zucchini butter spaghetti (2024)

Kate

ha! A brilliant sentence. “I live for the moment when the garlic hits the butter in the pan and every person in the vicinity looks up from their devices in unison and says, “That smells nice. What are you making?” — don’t you?”

sallyt

Anne H

I make a very similar summer pasta sauce where the garlic is sauteed with ham in olive oil, then the shredded zucchini & pepper flakes are added and cooked down, and it’s finished with a splash of cream. Excited to try this version!

Hi. Any cheese alternative to parmesan you would recommend with this (can’t have parm due to migraines). Thanks!

Kate

I’m wondering how well this would double for bigger portions or to reheat?

Jess

Risking decadence: would sprinkling freshly toasted crackly-garlicky breadcrumbs be over the top? Also– thank you, this looks like perfection and bless you for eliminating the zucchini-wringing!

Sara Daniel

Roughly how many zucchini are we talking about here? (big /medium/small, how many in each case)

Lisa

I am SO making this very soon. It sounds perfect. Thanks for sharing!

Melissa

I have been looking for a recipe like this zucchini butter! The last time I was in Rome, I had this amazing pizza topped with grated zucchini. I have been trying to replicate this pizza for 5 years and I know this will do the trick! I know what I am making tonight and I know it will be amazing! Thank you, Deb!!

Liz W

As someone with a zucchini plant that is currently producing one a day, I really appreciate your commitment to providing us with innovative and delicious zucchini recipes. I love the chickpea and garlic yogurt one, I’m making your ultimate zucchini bread today, and will try this new pasta this weekend.

Alicia

My husband keeping bringing yellow squash home from work, and I keep trying to figure out how to prepare it. Would that swap work here? Probably?

Jane

Yum! This made an excellent lunch, once I figured out how to use the shredder on my food processor, which was not at all intuitive. I’ve only had the processor for about 10 years. I can’t be expected to master it in that short a time. I’m thinking about all the coleslaw I have NOT made because I couldn’t figure it out and hate shredding by hand. I used 4 Tbsp butter and 2 Tbsp olive oil to decrease the saturated fat, and I’ll probably try it with even less oil the next time I make it, even though butter and pasta are my favorite comfort foods. Thanks for the recipe – a new way to use zucchini!

Clare

Thank GOODNESS you posted this today! We were down to a random number of almost not great summer squash/zucchini but definitely had basil and pasta and not much else in the house. This recipe was fantastic. Two small changes: I don’t love butter as much, so we went 1/2 butter, 1/2 olive oil. Also, we love zucchini pasta recipes with a touch of lemon, so we squeezed a small lemon into the pasta when it was cooking with the pasta water and zucchini. It was really great.

Kat

So good! All we had was gnocchi. Added some chickpeas. Everyone loved it!

Willah

I start quite a few recipes by cooking down a couple of grated zucchini (hiding the veg from the sceptics) and I find that few simple things smell better or taste more delicious, even before any seasoning other than salt is added. With the garlic and basil there too I reckon I could get just about anyone to enjoy this.

MR in NJ

Looks great for a meal for one twice! Gonna try!

Teddi Carbonneau

Could you do this with zuke noodles, or would something be lost in the translation? I count carbs.

Becky Denison

Good grief, this was amazing! Other than using gluten free pasta, followed the recipe exactly and we unanimously agreed it was restaurant worthy. Absolutely delicious. This will be on repeat all summer. Thanks Deb!

EmmaH S.

Laura

Yummers! Such an easy, straightforward preparation with a smashing conclusion. A perfect foil for anything off the grill. Or keep it veggie and add some tofu chunks.

Vanessa

I don’t have a food processor – would a box grater work for the zucchini here?

Amy

Wait. What? Another sk book? I can’t wait. I also can’t wait to try this!

Joanna

So excited for this. I made the Food52 zucchini butter a while back and it was delicious, but omg all that squeezing and draining. This is so much more appealing!

sillygirl

We are having HEAT here ( over 100 for two days) so this is going to be made and served cold!

Yes – A third cookbook! That definitely means you’re the real deal, although anyone here already knows that! Also, thanks so much for all the easy summer recipes that don’t involve an oven – it’s keeping me afloat in this northwest heat wave and still delicious enough to keep the campers happy.

Kathleen

Made this last night following the recipe exactly. Loved it. The flavor was wonderful. It will definitely go into the rotation.

