I used to roll my eyes at zucchini pasta — like, really? Veggies pretending to be sauce? But then one summer evening, I was absolutely knackered, half-melting in a heatwave, and craving something that felt comforting without making me feel like I’d swallowed a jumper. I had a few zucchinis looking a bit soft in the fridge, a lonely lemon, and some spaghetti. Nothing fancy.
But magic happened. The zucchini didn’t just “melt” — it turned jammy, like a proper sauce. Garlic did its usual miracle work, lemon gave it zing, and that cheesy pasta water trick pulled the whole thing together like it was born that way. It’s cozy and light, simple but sort of impressive. Honestly, I’ve made it so many times now I could probably do it with my eyes closed (don’t recommend).
Why You’ll Love It
- It tastes like summer but still satisfies that need for something warm and carby.
- No cream, no butter — yet still somehow rich and comforting.
- The whole thing comes together in about 30 minutes.
- It’s great for using up zucchini, especially when they’re multiplying like mad.
- Feels elegant enough for dinner with friends, but easy enough for Tuesday night.
- Leftovers? Lovely. Especially cold with a squeeze more lemon.
Ingredients
- 2 pounds zucchini (about 4 medium)
- 3 tablespoons extra-virgin olive oil
- 2 shallots, finely chopped (around ⅔ cup)
- 1 teaspoon sea salt
- Pinch of red pepper flakes
- Freshly ground black pepper
- 4 garlic cloves, grated
- 12 ounces spaghetti or bucatini
- ⅓ cup grated Pecorino or Parmesan cheese, plus more to serve
- 2 to 3 tablespoons fresh lemon juice
- Zest of 1 lemon (save a pinch for garnish)
- 1 cup fresh basil and/or mint leaves
How to Make It
Grate and wring like a pro:
Grab a box grater and shred all the zucchini on the large holes. Wrap it in a clean tea towel and squeeze it over the sink like your dinner depends on it. You’ll be shocked how much water comes out. You want it dry so it can caramelise, not steam.
Cook it down till jammy:
In a wide skillet or Dutch oven, heat the olive oil over medium. Add the shallots, zucchini, salt, pepper flakes, and a few grinds of black pepper. Let that all cook down slowly — about 15 to 20 minutes — until it’s golden, soft, and thick. You’re after a kind of veggie marmalade texture.
Add the garlic — but not too soon:
Once everything’s looking lush and jammy, stir in the grated garlic. Let it cook for just a minute or two. Any longer and it can get bitter. You want it fragrant and mellow.
Pasta time:
While the zucchini’s doing its thing, get a big pot of salted water boiling. Cook your pasta till al dente — just cooked but still a little bitey. Don’t drain it fully — you’ll need that pasta water.
Combine and stir like mad:
Toss the cooked pasta directly into the zucchini pan (use tongs or a pasta fork), add ½ cup of the reserved water and the cheese. Stir, stir, stir. The heat, water, and cheese will make it go beautifully creamy without needing any cream.
Add the lemon lift:
Stir in 2 tablespoons of lemon juice and the zest. Taste it — you might want more juice if you like it zingier (I usually do). This cuts through the richness and wakes the whole thing up.
Finish with herbs and flair:
Tear up the basil and/or mint and scatter it over the top. Add a bit of that reserved lemon zest and more cheese if you’re feeling extra (I always am). Serve immediately, bowls optional.
Common Mistakes and How to Dodge Them
Why is it watery instead of creamy?
You didn’t wring out the zucchini enough. It seems fussy, but that step really makes the difference between silky and soggy.
Can I skip the pasta water?
Technically yes, but you’ll be missing out on the magic that brings the sauce together. It’s the secret sauce without being an actual sauce.
I burned the garlic — what now?
Honestly? It’s worth starting over. Burnt garlic’s a bully — it’ll overpower everything and leave a bitter aftertaste.
It tastes bland — what gives?
You probably need more lemon juice, cheese, or salt. Zucchini’s a bit neutral, so don’t be afraid to amp up the seasoning.
Storage and Reheating
Let it cool fully, then pop leftovers into an airtight container. Keeps well in the fridge for up to 3 days.
To reheat:
- Microwave: Add a splash of water, cover loosely, and heat for 1–2 minutes. Stir halfway through.
- Stovetop: Low heat with a bit of oil or water. Stir gently until warmed through.
- Not freezer-friendly. Zucchini turns weirdly mushy and sad in the freezer. Wouldn’t recommend.
Frequently Asked Questions
Can I use another type of pasta?
Absolutely. Linguine, rigatoni, even penne if that’s what you’ve got. Anything that catches sauce will do fine.
Can I make this dairy-free?
Yep — skip the cheese or sub in a vegan version. You could also try a spoon of nutritional yeast for that cheesy note.
What protein can I add?
Grilled chicken, prawns, or even a poached egg on top would be lovely. It’s a flexible little dish.
Do I have to use both basil and mint?
No, but they each bring something. Basil’s classic, mint’s a bit unexpected and fresh. Try both at least once.
Nutrition Facts (Per Serving)
- Calories: ~420
- Fat: 17g
- Carbs: 52g
- Protein: 14g
- Sodium: 480mg
- Sugar: 5g
Jamie Oliver Zucchini Pasta
Description
Creamy, garlicky zucchini pasta with lemon, cheese, and herbs — cozy and bright at the same time, and wildly easy to throw together.
Ingredients
Instructions
- Grate zucchini and wring out moisture.
- Cook zucchini and shallots in olive oil with seasoning until soft and jammy.
- Stir in garlic briefly at the end.
- Boil pasta until al dente, reserving some water.
- Combine pasta with zucchini mix, cheese, and ½ cup pasta water.
- Stir in lemon juice and zest to taste.
- Top with herbs, extra zest, and cheese.
Notes
- Don’t skimp on squeezing the zucchini — soggy sauce is no fun.
- Garlic goes in late to avoid bitterness.
- Use bucatini if you want a bit more chew.
- Taste as you go — lemon, salt, and cheese all need balancing.