Summer is here, and it’s time to get creative with zucchini! As the warm weather sets in, our taste buds crave lighter, fresher dishes that still pack a punch. One classic combination that never goes out of style is pasta – but why not mix things up with some creamy zucchini recipes? From rich and indulgent sauces to refreshing summer-inspired flavors, we’ve got you covered.
In this article, we’ll be diving into 20 mouth-watering creamy zucchini pasta recipes that are sure to become your new go-to’s. Whether you’re a fan of classic Italian dishes or prefer something more adventurous, there’s something for everyone in our lineup. From garlic butter and parmesan to pesto and cherry tomatoes, get ready to elevate your pasta game with these zucchini-packed creations.
Garlic Butter Zucchini Noodles with Parmesan
This recipe transforms zucchinis into a delicious noodle substitute, paired with the richness of garlic butter and the creaminess of Parmesan cheese. Perfect for a quick weeknight dinner or a healthier take on pasta.
Ingredients:
– 2 medium zucchinis
– 4 tablespoons (1/2 stick) unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic and cook for 1 minute.
4. Add the zucchini noodles to the skillet and cook for 3-4 minutes, or until slightly tender.
5. Stir in the remaining 2 tablespoons of butter until melted.
6. Season with salt and pepper to taste.
7. Sprinkle Parmesan cheese over the noodles and toss to combine.
8. Serve hot, garnished with parsley leaves if desired.
Cooking Time: 15-20 minutes
Creamy Avocado Zucchini Pasta
This recipe combines the creaminess of avocado with the freshness of zucchini and pasta, creating a deliciously light and flavorful dish perfect for a quick weeknight meal.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 2 medium zucchinis, spiralized
– 1 ripe avocado, diced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the spiralized zucchinis and cook for 3-4 minutes, or until tender and slightly caramelized.
3. Add the diced avocado, minced garlic, salt, and pepper to the skillet. Cook for an additional 1-2 minutes, stirring frequently.
4. Combine cooked pasta, zucchini mixture, and grated Parmesan cheese (if using). Toss gently to combine.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Lemon Garlic Shrimp Zucchini Pasta
Lemon Garlic Shrimp Zucchini Pasta Recipe
This vibrant and flavorful pasta dish combines succulent shrimp, zucchini, and a bright lemon-garlic sauce, all tossed with al dente pasta for a satisfying meal.
Ingredients:
– 12 oz pasta of your choice (e.g., spaghetti or linguine)
– 1 lb large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
3. In the same skillet, add minced garlic and cook for 1 minute, or until fragrant.
4. Add zucchini slices to the skillet and cook for 3-4 minutes, or until tender and slightly caramelized.
5. Stir in lemon juice and reserved pasta water. Simmer for 2-3 minutes, or until sauce has thickened slightly.
6. Combine cooked pasta, shrimp, and zucchini mixture. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: Approximately 20-25 minutes
Spicy Thai Peanut Zucchini Noodles
Get ready to spice up your noodles with this bold and flavorful recipe! With the combination of zucchini noodles, creamy peanut sauce, and a kick of heat from red pepper flakes, you’ll be hooked from the first bite.
Ingredients:
– 2 medium zucchinis
– 1/4 cup natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons coconut milk
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/2 teaspoon red pepper flakes (adjust to desired spiciness)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize zucchinis into noodles.
3. In a blender or food processor, combine peanut butter, soy sauce, coconut milk, honey, ginger, and red pepper flakes. Blend until smooth.
4. Cook zucchini noodles according to package instructions (about 3-5 minutes). Drain excess water.
5. Toss cooked noodles with the peanut sauce and season with salt and pepper to taste.
6. Garnish with chopped cilantro, if desired.
7. Serve immediately.
Cooking Time: About 15-20 minutes
Pesto Zucchini Pasta with Cherry Tomatoes
This refreshing summer pasta dish combines the flavors of basil pesto, zucchini, and cherry tomatoes for a light and satisfying meal. With just a few simple ingredients, you can whip up this flavorful pasta in no time.
Ingredients:
– 8 oz pasta of your choice
– 1 medium zucchini, sliced into thin rounds
– 1 cup cherry tomatoes, halved
– 1/4 cup basil pesto
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add zucchini and cook for 3-4 minutes, or until tender and slightly browned.
3. Add cherry tomatoes to the skillet and cook for an additional 2 minutes, stirring occasionally.
4. Stir in basil pesto and reserved pasta water. Toss cooked pasta with the zucchini-tomato mixture.
5. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Zucchini Alfredo Pasta with Mushrooms
This recipe combines the flavors of sautéed mushrooms and zucchini with a rich and creamy Alfredo sauce, all tossed with cooked pasta for a satisfying meal.
Ingredients:
– 8 oz. fettuccine pasta
– 2 medium zucchinis, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, sauté zucchini and mushrooms in butter until tender, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. In a separate saucepan, combine heavy cream and Parmesan cheese. Bring to a simmer over medium heat.