Heidi Palena

This is a spin on my Italian in-laws garlic spaghetti that shows up at every important family celebration. They use copious amounts of garlic and a glug of olive oil….it’s the most heavenly simple dish. I will try with the addition of zucchini and see if I can impress our traditionalist family members tastebuds. They grow the zucchini after all!

Tucsonbabe

Looks divine. Zucchini…peeled or unpeeled ?

Susan

Made this today because I had all the ingredients! WOW! This is a must make recipe for sure! I was a little skeptical about zucchini, but always trust Deb’s recipes. This will be on repeat for sure!

Jacqui

Made this for lunch today and loved it! Had all the ingredients on hand and it was easy to put together. Will definitely make it again!

Lily

Made for dinner tonight! It was delicious!

Gloria Muzquiz

Do you have a carb count on this recipe??

Sarah G

I made this tonight exactly as written, except only had a few sad basil leaves. Wow, this recipe is a winner. I had to laugh because my boyfriend yelled from the living room “smells great!” as I was cooking the garlic. We both loved it and my only regret is that I didn’t double the recipe!

Noelle

Just made this for dinner tonight! So delicious!! Can’t wait to eat the leftovers tomorrow. Thanks for another amazing recipe!

Katie

Very tasty and easy summer meal. Love this recipe because it’s different way to cook with ingredients I generally have on hand, which is key for summer meals. I served it with some leftover grilled chicken and kept the whole family happy. When I ate the leftovers I added some cherry tomatoes and a little squirt of lemon and really liked the added brightness.

Denise P

Just wanted to say that yours is the only food blog I actually read. The others I just skim looking for any tips, but basically just skip to the recipe. Not yours. I enjoy your writing style and sense of humor. And now that I’ve seen you on your YouTube channel, I hear your voice in my head as I read!

Kate Aengenheyster

I just made this and increased amounts to work with 2 zucchinis and it is DELICIOUS!!! Like, can’t stop eating it!! Thank you so much for a wonderful recipe! Can’t wait to make it again. :)

Mary Jo

I have so much Zucchini growing in may garden this year (not sure why I planted so many) and always looking for a way to use them. This recipe was PERFECT! I will make it again and maybe add some grilled shrimp and make it a FULL MEAL! THANK YOU for sharing. Looking for more ways to use zucchini (besides muffins and bread)!

Rhea Quiñones

Agree with all comments. How have I loved without this my whole life!?!? Yum! The less picky two year old are probably half and the very picky four year old refused to try it. Her loss! Thanks for a great recipe.

Nicole

Bronwyn

I thought this was FANTASTIC and my toddler also enjoyed it. However the recipe calls for 1.5tsp of kosher salt to be added to the pan with the zucchini, and even reducing it to just 1tsp I found this recipe salty enough that I omitted the parm at the end for fear of pushing it over the edge. (I used unsalted butter as directed and salted my pasta water well.) Next time I will use less salt in the pasta water as well as reducing the salt added to the zucchini to 3/4 tsp at most.

Laurel

I made this tonight. It was delicious, everybody loved it. We had alongside grilled steak. Perfect summer dinner.

Judith

Do you think the zucchini butter could be made an hour or so in advance and reheated when ready to toss with the pasta?

Jenn

The zucchini butter that inspired this recipe freezes really well. I suspect this sauce would as well.

I made this and it was wonderful! Definitely for garlic and basil lovers!
I doubled it. Used 1 lb of trofie pasta, three ENORMOUS farmer’s market zucchini, and 8 cloves of garlic (!) I used real parmigiano reggiano which was wonderful. With doubling it I made the zucchini butter in two batches in a large skillet rather than making it all at once.
I will say that doubling it meant using 1.5 sticks of butter which is… a lot! Fed four people generously with probably one smallish serving’s worth of leftovers. So that’s almost 3 Tbsp butter per person. I do think I’ll see in the future if I could get away with using a bit less, since it gets a lot of thickness/creaminess already from the pasta water and the cheese.

Stephanie

Thanks so much for this recipe. Made it today exactly as instructed, and it was perfection. For the future, can I prep the zucchini by putting it in a food processor instead of grating it? Hoping to make it again soon with less manual labor if I can get away with it!

Lynn Blocher

This was delicious. Doubled it for my larger family, took longer (naturally) to simmer the zucchini but was really tasty. We were out of fresh basil, so a spoonful of pesto did the trick instead. Loved it as a fast summer meal that used lots of our zucchini and squash!

Sarah

I can’t get over how good this was! I did 4 tablespoons instead of 6, because 6 seemed like a bit much. I also used Banza chickpea pasta for some added protein. So so yummy!

