We all love a good spaghetti dish. But sometimes, we want something lighter, brighter, and veggie-packed without losing that comforting flavor.

That’s why we’re diving into Spaghetti with Zucchini—a simple yet incredibly satisfying recipe straight from the heart of Mediterranean kitchens. It’s creamy (without cream), flavorful, and perfect for both weeknights and special dinners. Let’s make it together, step by step!

What Exactly Is Spaghetti with Zucchini?

This dish, also known as a variation of Pasta alla Nerano, combines golden sautéed zucchini with spaghetti and a touch of cheese to create a rich, almost buttery sauce—without any heavy ingredients. The zucchini slowly breaks down and melts into the pasta, and a sprinkle of cheese brings everything together. It’s humble, wholesome, and absolutely delicious.

Ingredients You’ll Need (Serves 4)

Let’s keep things simple but flavorful. Here's the exact list:

- 350g spaghetti (preferably bronze-cut for better sauce grip)

- 3 small zucchini (about 600–700g), thinly sliced

- 2 tablespoons cold-pressed olive oil

- 1 garlic clove, finely chopped

- 40g grated Parmesan or Grana Padano

- A small bunch of fresh basil (8–10 leaves)

- Salt and black pepper, to taste

- Optional: 30g chopped walnuts or pine nuts, for extra texture

- Pasta cooking water, reserved before draining

Step-by-Step Cooking Guide

Let’s cook this one together—step by step, no guesswork:

1. Slice and prep the zucchini.

Wash and thinly slice the zucchini into round coins about 2–3mm thick. The thinner they are, the quicker and more evenly they cook.

2. Start sautéing.

In a large, non-stick pan, heat the olive oil over medium heat. Add the garlic and stir gently for 30 seconds until fragrant—don’t let it burn.

3. Cook the zucchini.

Add the zucchini slices to the pan with a pinch of salt. Sauté gently, stirring frequently, for 15–20 minutes until soft and lightly golden. If the pan gets too dry, add a splash of water to prevent sticking. The goal is soft, slightly caramelized zucchini—not mushy, but tender enough to mash.

4. Boil the pasta.

Meanwhile, bring a large pot of water to a boil. Add a generous amount of salt, then drop in the spaghetti. Cook 2 minutes less than the package suggests—we’ll finish it in the pan. Before draining, save about 1 cup of pasta water.

5. Create the zucchini cream.

Once the zucchini is ready, mash about half of it in the pan using a spoon or spatula. This gives the sauce a creamy base. Add a splash of pasta water to loosen it if needed.

6. Combine pasta and sauce.

Transfer the drained spaghetti to the pan with the zucchini. Add about ½ cup of pasta water and toss everything together over low heat. The starchy water will help bind the sauce.

7. Finish with cheese and herbs.

Turn off the heat. Stir in grated Parmesan and torn basil leaves. Mix well until the cheese melts and the sauce looks silky. Taste and adjust salt and pepper.

8. Add crunch (optional).

If you like a bit of texture, sprinkle in chopped walnuts or pine nuts just before serving.

Let’s Serve and Impress

Twirl the spaghetti onto warm plates. Top with extra cheese, a fresh basil leaf, and a drizzle of olive oil if you like. It looks beautiful and smells amazing—and no cream or butter needed!

Why We Love This Dish

We love how zucchini transforms into something so rich with just olive oil and pasta water. No need for heavy sauces or long ingredient lists—just honest, fresh flavors. Plus, it's a great way to use up summer zucchini and still feel like you're eating something special.

Lykkers, Will You Try It This Week?

We believe food tastes best when it’s shared, so we hope you’ll cook this zucchini spaghetti for someone you care about—or just treat yourself! It’s quick, it’s cozy, and it might become your new favorite go-to. Lykkers, let us know—would you add chili flakes? A lemon zest twist? Tell us your spin on it!

Let’s keep cooking simple, joyful meals—together.