5. Combine cooked pasta, sautéed vegetables, and Alfredo sauce. Toss until well coated.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Basil Zucchini Pasta
This recipe combines the flavors of sun-dried tomatoes, fresh basil, and zucchini with pasta for a light and refreshing summer dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1 medium zucchini, sliced into thin rounds
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add zucchini and cook for 3-4 minutes or until tender.
3. Add garlic, sun-dried tomatoes, and basil to the skillet. Cook for an additional minute.
4. Combine cooked pasta, zucchini mixture, and reserved pasta water in a large bowl. Toss to combine.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Cajun Chicken Zucchini Noodles
This recipe combines the flavors of Cajun spices with juicy chicken and zucchini noodles, creating a quick and easy dinner that’s perfect for any night.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium zucchinis
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup chicken broth
– 1/4 cup grated cheddar cheese (optional)
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook zucchinis in a spiralizer or use a vegetable peeler to create noodle-like strips.
3. In a large skillet, heat 1 tbsp olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes per side.
4. Remove chicken from skillet and set aside. Reduce heat to medium, add remaining 1 tbsp olive oil, Cajun seasoning, garlic powder, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add cooked zucchini noodles and chicken broth to the skillet. Stir to combine and cook until zucchinis are tender, about 3-4 minutes.
6. Slice cooked chicken into strips and add to the skillet. Toss to combine with zucchini noodles and sauce.
7. Serve hot, topped with grated cheese if desired. Garnish with fresh parsley or cilantro.
Cooking Time: Approximately 20-25 minutes
Bacon and Cheese Zucchini Pasta Bake
A creamy, cheesy pasta bake that combines the flavors of crispy bacon, tender zucchini, and al dente pasta.
Ingredients:
– 8 oz pasta (such as penne or fusilli)
– 1 medium zucchini, sliced
– 6 slices of bacon, diced
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook bacon over medium heat until crispy. Remove from pan and set aside.
4. Add sliced zucchini to the same skillet and cook for 3-4 minutes, or until tender.
5. In a large bowl, combine cooked pasta, cooked zucchini, diced bacon, cheddar cheese, mozzarella cheese, flour, garlic powder, salt, and pepper. Mix well.
6. Transfer the mixture to a baking dish and drizzle with olive oil.
7. Bake for 20-25 minutes, or until the top is golden brown and the pasta is heated through.
Cooking Time: 25 minutes
Mediterranean Zucchini Pasta with Feta
This recipe combines the flavors of the Mediterranean – zucchini, feta cheese, and fresh herbs – with classic pasta for a quick and delicious meal. Perfect for a weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pasta of your choice
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/2 cup feta cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add zucchini slices and cook until tender, about 3-4 minutes per side.
4. Stir in feta cheese and chopped oregano. Season with salt and pepper to taste.
5. Combine cooked pasta and zucchini mixture. Top with grated Parmesan cheese (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Creamy Garlic Mushroom Zucchini Noodles
Elevate your pasta game with this delicious and healthy recipe that combines the flavors of garlic, mushrooms, and zucchini noodles. This creamy and savory dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium zucchini
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize zucchini into noodles and set aside.
3. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
4. Add mushrooms and cook until tender, about 3-4 minutes.
5. Stir in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until sauce has thickened slightly.
6. Toss zucchini noodles with the creamy mushroom mixture. Season with salt, pepper, and Parmesan cheese (if using).
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Zucchini Pasta Primavera with Pesto
Celebrate the flavors of spring with this vibrant and aromatic pasta dish, featuring zucchini, pesto, and a medley of colorful vegetables. This recipe is quick, easy, and perfect for a weeknight dinner.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti or fettuccine)
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup fresh mixed vegetables (e.g., cherry tomatoes, bell peppers, carrots)
– 1/4 cup store-bought or homemade pesto
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add zucchini and cook until tender, about 3-4 minutes. Add mixed vegetables and cook for an additional 2 minutes.
3. Stir in pesto and reserved pasta water to create a creamy sauce.
4. Combine cooked pasta with zucchini mixture. Season with salt and pepper to taste.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Sausage and Zucchini Pasta
Quick and flavorful, this pasta dish is a perfect weeknight meal. Spicy sausage adds a meaty depth to the zucchini and tomato sauce, while fettuccine noodles provide a satisfying base.
Ingredients:
– 12 oz fettuccine noodles
– 1 lb spicy Italian sausage, casings removed
– 2 medium zucchinis, sliced
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine noodles according to package instructions.
2. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and minced garlic to the skillet; cook until the onion is translucent.
4. Add the sliced zucchini and crushed tomatoes to the skillet; stir to combine.
5. Simmer the sauce for 10-15 minutes or until the flavors have melded together.
6. Combine cooked pasta, sausage mixture, and a sprinkle of Parmesan cheese (if using). Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Lemon Herb Zucchini Noodles with Grilled Chicken
This recipe combines the brightness of lemon and herbs with the tender flavor of grilled chicken, all wrapped up in a delicious zucchini noodle dish.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 medium zucchinis
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, parsley, oregano, salt, and pepper.
3. Brush the mixture onto both sides of the chicken breast. Grill for 5-6 minutes per side, or until cooked through.
4. Meanwhile, spiralize zucchinis into noodles.
5. In a large skillet, heat the same lemon herb mixture over medium-high heat. Add zucchini noodles and cook for 2-3 minutes, stirring occasionally.