Deb,
My husband and I left the USA last Monday and moved to Portugal. This recipe was the last thing I saw before boarding the plane to begin a new adventure. My new kitchen is the size of an envelope and the utensils are plastic and few and yet I was able to make this with absolutely no problems. The two of us ate it like we were at an orgy – moaning and groaning with every bite, Thank you for taking a watery ingredient and elevating it to a delicious focal point.

Catherine

I’ve been making a reverse version of this: that is, when I make spaghetti with pesto, I generally add grated zucchini sautéed in butter to lighten things up. Zucchini with fresh basil was maybe the first way I learned to use fresh herbs. Can’t beat it.

Abby

Due to a grocery store mishap, I made this tonight with cucumber instead of zucchini. I was afraid to taste it but it was still very good! I can only imagine how much better it would be with the right ingredients.

Karen

This was delicious! The sweetness of the zucchini and butter combine for a flavor reminiscent of Alfredo, but lighter and more interesting due to the basil. I used pecorino because I have a lot on hand. Both of my young kids ate this, and while they are adventurous eaters, they usually push zucchini aside.

Sarah

We made this with tagliatelle, upped the garlic and red pepper, and it was DIVINE. Thanks for another winner, Deb!

Deb

Made this for dinner tonight! Had an abundance of zucchini from the garden and this used up 4 of them. This dish was so delicious! I made some adjustments-used bucatini pasta instead of spaghetti to give it a more substantial mouthfeel, and I added 1 large Italian sausage (casing removed) to the garlic when sautéing. This recipe is definitely keeper!!

Jane Cohen

Had this tonight, sub. linguine for the spaghetti and italian parsley for basil, because that’s what I had.
Sweet and mellow !

Simma Genzlinger

AG

This was delicious! So flavorful. I found the level of salt to be perfect. Took quite a bit of muscle to mix it properly with the tongs, but it’s worth the effort to have every noodle coated. It really clings when it’s all together! Can’t wait to have leftovers tomorrow.

Addy

So tasty! Added some toasted walnuts for crunch…will definitely make again!!

Kerry

I made this last night with whole wheat spaghetti and the veggie bounty from our CSA– it was Fan-freaking-tastic. Even the little person who “hates” zucchini, and who loudly protested and pouted when her plate was set down, ate every last bit, and scooped the last zucchini strand out of the bowl with her finger.

Amanda

This instantly reminded me of a pasta I make often from Food52 called Spaghetti alla Nerano. We love that recipe, and this seemed like it would be a simpler version with fewer dishes and steps. It was just that, as well as every bit as delicious, if not more so with the butter and extra garlic. I’m always amazed at how picking up a bundle of zucchini leads to some of the most delicious dinners (including your Summer Squash Pizza!).

Jess

As I was cooking this, my boyfriend remarked, “Where’s the meat?” But he declared it very tasty nonetheless and said he would eat it again. And when I said it was a Smitten Kitchen recipe, he said “I am smitten with Smitten!” Thanks for a great recipe. Next time I may try it with a T less butter and see how it turns out (only for caloric reasons).

Alina

Kaye

Jill

Doubled this and was a hit! Had a lot of flavor! Thanks for another great recipe.

Bethany Ringdal

Can I tell you about a different thing that I do with zucchini butter that I want Deb to try and evangelize the world because its the food that I invented that I’m most proud of? Maybe I love it as much as you love this spaghetti?
ZUCCHINI SANDWICHES.
Do this: make up a nice herby cream cheese. I like to add some lemon peel and garlic too. Schmear it on some ciabatta (preferably grilled first, of course.) Pile on zucchini butter. Maybe even wrap it in tinfoil to take on a picnic.
In my humble opinion, this is the best vegetarian summer sandwich that could ever exist. Everything can be made ahead, and in quantity. It uses up all your extra zucchini. And it surprises everyone with its profoundly satisfying deliciousness.

Eleanor Walter

Made this tonight and it was super tasty! Could be topped with grilled shrimp or chicken for those who like that kind of thing.

Nancy

This pasta shouldn’t even be legal! It is amazing. The flavors make me smile.

