Simple Fresh Zucchini Pasta Sauce

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.

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.

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.

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.