Zucchini Butter Pasta: The Lazy Summer Dinner That’ll Ruin You for Anything Else

Let’s be real for a second—some nights call for something low-effort but still like, wildly good. You know, the kind of dinner that feels a tiny bit fancy but doesn’t require you to wreck the kitchen. That’s exactly where this Zucchini Butter Pasta swoops in and saves the day.

This one’s buttery, garlicky, super comforting, and tastes way more luxurious than the sum of its parts. And yep, the star is zucchini—like, a lot of it. Two whole pounds kind of a lot. But it cooks down into this silky, golden magic that’ll coat your noodles in the most delicious way. Think of it like summer comfort food—but you don’t need a nap after.

🥒 Zucchini Butter Pasta

Servings: 4
Time: About 40 minutes
Level: Chill weeknight cooking

🛒 Ingredients:

• 5 cloves garlic, minced
• 1 medium shallot, finely chopped
• 2 pounds zucchini (around 4 medium ones), grated or shredded
• 8 tablespoons (1 stick) unsalted butter
• 2 teaspoons kosher salt (plus more if your pasta water needs it)
• 1/4 teaspoon red pepper flakes (optional but adds a kick!)
• 12 ounces dried spaghetti
• 2 oz Parmesan cheese (about 1 cup grated—use more if you’re heavy-handed like me)
• 10 fresh basil leaves, torn
• Juice from 1/2 medium lemon
• Freshly ground black pepper to finish

👩‍🍳 How to Make It:

1. Grate the Zucchini
   Honestly, this is the part that feels a bit much—but once it’s done, it’s smooth sailing. Use a box grater or food processor. And don’t skip draining it a bit with a towel if it’s suuuper watery.
2. Get That Butter Melting
   In a large skillet (seriously, go big here), melt all that glorious butter over medium heat. Add in the garlic, shallot, and a pinch of salt. Let it do its thing for 2–3 mins until it smells like heaven.
3. Add the Zucchini Pile
   Toss it all in and stir occasionally. It’ll look like a mountain at first, but after 15–20 mins? It melts down into buttery mushy gold. Stir in the red pepper flakes if you’re feelin’ spicy.
4. Boil That Pasta
   While the zucchini is breaking down, get your spaghetti going. Salt the water like you mean it. Cook till just shy of al dente—reserve a good cup of pasta water before draining.
5. Bring It All Together
   Add the pasta to your zucchini skillet. Toss toss toss. Add a splash (or two) of pasta water, Parmesan, basil, and squeeze in that lemon juice. Stir until the cheese melts and it’s saucy and perfect.
6. Taste and Season
   Add more salt, pepper, or cheese if needed. You know you want more cheese.
7. Serve Hot & Happy
   Plate it up and top with extra parm, black pepper, and maybe a few extra basil leaves if you’re feeling bougie.

❓FAQ Time

Zucchini Butter Pasta

---

• Author: Emily
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A fresh, simple, and flavorful pasta dish starring buttery zucchini, fragrant garlic, and a touch of lemon and Parmesan.

---

Ingredients

Scale 1x2x3x

• 5 cloves garlic, minced
• 1 medium shallot, finely chopped
• 2 pounds zucchini (around 4 medium ones), grated or shredded
• 8 tablespoons (1 stick) unsalted butter
• 2 teaspoons kosher salt (plus more if your pasta water needs it)
• 1/4 teaspoon red pepper flakes (optional but adds a kick!)
• 12 ounces dried spaghetti
• 2 oz Parmesan cheese (about 1 cup grated—use more if you’re heavy-handed like me)
• 10 fresh basil leaves, torn
• Juice from 1/2 medium lemon
• Freshly ground black pepper to finish

---

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water and drain.
2. Meanwhile, melt butter in a large skillet over medium heat.
3. Add the shallot and garlic, and sauté until fragrant and soft, about 3 minutes.
4. Stir in the zucchini, salt, and red pepper flakes. Cook until zucchini is tender and most of the moisture has evaporated, about 10 minutes.
5. Add cooked pasta to the skillet, tossing to combine. Stir in some reserved pasta water to help create a silky sauce.
6. Remove from heat and stir in the Parmesan, basil, lemon juice, and freshly ground black pepper.
7. Serve immediately with extra Parmesan and basil if desired.

Notes

Make sure to squeeze out excess water from zucchini for best texture. This dish is a perfect way to use up summer produce!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 5g
• Sodium: 750mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 60mg

Keywords: zucchini, spaghetti, garlic butter, summer pasta, vegetarian

🥄 Wrapping It Up

Zucchini Butter Pasta is one of those dishes you make once and suddenly you’re buying zucchini by the truckload. It’s cozy but still light, fancy-ish but still fuss-free, and it’s got that whole buttery, cheesy vibe going on that nobody ever complains about.

Also, bonus: it somehow makes you feel like you’ve got your life together. Like, “Oh this? Just whipped up some silky zucchini pasta on a Tuesday. No big deal.”