Mollie Kelly

I love you Deb ❤️ Made this pasta tonight, Daddy had a sailing club board meeting, the kids snuck out to the pool, I obsessively read and re-read your instructions (…time went by 🥱) people finished said zoom meetings and hungry sub-adults filed in telling me it smelled great, okay 👍🏼 got a few pre-dinner hugs as bonuses too! I told the fam as I served it up in bowls that I hadn’t planned on making dinner alone, it would’ve been more glorious with some steamed vegetables (imho) but no one complained and every strand was devoured! ❤️ Heartfelt gratitude

Stacey

Made this tonight and my family told me how much they love me! We added pine nuts on top. So good! Thank you.

Made this last night for dinner — wow was this fantastic! My only slight change was to add the zest and juice of 1/2 lemon because chili pepper + garlic + lemon = life. Served some Caesar salad-style green beans alongside and it was an amazing Meatless Monday meal. Thanks for another great recipe to add to my rotation Deb!

Mary Cooper

I made this a few nights ago and it was delicious! Every recipe of yours I’ve made is always great and I’ve made a lot!!

BJ

Oh gosh, oh gosh, I thought I would give this a go after reading it on Monday, as I had all the ingredients on hand. What a winner! So much more delicious than I imagined – thank you!

Sally Hirst

I am persuaded to give this a try. I am influenced by your videos, which convey your homely and warm personality. Thank you for all the work you have done and the pleasure it has brought over so many years.

Deb Mars

Jenny

Delicious, quick, and easy dinner! Stirred in some halved cherry tomatoes at the end, cuz I had them, and I didn’t regret it. Thanks for a great recipe!

Chelsea

Wow! This was dead easy and so delicious. My husband took one bite and said, “that’s a keeper!”

Lynn

I made this last night, and thought it was great. My husband, who doesn’t usually go for even minor changes in an established and predictable recipe, liked it too. Next time I will try a smaller grate on the zucchini, which were slow to become a mush.

Anne

Made this last night and even my son who “hates” zucchini loved it! Had leftovers for lunch topped with a poached egg. Yum!

Leslie

Swooning! Made as written except subbed 2 T olive oil for 2 T of the butter. This is seriously delicious. Maybe my husband would even try it :)

Hannah

I have very fond memories of growing up eating zucchini + butter + garlic + lots of dill in Turkey. I never thought to cook it down into pasta sauce before, but I’m def trying it this summer!

Kara

Wait a sec. . .at the risk of embarrassing myself because I’m still cooking something from, uh, (checks archives) 13 years ago. . .you’ve posted this recipe before! Well, basically this recipe. The only major difference is olive oil vs butter, and the first inspiration was Michael Chiarello instead of Julia Child. :) I’ve made that recipe once a summer or so, ever since you first posted it in 2008, and I still love it! Does that make me an internet dinosaur? Here’s your original, maybe you’ve forgotten about it, and invented the same great recipe twice? Haha! https://smittenkitchen.com/2008/06/zucchini-strand-spaghetti/

Patt

This was so good. I had Ronde de Nice squash, so just sliced it really thin. It still got lovely soft, almost dissolving into the spaghetti. Thanks again for an easy, tasty dinner.

Laura C.

So excited to be making this otnight. Do you think this will be as successful doubling the recipe?

Allison

Is there a step involving a Cuisinart that’s not listed in the recipe? I noticed the picture of one, and wondered if my zucchini butter would’ve gotten more “spreadable” if I’d used mine. Still delicious, just a different texture than described.

Judith

Ok Deb. I have made your recipes for years. The burst tomato galette is a family staple. But this is pretty divine. Thank you.

Marissa

I would make this again- however I will say that I forgot the basil and added maybe a tad too much pasta water to loosen my noodles, so it didn’t taste to me as great as it could. BUT my 5 yr old ATE IT UP, enjoyably! “Hidden” veggies for the win!

Katherine Paulson

I made this over the weekend for a large group (some who are not zucchini lovers, including my husband who was somewhat skeptical when I told him what i was making) and it was an absolute hit. It tastes just like shrimp scampi but without the shrimp, of course. would actually he great with shrimp, but totally unnecessary. Goes beautifully with a good white or rose. And it heated up wonderfully the next day. I will make this again and again. And again.

Lisa

This is great!! Our three year old loved it, too!
We had a knob of 4Tbl of butter and I didn’t feel like opening a new package, so that’s all I used abs it seemed like plenty. I’ll definitely be making again!

Joy Benson

This is also delicious with halved brussel sprouts , small penne rigate and Asiago. My husband and I cleaned the pan! Sticking this recipe in my back pocket 😋

Susanna Schmidt

This was delicious!! The garlic adds such a nice zip! I made mine with a combination of zucchini and yellow squash because I have a plethora I am trying to work through from my CSA box. Thanks for the great recipe, Deb and for all of the inspiration you have given me over the past years!! I’m thankful for how you have encouraged me in the kitchen.

