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Parmesan and Garlic Pasta with Zucchini

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 438 kcal
Author Julia


  • 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


  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.