 lemon, reserve some for garnish, trust me on this one
• 1 cup fresh basil and/or mint leaves, roughly chopped

How to Make

1. Get that zucchini grated! I like to use the large holes on a box grater – it’s faster than it looks! But if you have a food processor with a grating attachment, go for it! Once grated, transfer the zucchini to a clean kitchen towel or a few layers of paper towels. Wring out as much excess moisture as you can. This step is KEY to preventing a watery sauce.
   

   Note: Seriously, don’t skip squeezing out the moisture. Your pasta will thank you!

   
   
2. Sauté the magic. Heat the olive oil in a large skillet over medium heat. Add the chopped shallots, salt, and red pepper flakes (if using). Cook, stirring occasionally, until the shallots are softened and translucent, about 5 minutes.
3. Add the grated zucchini to the skillet. Cook, stirring occasionally, for 15 to 20 minutes, or until the zucchini has cooked down and the mixture is thick and jammy. Be patient—this is where the “sauce” is created!
4. Stir in the grated garlic and cook for another minute, until fragrant. Watch closely, as garlic burns easily and no one wants burnt garlic pasta!
5. Meanwhile, cook the pasta. While the zucchini is cooking, bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to package directions until al dente.
6. Don’t drain, scoop! Instead of draining the pasta in a colander, use tongs or a pasta scoop to transfer the cooked pasta directly into the skillet with the zucchini sauce. This helps retain some of that precious, starchy pasta water, which is essential for creating a creamy sauce.
7. Make it creamy. Add about ½ cup of the reserved pasta water to the skillet, along with the grated Pecorino or Parmesan cheese. Toss everything together well to combine. The cheese and pasta water will emulsify to create a light and creamy sauce that coats the pasta.
8. Cook, tossing, for 2 to 3 minutes, or until the pasta is well coated and the sauce has thickened slightly. If the sauce seems too thick, add a little more pasta water. If it seems too thin, continue cooking for another minute or two to allow it to reduce.
9. Season and brighten. Remove the skillet from the heat. Stir in the fresh lemon juice and zest. Taste and adjust the seasoning as needed, adding more salt, pepper, and cheese, if desired.
10. Serve and enjoy! Transfer the zucchini pasta to serving bowls. Garnish with fresh basil leaves, mint, more lemon zest, and extra cheese, if desired. Enjoy immediately!

Tips & Tricks

Want to take this zucchini pasta to the next level? Here are a few of my favorite tips and tricks:

• Flavor Booster: Add a tablespoon of pesto to the sauce for an extra burst of flavor.
• Time Saver: Buy pre-grated Parmesan or Pecorino cheese to save a few minutes of prep time.
• Spice It Up: Increase the amount of red pepper flakes for a spicier dish.
• Storage Tips: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
• Reheating Hack: When reheating, add a splash of water or broth to loosen the sauce and prevent the pasta from drying out.
• Prep Ahead: Grate the zucchini and chop the shallots ahead of time to make this dish even faster to prepare.

Dietary Variations

Need to adjust this recipe for dietary needs? Here’s how:

• Vegan: Use a vegan Parmesan cheese substitute and ensure your pasta is egg-free.
• Gluten-Free: Use your favorite gluten-free pasta.

Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works perfectly in this recipe. A mix of zucchini and yellow squash is also delicious and adds a pop of color!

Can I add protein to this dish?

Definitely! Grilled chicken, shrimp, or white beans would all be great additions. Add them to the skillet along with the pasta.

Can I freeze this zucchini pasta?

While you *can* freeze it, I don’t recommend it. The pasta can become a bit mushy after thawing. It’s best enjoyed fresh!

You May Also Like

If you’re looking for another quick and easy dinner, try my Crispy Oven Baked Parmesan Chicken Strips. They’re a guaranteed kid-pleaser!

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And for a light and refreshing lunch, my Protein-Packed Egg Salad is a winner. It’s so flavorful and perfect on toast or in a sandwich!

Summary & Final Thoughts

There you have it, friends! My go-to recipe for using up all that summer zucchini. This Silky Lemon Zucchini Pasta is a lifesaver on busy weeknights, and it’s always a crowd-pleaser. I remember one summer when my zucchini plants went completely bonkers, and I made this dish at least once a week. Nobody complained! Bookmark this page or pin it for later – you’ll be thanking me when your garden starts overflowing. Happy cooking!

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You May Also Like

Craving something smoky and flavorful? You absolutely HAVE to try my Garlic Paprika Roasted Cauliflower Steaks. Even meat-lovers will be impressed!

And if you’re in the mood for a comforting soup, my Zesty One-Pot Taco Soup is a total winner. It’s hearty, customizable, and perfect for a chilly evening.

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