This made a such a nice summery mealI used whole wheat spaghetti and olive oil instead of butter.

Suzanne

This dish does not disappoint! So delicious and a great way to use the abundant zucchini & yellow squash from our summer garden. The only sound heard during dinner: “mmmmmmmmmmmmmm” – will be making this on repeat all summer and might have garden tomatoes on the side when they’re ready. Thanks, Deb!!

Aleia

Well this is heaven in a pan! I used the zucchini butter as a pizza “sauce” instead and it was bomb! As always, another delicious recipe :)

Kristina

M

Suzy

Your comments on this one are my favorite. Love this site so much.

Lori Biesecker

This was a winner with my not-fond-of-zucchini husband — great gateway dish! Thank you!

I made this dish following the recipe faithfully. While good, I think it would be much better with the zucchini being doubled.

Norah

Could you use other summer squash varieties? I got a mix in my crop share.

Katy Medina

Just. Wow.
As completely wonderful as it reads.
In total heaven after this fabulous lunch. Many, many thanks.

ellen

Hi Deb, this looks wonderful and I can’t wait to try it, but I’m going to hark back with a question that dates to 2015 and your entry on Julia Child’s Zucchini, Rice and Cheese Gratin. The instructions for this pasta say to cook the zucchini until it releases liquid and then the liquid evaporates, and then later to add pasta water. Couldn’t you just stop when the zucchini releases liquid, and skip adding pasta water? I hope this makes sense – I remember the Julia child recipe and how you came up with an alternative method that skipped a few steps and thought that might work here. Thank you

Nadine

This was amazing!! I used a bunch of my CSA haul, and it was a truly blissful dinner.

Laura

Made it last night for dinner. Followed recipe exactly. Absolutely delicious! I wanted to lick the bowl. Thanks for including the weight for the zucchini and,yes, great to not have to do the towel wring out like most shredded zucchini recipes!

Rebecca R

I made this with yellow summer squash and a shaped pasta rather than spaghetti. It looked and tasted like Mac and cheese! Loved it!

Alex

This was, as my husband said, “stupid good”. It was creamy like a carbonara but quite light. I found I needed the full cup of pasta water because I boiled my spaghetti in a shallow pan so it was quite starchy. I might up the chilli flakes to a half teaspoon next time because we like it spicy. Definitely will make again, all summer long.

Sarah

Why is summer so far away?? This is totally up my alley in terms of tastes and texture – just have to wait 6 months for the zucchini!

Rachel

This looks lovely and I’m so looking forward to making (eating!) it soon. I’m also *loving* the YouTube videos and am super excited for more! (That one-pan farro dish is SO! GOOD!) Non-food question for you: any chance you’d share what tools/products/process you use to curl your hair in the videos? It looks great and I’ve never been able to figure it out for myself.

Sue C.

I made this and found it was similar to an Italian dish – pasta nerano, without having to fry the zucchini (huge time saver). I liked the simplicity of the dish. I cut the butter to 4 TBL and subbed in 2 TBL of EVOO and still found it a bit rich. I think I will try 50/50 next time. Still worth keeping in the recipe rotation. Thanks.

janetinbeantown

Wow, wow, wow, this was so good (and easy), but Deb is a much more dainty eater than I. I doubled the recipe, and it served 4 adults for lunch. Awesome side benefit was the steamy zucchini, garlic, butter facial I got when I had to peek into the pan to make sure the zucchini wasn’t browning.

Liz

Yum! About a minute after adding the pasta to the zucchini pan, I stirred in an egg, carbonara style, which helped it feel more like a meal to me. Also, it was one of the rare times that using a hand grater felt easier than pulling out the Cuisinart (for those who were wondering). Thanks for another tasty pasta recipe! (Your canned tomatoes and butter sauce recipe is now the only way I want to make tomato sauce, even after living in Italy!)

Suzanne

Having planted too many zucchini this year, I’m oppressed by its damp sliminess. This dish, too, is damp and slimy thanks to the zucchini. But, tastes good.

Susan Simpson

Just tried this – it was absolutely amazing! Didn’t have red peppers so used a small shake of dried chilli’s instead. Will definitely make again and will make sure I have some Basil next time too. Thanks for sharing.

