Lemon Zucchini Pasta

Lemon Zucchini Pasta is bright and lemony with a light parmesan sauce and garlicky breadcrumbs. No cream or heavy ingredients here. When I first made it, I knew I had to share it ASAP.

Why You’ll Love This Recipe

This Lemon Zucchini Pasta is fresh, quick, and perfect for a summer dinner. It comes together in less than 30 minutes with just a few simple ingredients.

The sauce is made with pasta water, parmesan, and a little butter. I tested it with and without butter, and that small amount gives it a silky texture without needing any cream.

The zucchini is sliced into half-moons instead of grated like a lot of zucchini pasta recipes, so it holds up and adds a little texture in every bite.

And the garlicky toasted breadcrumbs? They add the best crunch. I don’t recommend skipping them!

I’ve made this with both spaghetti and mafaldine (my favorite for the texture), but it works with whatever long pasta you have in your pantry.

It’s one of my favorite ways to use up extra zucchini during the summer, especially when I want something easy.

Pair it with grilled shrimp or Air Fryer Parmesan Crusted Chicken for a little added protein.

Ingredients

• Panko Breadcrumbs: For a little crunch. You’ll toast these with garlic powder for a quick topping. Highly recommend not skipping this step!
• Garlic Powder: Just a pinch, to season the breadcrumbs.
• Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
• Pasta: Mafaldine is my favorite, but spaghetti or fettuccine work just as well. Use what you have, just remember to save ½ cup of the pasta cooking water before draining.
• Zucchini: I like smaller zucchini because they tend to have more flavor and are less watery, but a large one will work too. You can also substitute with yellow summer squash. Read more about how to pick the best zucchini.
• Garlic: A clove of minced garlic for even more flavor.
• Lemon: You’ll use the zest and juice from one lemon. It gives the whole dish a bright, summery flavor.
• Parmesan Cheese: Freshly grated Parmesan cheese melts best and gives the sauce its flavor. Pre-grated cheese often has anti-caking agents, so it won’t melt smoothly. You can swap for Pecorino Romano if you prefer.
• Butter: Just a little makes the sauce silky without needing cream.
• Basil: Optional, but adds a fresh pop at the end. Swap for your favorite fresh herbs like parsley or thyme.
• Sea Salt: For seasoning, to taste.

*The full ingredient list with amounts is in the recipe card below.

How to Make Lemon Zucchini Pasta

1. Heat the olive oil in a large skillet over medium-low heat. Add the panko and garlic powder. Toast until golden, stirring often. Season with sea salt to taste. Transfer to a bowl and set aside, you’ll reuse the pan for the zucchini. 
2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about ½ cup of pasta water. 
3. While the pasta cooks, heat the remaining olive oil in a large skillet over medium-low heat. Add the garlic and cook for 30 seconds or until fragrant. Add the zucchini slices and cook until softened, about 3-4 minutes. Remove from heat.

4. Add the cooked pasta, lemon juice, lemon zest, butter, and parmesan to the pan with the zucchini. Slowly pour in the reserved pasta water, starting with ¼ cup, and toss constantly until the cheese melts and the sauce is smooth. Add more water as needed until it reaches your desired consistency.
5. Serve topped with the toasted breadcrumbs, more parmesan cheese, and fresh basil.

Expert Tips

• Use a fresh lemon rather than bottled lemon juice for the best flavor.
• Slice the zucchini into half-moons so it cooks quickly but still holds its texture.
• Toast the breadcrumbs first and reuse the pan for the zucchini; you’ll have one less dish to wash.
• Start with ¼ cup of pasta water and gradually add more as needed.
• Toss constantly so the cheese melts, and use fresh parmesan because it melts more evenly than pre-grated parmesan.
• Don’t skip the breadcrumbs. You’ll love the added texture.

Variations

• Add a protein: Grilled shrimp, chicken, sausage, or even a soft-boiled egg work great here.
• Toss in some greens: A handful of baby spinach or kale is an easy way to add more veggies.
• Want a little heat? Add a pinch of crushed red pepper flakes.
• Top with toasted pine nuts: Adds a bit more texture and a buttery, nutty flavor.
• Make it creamy: If you want a creamy zucchini pasta, stir in a spoonful of ricotta or a splash of cream to make the sauce richer.

Serving Suggestions

This is one of those dinners that’s perfect for a warm weeknight when you want something easy but fresh. You can serve it on its own or round it out with a few simple sides. I like it with a light arugula salad or some grilled shrimp or chicken.

Add a slice of crusty bread or garlic toast, and you’ve got a full dinner. Leftovers are great the next day, too, since it’s also good cold.

Make Ahead and Storage

Make Ahead: The breadcrumbs can be made a day ahead and stored at room temperature in a sealed container. The pasta is best enjoyed fresh, but you can make it a day or two in advance if needed. Wait to add the breadcrumbs and basil until just before serving.

Storage: Leftovers will keep in the fridge for 1 to 2 days. Reheat in a skillet with a splash of water to loosen the sauce, or just enjoy it cold.

Frequently Asked Questions (FAQ’s)

More Zucchini Recipes

• Zucchini and Squash Bake
• Italian Rice Stuffed Zucchini
• Turkey Zucchini Meatballs
• Air Fryer Zucchini and Squash
• Applesauce Zucchini Muffins
• Vegetable Baked Ziti

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