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Pasta Chicken

Pasta with Parmesan and Garlic Zucchini

Published: Sep 07, 2014 | 33 Comments

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Parmesan and Garlic Pasta with Zucchini – light, delicious, Summer recipe. I used regular spaghetti pasta, cooked sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!

Parmesan Zucchini & Garlic Pasta in a white bowl

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 ๐Ÿ™‚ ). I wanted to take some funny pictures with it too, but instead I’ve made this delicious Pasta with Parmesan and Garlic Zucchini:

Parmesan Zucchini & Garlic Pasta in all-clad large skillet

Ingredients you need for this parmesan zucchini pasta

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

How to make pasta with zucchini

  1. Heat olive oil in a large skillet on medium-high heat.
  2. Add sliced zucchini and minced garlic and saute uncovered for about 5-7 minutes, until zucchini softens and browns.ย  Midway through cooking, season with salt.
  3. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches to avoid overcrowding.ย  Overcrowding will result in zucchini steaming in its own juices instead of nicely browning.ย 
  4. Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking – this is especially important for gluten free pasta).
  5. Add cooked pasta into the skillet with zucchini and garlic, on low heat.
  6. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese.
  7. Season with just the right amount of salt and pepper, to taste.

Below are some step-by-step photos showing major steps to make this pasta with zucchini:

step by step photos to show how to cook pasta with zucchini

I’ve used gluten-free brown rice spaghetti pasta for this recipe, but, of course, you can use regular spaghetti, too.ย  This pasta with zucchini was a very tasty (and healthy) Saturday dinner.

Parmesan Zucchini & Garlic Pasta in a white bowl with a red cup and a whole zucchini

Related Pasta Recipes with Zucchini

  • Parmesan Zucchini Tomato Chicken Spaghetti
  • Thai Zucchini Noodles
  • Chicken and Zucchini Basil Pesto Tortellini
4.88 from 8 votes
Print
Parmesan and Garlic Pasta with Zucchini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pasta with Parmesan and Garlic Zucchini - light, delicious, Summer recipe. I use regular spaghetti pasta, cook sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 438 kcal
Author: Julia
Ingredients
  • 3 tablespoons olive oil
  • 4 zucchinis medium, sliced
  • 4 garlic cloves , minced
  • 8 ounces spaghetti (for gluten free version, use brown rice pasta spaghetti style)
  • salt and pepper
  • 1 cup Parmesan cheese , freshly shredded
Instructions
  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. 

  2. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.

  3. Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking). 

  4. Add cooked pasta into the skillet with zucchini and garlic, on low heat. 

  5. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.

Nutrition Facts
Parmesan and Garlic Pasta with Zucchini
Amount Per Serving
Calories 438 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 420mg18%
Potassium 673mg19%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 6g7%
Protein 18g36%
Vitamin A 585IU12%
Vitamin C 36.1mg44%
Calcium 345mg35%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Cheese, Dinner, Gluten Free, Parmesan, Pasta, Recipe, Vegetables, Vegetarian, Zucchini Published: Sep 07, 2014 33 Comments

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Reader Interactions

Comments

  1. Juana Okwuona

    Jul 10, 2020 at 9:00 am

    Complimenti bravo continua cosi!!ottimo lavoro Grazie!!

    Reply
  2. Marie

    Jun 14, 2020 at 4:29 pm

    How many cups of sliced zucchini is this?

    Reply
  3. modnarte

    May 28, 2020 at 5:48 pm

    Do not rinse your pasta! Ever!
    Cook 2 minutes less then drain and add to recipe.
    Rinsing removes important starch that is needed in your sauce.

    Reply
    • Madeleine

      Jul 30, 2020 at 12:23 pm

      Yes indeed. After 25 years in Rome I have learned that!

      Reply
  4. Longina

    Aug 14, 2019 at 9:44 pm

    Made this for lunch today, definitely making again. Simple but so flavorful. I had turmeric fettuccini on hand which worked great with this flavor profile. Love it!

    Reply
    • Julia

      Sep 28, 2019 at 8:05 pm

      So happy you tried this recipe and enjoyed it! ๐Ÿ™‚

      Reply
  5. Daniela Lungu

    Aug 11, 2019 at 2:13 pm

    Excellent dish

    Reply
    • Julia

      Sep 28, 2019 at 8:18 pm

      Thank you! ๐Ÿ™‚

      Reply
  6. anonymous

    Apr 18, 2019 at 12:57 pm

    great recipe… made it.. loved it .. will make it again for sure.

    Reply
    • Julia

      Jun 03, 2019 at 4:24 pm

      So glad you liked it! ๐Ÿ™‚

      Reply
  7. Beth

    Aug 22, 2018 at 8:52 pm

    This is a basic but delicious recipe. We added fresh roma tomatoes at the end just before the basil and that made this a fantastic dish! Next time ai may add some lemon and shrimp. Thank you for a great starting point.

    Reply
    • Julia

      Aug 26, 2018 at 11:01 am

      You’re very welcome! Yes, this is a very basic recipe, and your add-ons sound delicious!

      Reply
  8. Ris

    Aug 06, 2017 at 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.

    Reply
    • Julia

      Nov 03, 2017 at 8:08 pm

      Thank you so much! I am so glad you liked it! ๐Ÿ™‚

      Reply
  9. Aleda

    Oct 20, 2016 at 7:51 pm

    Has anyone made this with spaghetti squash?

    Reply
  10. Liz

    Apr 08, 2016 at 7:55 pm

    That you for the nice pasta recipes.

    Reply
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