Amy

Do you think this would also work with marrow? I went to the market for zucchini specifically with this recipe in mind and they were out! Fingers crossed because it’s what I really want for dinner tonight…

Judy

This looks absolutely delicious. My brother-in-law has MS and eating spaghetti is difficult for him. Do you think it would work work with a short pasta which would be easier for him to manage? I’m making chicken marsala … what do you think? I need your brain!!!!

Cindy E

I can’t tell you how happy I am you posted this recipe! We are getting 2-3 zucchini a day and this is amazing. Now zucchini quesadillas have a competitor. 😊

Amy

I made this for dinner tonight and it was delicious! Definitely making it again this summer!

Sara

Made this last night doubled for a full pound of pasta, and everyone loved it! Made just as written, with the addition of lemon zest. A really great way to use up garden zucchini!

Jennifer

This was excellent!! I drove an hour away to a farm to pick more fresh zucchini just so I can make it again this week! Extremely easy to
follow and produced super restaurant quality flavor. Thank you!

Sarah

This was delicious! I was a bit short on basil so I subbed in a bit of fresh mint but was afraid to add too much mint to the flavor profile. I liked the bit of mint, but thought it need more basil/mint than I used. Long story short, don’t skimp on the basil.

Malenka

Heckin’ YUM! Phew. Made this incredible dish in today’s episode of: waging an edible war on my garden zucchini. I used a nice quality orecchiette and added an ear of fresh sweet corn and a big handful of garden cherry tomatoes sliced in half right before I added the reserved pasta water. Holy moly! The crunch from the sweet corn was an excellent texture and the tomatoes really made it feel like summer. Lots of fresh ground black pepper added a bit of extra lingering warm spice. The whole bowl was amazing to the last drop and I’m so happy to have a new way to keep up with the never ending abundance from our garden!

Emily

This is amazing if you also cook spinach balls a la Carluccio’s. You mix squeezed out spinach, breadcrumbs, parmesan, garlic clove, an egg and a LITTLE bit of nutmeg into walnut-sized balls and fry them in oil. Scrumptious!

jess

i see what you did there, song ;)

Janet Luo

I almost never comment, but I NEED people to know how good this is! I made this for dinner last night and still can’t stop thinking about it. Who knew zucchini could be cooked down into a sauce?? It was a perfect weeknight dinner!

Kamian

Any ideas for meat to add to this? Maybe meatballs? Suggested recipes?

Mairi

Once again Deb makes a perfect, simple, recipe and I think, hmmm this is amazing but I should definitely add lemon and also this would be great with some crunchy cannellini beans.

Mary

Well, only in the Smitten Kitchen is “pasta with green goo” suddenly the only thing I want to eat this summer! (Not yours, Deb. Yours is lovely. Mine is green goo.) I substituted cavatappi and goat cheese for the spaghetti and parmesan and it turned out delicious. Keep a close eye on the zucchini butter for the last few minutes of cooking – at least for me, it seemed like the water would never evaporate and then all of a sudden the bottom was brown. Next time I will probably use a bit less butter and add some olive oil but I have absolutely no complaints about the buttery version!

That was fabulous. I finished it by placing a whole burratta on each serving, Also had heirloom tomatoes marinating in olive oil and basil that we put on top. But the zucchini butter….that is a brilliant idea!

Michelle Zuniga

Just what I was hankering for. It’s delicious!! I did add a fair amount of fresh lemon juice as we felt it needed the acidity. Will definitely be making it again.

Dmc

I’m planning to make this to use up the roughly 40 tons of zucchini we have… question tho, the pic above looks like zoodles zucchini, rather than a course grate. Can anyone clarify?

Caroline

Excellent recipe! We added a ball of room temperature burrata on top and WOW!

Christy

We’re entering into the being-overrun-with-zucchini stage of the summer garden, so I made this last night. I doubled the recipe because we have two teenage boys — and good thing I did as they devoured it. Huge hit!

Amanda

Deb, this is simply a stroke of genius! So simple yet delicious and unique.
Awesome!!

JP

Can I make the zucchini butter today and cook it into the pasta tomorrow?

Penina Klapper

I made it tonite….yes the kitchen smelled fantastic. My husband and I ate it and enjoyed every forkful.

Tola Oyesanya

This is so flavorful! I didn’t have fresh cheese or basil and used Parmesan/pecorino blend from Kraft and dried basil and it was still great!! Definitely adding to the rotation!

