About this recipe
This Zucchini Parmesan Pasta is what I make when I want something simple, comforting, and packed with summer flavor. It comes together in about 25 minutes with just a handful of pantry staples: zucchini, garlic, pasta, olive oil, and Parmesan. That’s it! There are no complicated steps or fancy tools—just a mandoline, a skillet, and your appetite.
Why will you love this recipe
- Ready in under 30 minutes—perfect for busy nights.
- Simple ingredients—no need to run to the store.
- Light but satisfying—ideal for warm weather.
- Kid-approved and flexible—you can make it creamier or spicier, up to you.
Ingredient Notes
- Zucchini: Use firm, fresh zucchinis and slice them as thin as possible with a mandoline, so they melt down and become silky.
- Garlic: Grated garlic blends easily into the zucchini without overpowering the flavor.
- Parmesan: Use vegan for a dairy-free version.
- Pasta: Spaghetti works great, but linguine or bucatini also shine here.
- Olive oil: Be generous—it carries the flavor of the zucchini and garlic.
How to make it
- Prep the zucchini: Thinly slice with a mandoline (watch those fingers!).
- Cook the zucchini. Add garlic and season generously with salt and pepper.
- Boil pasta
- Combine: Toss hot pasta with zucchini in the skillet. Add salt, pepper, and Parmesan. Mix well.
- Finish the sauce: Slowly pour in pasta water, just enough to make it silky and light. Stir until it clings to the noodles.
- Serve, I love to serve it with more Parm and sometimes with julienned basil. Also, a green salad with a simple vinaigrette pairs amazingly well.
Variations
- Add chili flakes for heat.
- Stir in lemon zest or basil at the end for freshness.
- Want it creamy? Add a spoonful of ricotta, tofu ricotta, or a splash of cashew cream.
- You can also finish it with my homemade “vegan parmesan“
Home cook to home cook tips
- Don’t skimp on oil. It helps the zucchini caramelize and adds richness.
- No mandoline? Use a sharp knife and slice thin, or shred on a box grater.
- Always use freshly ground pepper.
- Pasta water is gold. It makes the difference between oily and glossy. Add slowly! Start with half a cup, and add more if needed.
Zucchini Parmesan Pasta (Quick & Easy Summer Recipe)
Equipment
Ingredients
- 1 lb 450 g spaghetti or pasta of choice
- 3 medium zucchinis thinly sliced on a mandoline
- 3-4 tablespoons olive oil enough to coat the pan
- 2 garlic cloves grated
- Salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese plus more to serve, if desired
- 1 cup reserved pasta water use as needed
Instructions
- Prep the zucchini: Use a mandoline to slice the zucchinis very thinly.
- Cook the zucchini: In a large skillet over medium heat, warm the olive oil. Add the zucchini and cook until completely softened and collapsed, about 10 minutes.
- Add garlic: Grate the garlic into the pan and cook for another 1–2 minutes until fragrant.
- Cook the pasta: While the zucchini is cooking, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water.
- Combine: Use tongs to transfer the cooked pasta straight into the skillet. Add salt, pepper, and the Parmesan.
- Finish the sauce: Add pasta water gradually, stirring to create a silky, light sauce that coats the pasta.
- Serve: Taste and adjust seasoning. Serve hot with extra Parmesan and black pepper if you like.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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