Zucchini Pasta is a 30-minute Italian dish where grated zucchini sautés down into a jammy, silky sauce with garlic, lemon, and Parmesan, finished with fresh basil and mint. No cream needed—pasta water emulsifies the sauce to creamy perfection.
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Grate the zucchini on the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel or paper towels and wring out the excess moisture.
Heat the olive oil in a large skillet over medium heat. Add the shallots and red pepper flakes and cook, stirring occasionally, for 3 to 4 minutes, until softened.
Add the grated zucchini and a generous pinch of salt. Cook, stirring occasionally, for 15 to 20 minutes, until the mixture is thick and jammy.
Stir in the garlic and cook for 1 minute more.
Meanwhile, cook the pasta in a large pot of salted boiling water according to the package's instructions until al dente. Reserve 1/2 cup of pasta water before removing the pasta.
Using tongs or a spider strainer, scoop the pasta directly into the skillet with the zucchini mixture. Toss to combine.
Add the reserved pasta water and the cheese to the skillet. Cook, tossing, for 2 to 3 minutes, or until the pasta is well coated and the sauce is creamy.
Add the lemon juice and zest and season to taste with salt and pepper.
Serve topped with fresh basil leaves, mint, more lemon zest, and additional cheese.
Eat immediately for best texture and flavor. Leftovers can be refrigerated for up to 1 day and reheated gently over low heat with a splash of pasta water.
After grating, transfer the zucchini to a clean kitchen towel or paper towels and wring out the excess moisture. This prevents a watery sauce.
This dish is best served immediately after tossing. The sauce thickens as it cools. Reheat gently with a splash of pasta water if needed.
Spaghetti or bucatini are recommended, but any long or medium pasta shape will work. Avoid very thick shapes that won't coat evenly.
Pecorino and Parmesan are interchangeable. Pecorino is sharper; use whichever you prefer. Both melt smoothly into the sauce.
Cook the zucchini for 15 to 20 minutes, stirring occasionally, until the mixture is thick and jammy before adding garlic.