Sooo good. That pile of Zucchini will have another dent taken out. Made it as per directions (except added shrimp) for kids and people who have “texture issues” and they ate it up. For my taste I would have added more red pepper but 4 big garlic cloves were not overpowering. Chenin Blanc was our wine to pair.
Great recipe! I’m signing up for more!

Lauren

OMG. This was a-mazing. Like, my wife went back for THIRDS amazing.

Hugh Goggins

This was just what I needed for a not-too-complicated meal on a summer night where I’m tired from work. Delicious..

Deborah

You did it again! This came together delicious, sweet and easy for a summer din at a time when I’m ten hours jet lagged and pregnant with three kids to feed. Super pickiest kiddo even ate a portion which is like Everest. The other kids loved it too. Will def make again and not change a thing. Thank you!!! Keep up the humane, mom friendly, one pan/dish wonders please!!

Pat

This is delicious on its own, but you could add grilled sausages, or shrimp, or meatballs if desired. It’s makes a light evening supper without the addition of other proteins. Great way to use summer zucchini!

Dina Bishara

I added 4 ounces of goat cheese I needed to use to the zucchini and extra pasta water to thin it out a bit. Worked well :)

Peter

Terrific and easy dish. Used potato masher to break up grated zucchini. Served with fresh, homemade egg pasta. Delish.

T

This was delicious and packs a serious garlicky punch! I made it with whole wheat spaghetti and marinated tomatoes on the side. I couldn’t get my pasta to incorporate nicely into the zucchini butter at the end no matter how much I stirred, so my final product didn’t look very pretty, but who cares when it tastes this good. I’m doubling this recipe next time so we have leftovers.

Ktista

This was AMAZING! I actually made the zucchini butter the night before and refrigerated it. So quick and easy to put together the next day with that part done! I cut thin half moons of zucchini and yellow squash as I prefer cutting to grating and it was perfect. A keeper for sure!!

Pamela S

This was soooooo good! It just bumped zucchini cakes out of my #1 spot!

Lauren

Yumm, I just finished eating this delicious dish. I highly recommend making it. Really, really good.

Netta

Yummy! Everyone loved it.

Made this today and it turned out AMAZING ! Thanks for sharing!

Tracie

Omg this was so freaking good!! I made it with whole wheat spaghetti soi would feel less guilty 🤣😂. We will make this again for sure

Shannon

Found this today. Made this today. Loved this today! Thank you!

Bonnie

love!!! We’ve made this as is, we’ve also done it with hearts of palm “noodles” for low carb, and we’ve done it with added sautéed shrimp and crab claw meat. It’s always a hit!!

Rachel

This was soooooo yummy! Followed the recipe exactly (as I always do the first time I try a new recipe) and, WOW! I absolutely love that there are so few ingredients and it’s so simple. Definitely adding this one to my summertime rotation. Now back to sipping a little chardonnay and licking my plate clean on a lounger in the backyard… Cheers, and thank you for this delicious meal!

Christine

Wanted to let anyone else thinking of doing so that I cut the butter in half and it was still plenty buttery. (On the other hand, having now read all these rave reviews, I’m thinking I may need to make the full-fat version one of these days!)

Tina Davis

I haven’t tried this yet, but am I the only one who thinks that eating 3 tablespoons of butter in one serving is very unhealthy? Would this receive work with less fat?

Made half the recipe last night for husband and I and enjoyed it very much. I did add some lemon zest and splash of lemon juice just before adding the pasta water. It brightened the dish right up and I do recommend it. Next time I will top the dish off with some crispy bread crumbs to add a bit more texture, too.

Stacy

It’s high season for both tomatoes and zucchini. Neighborhood gardens are in full swing and the inundation has begun. Recently I found myself waist deep in beautiful, fresh tomatoes and zucchini and yellow squash. I was on the horns of a dilemma – Michael Ruhlman’s Pasta with Tomato Water or Deb’s Zucchini Butter Pasta? What to do? How to choose? Then the simple answer struck me, duh, both. Neither recipe is complex and they combine beautifully leaving me with more good stuff to mix into my pasta. The only modification I made was to omit the garlic from one recipe. Thank you for years of inspiration and great recipes and enjoyment from your beautiful wit and writing.

Leah

Added a couple of shredded mushrooms with the zucchini. No garlic, no cheese, just butter, salt and pepper. The umami was out of this world. Put it on top of rice instead of pasta. So, so good!

Chicago

Wowsa. This is absolutely a keeper. Used chickpea spaghetti which broke more easily than semolina, I presume. Don’t panic when the noodles are stuck together, they come right apart in the pan pulling with two forks. Used 3 clove garlic and romano because it’s what I had. I will definitely make this again. Thank you, Deb! You were not wrong with the garlic to butter aroma.

