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This zucchini pasta sauce is the perfect way to use up your summer zucchini harvest! It’s easy to make in 30 minutes, buttery, and totally delicious.

Try my Easy Zucchini Soup or Baked Balsamic Parmesan Zucchini next.

a bowl of pasta with zucchini sauce and a fork

Why you’ll love it

I have a number of zucchini noodle recipes on here, but this is my first time posting a pasta recipe with a zucchini sauce. I wasn’t even sure what to name it, but hopefully those who are searching for a pasta sauce made with zucchini rather than zoodles will actually find this one.

To those lucky enough to have a garden with zucchini growing in it, this zucchini pasta is the ideal pasta dish for you. I know that it can sometimes be difficult to use it all up. Melt-in-your-mouth zucchini is butter’s best friend in this simple pasta that’s fantastic for lazy summer evenings.

What goes into it

  • Pasta – any kind will do, but I like how buttery sauces coat a longer pasta like linguine, fettuccine, or spaghetti
  • Zucchini – the star of the sauce. You don’t need to be super precise; the weight is more of a guideline.
  • Olive oil and butter – for sautéing and making up the base of the sauce
  • Onion and garlic – our tasty aromatics. I prefer using Vidalia (sweet) onions.
  • Italian seasoning – my go-to seasoning blend for so many recipes. It’s a single jar with fragrant dried Italian herbs.
  • Chicken broth – for deeper savory flavor. You can swap it out for veggie broth if you’d prefer this to be a vegetarian pasta.
  • Lemon juice – it adds a touch of acidity and brightness
  • Parmesan – to top it all off and add richness to the sauce. I always recommend grating your own parmesan cheese for the best results.
ingredients for zucchini pasta sauce in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • To mince the garlic, I use this garlic press since you don’t even need to peel the cloves beforehand.
  • A pair of kitchen tongs is handy to toss the sauce with the pasta.
  • I use my Microplane to easily and quickly zest the parmesan.
  • This Le Creuset skillet is the one I used.

How to make pasta with zucchini sauce

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

frying onions in a cast iron skillet and adding zucchini for pasta sauce

Boil the pasta until al dente. Meanwhile, prep the other recipe ingredients. In a skillet, sauté the onion until translucent, then add in the zucchini, garlic, and Italian seasoning, and continue cooking for another 5 minutes or so.

finishing making zucchini sauce in a skillet and tossing with fettuccine

Finish the sauce by adding the broth, remaining butter, and lemon juice. Stir in the freshly grated parmesan cheese and starchy pasta water if desired. Toss with the drained pasta, and enjoy.

Substitutions and variations

  • Try replacing half or all of the chicken broth with dry white wine if you’re feeling a little fancy! Use sauvignon blanc, pinot grigio, or even chardonnay. Just make sure it’s one you’d enjoy drinking.
  • This zucchini pasta is one of those forgiving recipes where it’s easy enough to throw in some fresh garden herbs on or even other garden veggies that you want to use up. We haven’t tested it, but fresh tomatoes could definitely be added in here, as an example.
  • Want to add some protein to this dish? Leftover Baked Chicken or rotisserie chicken or even some shrimp would be delicious. 

What to serve with this zucchini pasta

  • It’s a lovely light meal on its own, but you could always serve it with a slice of fresh crusty bread, a dinner roll, or some Garlic Bread if you’re craving something more substantial.
  • A salad is always a solid choice to go with this pasta. Try mixed greens with my Copycat Olive Garden Dressing, or make this Super Simple Parmesan Arugula Salad.
  • Enjoy it on your patio with a glass of white wine, and it’s a seasonal meal done right.

Leftovers and storage

  • This pasta is best enjoyed fresh, but it will keep in the fridge in a covered container for a few days.
  • Warm it up over a low heat in a small saucepan. If it’s looking a little dry, give it a splash of broth to revive the sauce.
  • I don’t suggest freezing this one since the texture will likely change once thawed.
fettuccine in a skillet with fresh zucchini pasta sauce

Will you give this fresh zucchini pasta sauce sauce a try? Let me know! Questions, or want to leave me a star rating and review? Drop a comment below.

a bowl of pasta with zucchini sauce and a fork
4.95 from 18 votes

Simple Fresh Zucchini Pasta Sauce

This zucchini pasta sauce is the perfect way to use up your summer zucchini harvest! It's easy to make in 30 minutes, buttery, and totally delicious.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 8 ounces uncooked pasta I used fettuccine
  • 1.5 pounds zucchini diced
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1/2 small onion chopped
  • 2 cloves garlic minced
  • 1 dash Italian seasoning
  • 1/2 cup chicken or veg broth
  • 1 teaspoon lemon juice
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste


  • Boil a salted pot of water for your pasta. Cook the pasta al dente according to package directions.
  • Meanwhile, chop the zucchini and prep your other ingredients.
  • Add the olive oil and one tablespoon of the butter to a skillet over medium-high heat. Add the onion and sauté for 5 minutes.
  • Add the zucchini, garlic, and Italian seasoning to the pan. Cook for 5 minutes, stirring occasionally.
  • Add the remaining butter, chicken broth, and lemon juice to the pan. Let it cook for 1-2 minutes or so.
  • Stir in the parmesan cheese and toss with the drained pasta (add a splash of pasta water if you wish). Season with salt & pepper as needed and enjoy immediately.


  • Zucchini sizing is pretty subjective, so I figured that including a weight would be the most useful thing to do. I used 3 small-to-medium zucchini totaling around 1.5 pounds. Anything around 1 lb. or so will work, but I wouldn’t go less than that if you’re feeding 4 people.


Calories: 382kcal, Carbohydrates: 50g, Protein: 15g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 26mg, Sodium: 366mg, Potassium: 622mg, Fiber: 4g, Sugar: 6g, Vitamin A: 623IU, Vitamin C: 34mg, Calcium: 184mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on July 26, 2019. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

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4.95 from 18 votes (1 rating without comment)

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  1. Connie says:

    5 stars
    Great recipe! I added a can of mushrooms and 1/2 a packet of Italian dressing mix. Next time I would add the whole packet. I also topped the dish with bacon bits when done. I would like to add chicken next time as well. Definitely a keeper.

    1. Miranda @ Salt & Lavender says:

      Thanks, Connie!!

  2. Jenn says:

    5 stars
    This was soooooo delicious!!!! I added browned chicken breast. This was definitely a restaurant quality meal. This will definitely be a go to meal in my house.

    1. Natasha says:

      Thanks, Jenn! 😀

  3. Mary. Jean says:

    So your husband said it’s a keeper? Do you have an opinion?

    1. Miranda @ Salt & Lavender says:

      I’m assuming you’re referring to a pin you found with a reader quote mentioning their husband liked this recipe. Of course Natasha has an opinion — she invented the recipe. It’s fabulous. 😉

  4. Lauren says:

    5 stars
    We loved it! I added sun dried tomatoes to mine and it was delicious !

    1. Natasha says:

      I’m thrilled to hear it! Love that idea.