Transform the humble zucchini into a luxurious pasta sauce.
Is zucchini the most prolific vegetable to grow in your garden? Pretty much. It grows really fast and can yield an abundant (some might say enormous) amount. For some, this is too much! But for others, the copious amount of zucchini that a summer growing season can produce is just the best excuse to make zucchini bread, zucchini chips, and ratatouille. These are all great, but if you want a recipe that not only stars but truly celebrates this bountiful veg (which is actually a fruit; who knew?), look no further than zucchini pasta sauce.
Beloved actor Stanley Tucci (The Devil Wears Prada, The Hunger Games, Big Night, to name just a very few of his many fabulous movies) is almost even more famous these days for his television show Searching for Italy. During its very first episode, Mr. Tucci fell in love with a simple zucchini pasta called spaghetti alla Nerano at Lo Scoglio restaurant in Nerano, Italy, and proclaimed it not only “life changing” but one of the best things he’d ever eaten. That declaration inspired a wave of people—chefs and home cooks alike—to cook a dish where thin circles of zucchini are deep-fried in sunflower oil and then tossed with Parmesan cheese, butter, and a little pasta water to create a profoundly flavorful, luxurious sauce.
Our approach to zucchini pasta sauce is a bit different, but having had both, I promise you this one is equally delicious. We’re using grated zucchini, which cooks gently with sautéed onions and garlic until soft and then gets richness and velvety smoothness from heavy cream and Parmesan and a burst of freshness from lemon juice. Once you’ve tasted this incredible dish, you’ll join the ranks of people who celebrate the abundance of zucchini!
Perfect zucchini pasta sauce
Have everything prepped before you begin cooking: onion chopped, garlic minced, and zucchini grated (you might want to press the grated zucchini in a colander to squeeze out its excess water). I always have the rest of the ingredients measured out and ready to go before I start, too. While the zucchini is cooking, stir it occasionally and boil your pasta. When the pasta is done, reserve about a cup of pasta water (more on this in a minute!). When you add the cream, make sure it only comes to a simmer (you don’t want it to boil), and then add your cheese and lemon juice. If the sauce is thicker than you’d like, add a bit of the pasta water until you achieve your desired consistency. You can serve the finished sauce over pasta, but we like to toss the drained pasta right into the sauce and toss it all together thoroughly.
How do I store leftovers?
Cooled zucchini pasta sauce can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. You can also freeze this sauce in ice cube trays. Those little portions can come in very handy for weeknight dinners.
Serving suggestions
Zucchini pasta sauce, with your favorite kind of pasta, is a delicious and satisfying main course all by itself, but there are lots of things you can add to it that will make it even better. Try it topped with some crunchy chopped Bacon, slices of Garlic Butter Baked Chicken, or my very favorite add-in to this dish: Fried Corn. Now that I think about it, this zucchini pasta topped with the bacon and chicken and fried corn would be beyond delicious (I am definitely going to make it this week!).
This pasta is also a great side dish. I love to serve it with something sort of upscale, like Baked Shrimp Scampi or Grilled Lobster Tails, but it’s also the perfect companion to more casual entrees, such as Italian Sausage Meatballs or Philly Cheesesteak Casserole. And, if I’m being honest, one of my very favorite ways to eat zucchini pasta is cold, right out of its airtight container in the fridge!
Zucchini Pasta Sauce
Ingredients
- 2 1/2 tablespoons olive oil
- 1 small onion finely chopped
- 5 cloves garlic minced
- 2 pounds zucchini grated
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 12 ounces spaghetti or your choice of pasta for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
- Add the grated zucchini, salt, and pepper, and cook for about 15 minutes until the zucchini is tender.
- Add the heavy cream to the skillet and bring to a simmer. Cook for an additional 5 minutes. Remove from heat and stir in the Parmesan cheese and lemon juice. Adjust the salt and pepper if needed.
- Serve with cooked pasta of your choice.
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