6. Slice grilled chicken into strips and add to the skillet with zucchini noodles.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Zucchini Carbonara with Pancetta
This Italian-inspired dish combines the richness of pancetta and Parmesan cheese with the subtle flavor of zucchini, creating a unique and delicious twist on traditional carbonara.
Ingredients:
– 12 oz spaghetti
– 6 oz pancetta or bacon, diced
– 2 medium zucchinis, spiralized
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add spiralized zucchini to the same skillet and cook for 2-3 minutes or until tender. Season with salt and pepper to taste.
4. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
5. Add cooked spaghetti to the egg mixture and toss to combine. If needed, add some reserved pasta water to achieve desired consistency.
6. Combine cooked pancetta, zucchini, and spaghetti mixture in the skillet. Toss everything together until well coated.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper Zucchini Pasta
This recipe combines the sweetness of roasted red peppers with the nuttiness of zucchini, all wrapped up in a delicious pasta dish.
Ingredients:
– 8 oz. pasta of your choice
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large red bell peppers, seeded and sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss zucchini and red peppers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until vegetables are tender and lightly caramelized.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, sauté garlic over medium heat for 1 minute.
6. Add roasted zucchini and red peppers to the skillet. Toss to combine.
7. Combine cooked pasta with pepper-zucchini mixture. Season with salt and pepper to taste.
8. Top with Parmesan cheese, if desired.
Cooking Time: 30-40 minutes
Zucchini Pasta with Creamy Cashew Sauce
This recipe combines the flavors of fresh zucchini, garlic, and nutty cashews to create a creamy and nutritious pasta dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 medium zucchinis, spiralized
– 1/4 cup fresh parsley, chopped
– 2 cloves garlic, minced
– 1/2 cup cashews
– 1/4 cup vegetable broth
– 2 tbsp. lemon juice
– 1 tsp. salt
– 1/4 tsp. black pepper
– 1/4 cup vegan cream or heavy cream (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a blender, combine cashews, vegetable broth, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Spiralize zucchinis and sauté in a pan with 1 tbsp. of oil until tender.
4. Combine cooked pasta, zucchini, and cashew sauce. Toss to combine.
5. Serve immediately, garnished with chopped parsley and additional vegan cream if desired.
Cooking Time: 20-25 minutes
Greek Yogurt Alfredo Zucchini Noodles
Revamp your pasta game with this healthier twist on the classic Alfredo dish, featuring zucchini noodles and a creamy Greek yogurt sauce. This recipe is quick, easy, and packed with nutrients!
Ingredients:
– 1 medium zucchini
– 1/2 cup Greek yogurt
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Spiralize the zucchini into noodles.
2. In a medium saucepan, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
3. In a large bowl, whisk together Greek yogurt, lemon juice, salt, and pepper.
4. Add the cooked garlic mixture to the yogurt mixture and stir until combined.
5. Toss the zucchini noodles with the yogurt sauce until coated.
6. Sprinkle Parmesan cheese on top and garnish with parsley or basil leaves if desired.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Zucchini Pasta with Garlic Butter Scallops
This recipe combines the freshness of zucchini with the richness of garlic butter scallops, all wrapped up in a comforting pasta dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta of your choice
– 2 medium zucchinis, sliced into thin rounds
– 1 pound large scallops
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add scallops and cook for 2-3 minutes per side, or until golden brown. Remove from heat and set aside.
3. In the same skillet, add remaining 2 tablespoons of butter. Add garlic and sauté for 1 minute, until fragrant.
4. Add zucchini slices to the skillet and cook for 2-3 minutes, until tender. Season with salt and pepper to taste.
5. Combine cooked pasta, scallops, and zucchini in a serving dish. Toss gently to combine. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegan Mac and Cheese Zucchini Pasta
A creamy, plant-based twist on a classic comfort food, this recipe combines the richness of vegan mac and cheese with the added nutrition and flavor of zucchini noodles.
Ingredients:
– 1 medium zucchini
– 1 cup vegan mac and cheese sauce (homemade or store-bought)
– 8 oz. pasta of your choice (zucchini “noodles” work well too!)
– 1/4 cup nutritional yeast
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchini into “noodles” or cook according to package instructions.
3. Cook pasta according to package instructions, then set aside.
4. In a large skillet, heat olive oil over medium heat. Add vegan mac and cheese sauce and stir until melted and smooth.
5. Combine cooked zucchini noodles and pasta in the skillet. Toss with sauce until well coated.
6. Transfer mixture to a baking dish and top with additional nutritional yeast if desired.
7. Bake for 20-25 minutes, or until hot and bubbly.
8. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Summary
Beat the heat this summer with these 20 refreshing and delicious creamy zucchini pasta recipes. From classic garlic butter to spicy Thai peanut, there’s something for everyone in this collection. Try your hand at making garlic parmesan noodles, creamy avocado pasta, or Mediterranean zucchini pasta with feta cheese. Whether you’re a fan of seafood, sausage, or veggies only, these recipes are sure to satisfy your cravings and keep you cool all season long.
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