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Parmesan Zucchini & Garlic Pasta

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Zucchini has been on my mind lately, mainly because a huge zucchini has been sitting in my fridge for quite some time begging to be used and not wasted. The zucchini was really huge, similar in size to this jumbo zucchini (scroll down and you’ll see the zucchini on her head 🙂 ). I wanted to take some funny pictures with it too, but instead I’ve made this delicious Parmesan Zucchini & Garlic Pasta:

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The dish came out so delicious – I couldn’t get enough of it:

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I’ve used gluten-free spaghetti for this recipe (Tinkyada brand), but, of course, you can use regular spaghetti, too. It was a very tasty (and healthy) Saturday dinner.

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Parmesan Zucchini & Garlic Pasta recipe

Total Time: 30 minutes

Yield: 4 servings

Parmesan Zucchini & Garlic Pasta recipe


  • 3 tablespoons olive oil
  • 4 zucchinis or 1 very large zucchini, sliced
  • 4 garlic cloves, minced
  • 8 ounces spaghetti (for gluten free version, use Tinkyada brown rice pasta spaghetti style)
  • salt and pepper
  • 1 cup freshly shredded Parmesan cheese


  1. Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
  2. Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking). Add cooked pasta into the skillet with zucchini and garlic, on low heat. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.

Did you notice that the above recipe was gluten free? For more good gluten free recipes, check out my GLUTEN FREE SAVORY RECIPES board on PINTEREST:

Follow my Gluten Free Savory Recipes board on Pinterest



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{ 18 comments… add one }
  • Kia September 7, 2014, 8:12 am

    Thank you for great idea! I’ve just made it for dinner. FYI I added goat cheese and walnuts and it was delicious!

    • Julia September 8, 2014, 2:47 pm

      Kia, thank you for stopping by and letting me know how it turned out! I made it on Saturday and it was soo good, could not wait to share! 🙂 Adding goat cheese and walnuts sounds so delicious!

  • Matt @ Runner Savvy September 7, 2014, 8:11 pm

    So simple yet looks delicious!

    • Julia September 8, 2014, 2:48 pm

      Absolutely – so very easy to make!

  • cheri September 7, 2014, 10:05 pm

    This looks delicious, I love anything zucchini!

    • Julia September 8, 2014, 2:48 pm

      Zucchini is a great vegetable!

  • Gail March 20, 2015, 6:24 pm

    Excellent and easy to make dish!!

  • Elaine Gloeckle July 6, 2015, 1:15 pm

    Why do you rinse the pasta to stop cooking, then cook it again with garlic and zucchini? Thanks!

    • Nean January 30, 2017, 12:44 am

      My thoughts too. Italians know never to rinse pasta

      • Julia January 30, 2017, 11:14 pm

        I rinse pasta mainly because I used gluten free pasta, and if I don’t rinse after cooking, it gets mushy.

  • Melissa January 26, 2016, 4:23 pm

    How many calories does this have per serving?

  • Chrysta schneider January 26, 2016, 4:57 pm

    Im trying this recipe tonight to go along with some balsamic chicken. I just wanted to add a tip, when i cook pastas i drain, reserve a little water, and i dont rinse the pasta, it adds flavor and helps the new flavors stick to the pasta. I love zucchini and pasta. Can’t go wrong with the mix! Thank you (:

  • Liz April 8, 2016, 7:55 pm

    That you for the nice pasta recipes.

  • Aleda October 20, 2016, 7:51 pm

    Has anyone made this with spaghetti squash?

  • Ris August 6, 2017, 9:34 pm

    Made it tonight and loved it. Used less cheese and less pasta, as the other part of the pasta went to the kids who don’t really like zucchini.
    Definitely a keeper for when I want to treat grown ups.

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