Zucchini Lemon Pasta

Name: Zucchini Lemon Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: ~2 lb. fresh zucchini ((about 4 zucchini), shredded on box grater (larger holes), no need to peel, and squeeze excess water out); 2 Tbsp. unsalted butter; 4 oz. pancetta (diced into cubes (I used Boar’s Head)); 1 small shallot (finely minced); salt, pepper, and chili flakes (to taste); 1 lemon (zested and juiced); 2-3 cloves garlic (minced); 12 oz. Mafaldine pasta (or any other long pasta shape of choice); ~1 - 1 ½ cups starchy reserved pasta water; ½ cup heavy cream; ½ - 1 cup Pecorino Romano or parmesan cheese (freshly grated (I use the microplane to get fine shreds)); ¼ cup fresh basil (chopped); Garnish: fresh basil leaves, parmesan shreds, chili flakes, lemon zest, black pepper, etc.

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By: Krolls Korner

Table Talk with Tawnie

I first started making this zucchini lemon pasta one summer when I was desperate to find ways to use up my summer zucchini (without baking yet another loaf of zucchini banana bread). I used a few lemons I had on the counter, a box of pasta in my pantry, and somehow turned it into this magical combination.

This pasta is now one of my summer go-to’s! It’s light but comforting, fresh but still satisfying, and it comes together easier than you’d think. I’ve served it to friends on the patio, packed leftovers for quick lunches, and even tossed in grilled chicken or shrimp to stretch it into a heartier meal.

Zucchini lemon pasta garnished with basil in white scalloped bowl with fork.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Zucchini: You will need about 2 lb. of fresh zucchini (about 4 zucchini). I like to shred my zucchini using a box grater (using the larger hole side) then squeeze out the excess water using these nut milk bags.
Pancetta: I used Boar’s Head pancetta. You could also use crispy bacon pieces. Or omit to keep the pasta vegetarian.
Mafaldine pasta: Or any other long pasta shape of choice!
Heavy cream: The heavy cream helps the pasta sauce have a nice and creamy consistency! If you substitute for whole milk (or another milk option), just note your sauce might not be as thick.
Cheese: I love to use freshly grated Pecorino Romano or Parmesan cheese for this pasta. I find a microplane works best to get really fine shreds.

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Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Side-by-side image of shredded zucchini in bowl then squeezing liquid out of zucchini with nut milk bag.

Shred the zucchini

Using the larger holes on a box grater, grate the zucchini. Then, ring out as much of the excess water as you can and set aside.

Side-by-side image of adding pancetta, onion and seasonings to a skillet then adding in the zucchini.

Caramelize zucchini

Melt the butter in a large pan. Add the diced pancetta and shallots and cook. Then add in the garlic, salt, black pepper, chili flakes, and lemon zest and stir to combine. Finally, add the zucchini and another big pinch of salt. Stir. Cover and cook the zucchini for about ~20 minutes.

Cook pasta

Meanwhile, cook the pasta in a large pot of salted water according to package directions. Reserve ~ 1 ½ cups of starchy pasta water before draining.

Side-by-side image of adding heavy cream and cheese to caramelized zucchini then adding in the cooked pasta.

Add the rest of the ingredients

Once the zucchini is caramelized, add the lemon juice, starchy pasta water, heavy cream, and cheese. Stir to combine. Then add in the cooked pasta and toss. You can add another ladle of starchy pasta water if needed until you get a nice, saucey consistency.

Side-by-side image of zucchini lemon pasta in skillet with fresh basil to be stirred in then finished pasta with fresh basil.

Serve and enjoy!

Once everything is combined, stir in the fresh basil and serve immediately. YUM!! So good.

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Expert Tips

Shredding the zucchini: To shred the zucchini, I like to use the larger hole side of a box grater. You do not need to peel the zucchini before shredding, but you can if you prefer.
Excess water: To squeeze out the excess water, I like to use these nut milk bags. They make it easy to squeeze out as much water as possible, but a clean kitchen towel or cheesecloth works well too. You can also sprinkle the grated zucchini with a little salt and let it sit for ~5-10 minutes before squeezing to help draw out even more moisture.
Al dente: Cook your pasta to al dente (typically I like to do one minute less than the package instructions) to ensure your pasta doesn’t overcook when you add it back in with the sauce and zucchini. Overcooking the pasta can cause it to be mushy.
Pasta water: Start by only adding ½ cup of the starchy pasta water to the sauce. After you’ve added the rest of the ingredients, you can add more pasta water until you reach your desired consistency. I like to add a ladle at a time to avoid adding too much at once.
Protein: This pasta is delicious on its own, or you can serve it with grilled chicken, shrimp, salmon, or steak bites for added protein.
Let it sit: If your pasta turns out too liquidy, remove the pan from the heat and let it sit for a few minutes to allow the sauce to thicken slightly as it cools. You can also stir in additional cheese to help absorb some of the extra moisture.

Variations / Substitutions

Gluten-free: Use your gluten-free pasta of choice to make this recipe gluten-free.
Pasta: You can also use whole wheat pasta, chickpea pasta, or protein pasta for additional health benefits.
Yellow squash: If your garden is overflowing with yellow summer squash, feel free to use it in place of the zucchini!
Dairy-free: Use dairy-free cream, plant-based butter, and dairy-free cheese.

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Summer Savory Series

On the hunt for more fresh, flavorful recipes perfect for warm weather days? Whether you’re looking to beat the heat with no-cook meals, whip up crowd-pleasing pasta salads for your next BBQ, or dig into light and refreshing dishes, this series has you covered. Let’s keep the oven off and the vibes high!

Storage / Freezing

Store: Store zucchini lemon pasta in an airtight container in the fridge for 3–4 days. The zucchini may release a little bit of extra moisture, so just make sure to give everything a good stir before reheating.
Reheating: Gently reheat in a skillet over medium-low heat. You can also reheat it in the microwave in 30-second bursts, stirring in between.
Freezing: I do not recommend freezing this pasta recipe. The zucchini has a high water content and tends to become mushy when frozen and thawed, and the lemon-based sauce can separate.

FAQs

Can I use a different kind of pasta?

Yes! This recipe works well with a variety of pasta shapes. Spaghetti, linguine, fettuccine, or even short cuts like penne or rotini all work. You can even use whole wheat, chickpea, gluten-free, or protein pasta if you prefer. Choose your favorite or use whatever you have on hand.

Do I need to peel the zucchini?

Nope! There’s no need to peel zucchini. Just give it a good rinse and trim the ends before shredding.

Why did my zucchini pasta turn out watery?

Your pasta could have turned water for a variety of reasons:
1. You didn’t get all of the moisture out of the zucchini. Use a nut milk bag, cheesecloth or kitchen towel to squeeze as much water as you can out of the zucchini! You can also grate the zucchini, sprinkle with a little salt then squeeze the water out after ~5-10 minutes. The salt will help release some of the excess water.
2. Make sure to drain your pasta thoroughly before adding it back it.
3. Add the reserved pasta water sparingly. A little goes a long way. Start with a little bit at a time until you reach your desired consistency.