Zucchini Spaghetti with Parmesan Recipe

If you’re craving something light, fresh, and incredibly comforting, you’re in the right place! This Zucchini Spaghetti with Parmesan Recipe is one of my absolute favorites when zucchini is at its peak. It’s a delightful twist on classic pasta that somehow manages to feel indulgent and healthy all at once. Trust me, once you try it, you’ll want to make it again and again — especially when you want a meal that’s quick, flavorful, and totally satisfying.

this …

Ingredients & Why They Work

Every ingredient here pulls its weight in making this dish shine. You’ll want fresh, firm zucchini for crispness and fragrant basil for that bright green note that cuts through the richness. Parmesan isn’t just cheese here—it’s the heart of the sauce’s flavor and creaminess.

• Sunflower oil or vegetable oil: Perfect for frying zucchini without overpowering its delicate flavor.
• Zucchini: Choose medium-sized and firm, not too watery, so your spaghetti stays light and fresh.
• Fresh basil: Adds herbal brightness that complements the rich cheese and fried zucchini.
• Kosher salt: Helps season throughout and brings out natural flavors.
• Extra virgin olive oil: Drizzling at the end packs extra flavor and silkiness.
• Spaghetti: Traditional pasta works best here as it holds sauce beautifully.
• Parmesan cheese: The soul of this dish—make sure to grate it fresh for best texture and taste.

Tweak to Your Taste

I love making this zucchini spaghetti recipe my own depending on what I have on hand or what mood I’m in. Don’t be shy—this dish is a blank canvas, and you’ll enjoy the process of making it uniquely yours.

• Add protein: Sometimes I toss in grilled shrimp or chicken for a heartier meal, and it pairs incredibly well with the fresh zucchini and parmesan.
• Use different herbs: If basil isn’t your thing or is out of season, try fresh oregano or parsley to switch things up.
• Go gluten-free: Substitute spaghetti with your favorite gluten-free pasta to keep it friendly for dietary needs.
• Make it spicy: A pinch of red chili flakes adds a surprising kick that livens up this subtly savory dish.

Step-by-Step: How I Make Zucchini Spaghetti with Parmesan Recipe

Step 1: Fry the Zucchini to Golden Perfection

Heat half a quart of sunflower or vegetable oil in a large pot over medium-high heat until it’s shimmering. Carefully add thinly sliced zucchini in batches—you don’t want to overcrowd the pot or they won’t crisp up. Fry until golden brown, about 5 to 6 minutes, then transfer with a slotted spoon onto paper towels to drain excess oil. Trust me on this: frying them until golden is key—it adds such a wonderful nutty flavor and texture that raw or steamed zucchini just can’t match.

Step 2: Combine Zucchini with Basil and Season

Once you’ve fried all your zucchini, toss them in a bowl with a good handful of chopped fresh basil and kosher salt to taste. Then drizzle about two tablespoons of extra virgin olive oil over the bowl and gently mix. This is where the flavors start to marry beautifully—basil’s herbaceousness freshens the richness and salt amplifies every bite.

Step 3: Cook the Spaghetti Until Al Dente

Cook your spaghetti in plenty of salted boiling water until just al dente (firm to the bite)—usually about 8 to 10 minutes. Before draining, reserve two cups of the pasta cooking water. This starchy liquid is magic for creating the creamy sauce that ties everything together.

Step 4: Bring It All Together in the Skillet

Drain the pasta and add it to a large skillet over medium-low heat. Toss in the fried zucchini mixture. Slowly add some of the reserved pasta water as you stir, creating a creamy, glistening sauce that clings to every strand of spaghetti. Don’t dump all the water at once—add gradually until you reach your desired creaminess. Once this looks just right, sprinkle in two cups of freshly grated parmesan cheese. Keep tossing until the cheese melts and coats the pasta and zucchini beautifully. Taste, then adjust salt as needed.

Step 5: Finish and Serve with Love

Drizzle a little more good-quality extra virgin olive oil on top right before serving, and offer some extra parmesan on the side for your pasta-loving guests. This final touch brings a lovely sheen and richness. I always find that this simple finish makes the dish feel even more special.

How to Serve Zucchini Spaghetti with Parmesan Recipe

Garnishes

I usually keep garnishes simple: a sprinkle of fresh basil leaves and a few cracked black peppercorns. Sometimes, I toss a handful of toasted pine nuts on top for crunch or a drizzle of really good aged balsamic vinegar for a tangy contrast. These little extras take it over the top without overpowering the core flavors.

Side Dishes

This zucchini spaghetti pairs beautifully with a crisp green salad drizzled with lemon vinaigrette or some roasted cherry tomatoes on the side. If you’re in a sharing mood, crusty bread or garlic bread is a classic companion to mop up any leftover sauce.

Creative Ways to Present

For a dinner party, try serving the zucchini spaghetti in colorful bowls and top each portion with a swirl of olive oil and a fresh basil sprig. You can even twirl the pasta around a fork and stand it up in the center of the plate for a restaurant-worthy presentation. It’s simple yet elegant and sure to impress!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store the zucchini and basil mixture separately from the spaghetti to keep textures fresh. Refrigerate in airtight containers for up to 3 days. The zucchini stays tasty, but the pasta can get a little mushy if combined too soon.

Freezing

I personally don’t recommend freezing this dish because the zucchini texture changes adversely when frozen and thawed. If you want to prep in advance, the zucchini can be fried and stored in the fridge, then assembled fresh the day you plan to serve.

Reheating

Reheat leftovers gently in a skillet over low heat, adding a splash of olive oil or a little pasta water to revive the sauce’s creaminess. Microwaving works but can make the zucchini soggy, so use it as a last resort.

FAQs

Final Thoughts

This Zucchini Spaghetti with Parmesan Recipe holds a very special place in my kitchen rotation, especially during zucchini season. It’s comfort food without the heaviness, and it celebrates simple, fresh ingredients in a way few dishes do. When you make it, give yourself the grace to adjust and experiment a bit—that’s where the fun (and the best flavors) live. I promise you’ll come back to this recipe whenever you want something quick, delicious, and unexpectedly soul-satisfying. Now, grab your zucchini, and let’s get cooking!

Print