JoAnne Miller

How much salt?

Marbarre

Finally got some ripe zucchini in my New Hampshire garden and made this tonight. As legitimately delicious as promised. Made exactly as written. Next time I will make even more sauce as we were licking our bowls! What a great “meatless” alternative. Am joining the ranks of those who highly recommend this dish.

Elena Varipatis Baker

My younger daughter hates zucchini intensely and I knew it wouldn’t be worth the inevitable meltdown if I made this and tried to convince her to eat it. Thankfully this week she is with her grandparents out of state so I made this for my husband and me. Delicious!

Leah the COVID long-hauler

Deb, I could cry I’m so thankful for your recipes—I’ve been in a deep food depression due to long COVID parosmia; garlic, onion, and way too many other staple foods now smell and taste so upsettingly bad, and I’ve been desperately looking for recipes that are not only ‘safe’ parosmia-wise, but that also a.) are veggie-forward and b.) feel like complete meals. Omitting the garlic here made me sad, but even without it this was SO DELICIOUS. Thank you so much for sharing recipes that are so tasty, customizable, and vibrant. I feel like this one gave me a little of my kitchen confidence back.

Christine

This is super great. I made extra zucchini stuff and saved it before adding the pasta, park, and basil, and I’ve been eating it on grilled bread, just putting a heavy handful of grated parm on top, sticking it under the boiler for a minute, and then sprinkling (covering) it with chopped basil. Adding it to my “Zucchini recipes from Deb that I have to make all summer” list!

Eileen

Can this be frozen?

Patty Veiner

I made this last night and it was delicious. I substituted leeks for the garlic because my husband doesn’t eat garlic. I would definitely make it again!

Bethany

Heather

This was so incredible. So easy and actually pretty fast. With a food processor and garlic press, it was mostly just stirring and boiling water! I sautéed some shrimp in garlic/butter/squeeze of lemon and added to bowl when serving. Will make again!

Katie K

Yum, yum, yum!!!! I wanted to use up a box of spaghetti so I cooked about 9 ounces. The downside was that there wasn’t as much sauce as I would have liked; upside, is that I’m having a lovely lunch with leftovers. I added poached shrimp which added a protein boost but it would have been fabulous without. Definitely a keeper and a great way to use the bumper crop of zucchini which marks this time of year.

Mary Fran

Simply great. Have made it twice already. The second time I used even more garlic and I added Garlic Gold: Toasted Garlic Nuggets toward the end of cooking. My garden is bursting with zucchini and basil. It’s gonna happen again soon.

Misa I

Sooooo easy and so delicious! I used a summer squash and a fairly large zucchini (thank you for including the weight for the squash, so hard to cook with a notation like 1 zucchini when they vary so much in size). Also I substituted 2 tablespoons of olive oil for some of the butter due to watching cholesterol, but still felt it was luxuriously delicious.

Deborah

Sophie C F

Just made this for my family. Everyone – from picky toddler and newish to food infant to hungry husband – LOVED it. I mean, when a toddler asks for more (we’re at thirds), you know you have a winner on your hands. Thanks Deb!!!

Alyson

This dish was crazy delicious and easy!!!

Erin R Hoffmann

The first zucchini recipe where my kids went back for seconds! I doubled it and used half zucchini, half summer squash. It was delicious!

Celeste

Delicious! I followed the recipe just about exactly (and used homegrown zucchini, basil and garlic.) Next time I’d up my zucchini to pasta ratio since the sauce was delicious.

Heidi

I’m not a huge fan of zucchini but for some reason this recipe called my name (maybe butter? Garlic?)! And I’m so happy it did – I thought it was simple and absolutely lip-smacking delicious! Using the salted pasta water was all the seasoning it needed besides a little pepper to finish. Tomorrow, your raspberry breakfast bars with farmers market berries! Haven’t had a recipe from you I didn’t love.

Nancy Papagno

I saved this a week ago and waited for the right night to make. However, as I went to make it, I realized making the pasta first leaves the pasta to get cold. So I waited. Although I have saved pasta water before, I think I’ve had this problem before: once again, the water in the cup fell over and I lost most of it down the drain. So – despite the dish coming out great, I would recommend: 1: integrating the boiling of the pasta into somewhere after the beginning, and some measure to keep it warm. 2: And assuring the saved pasta water, since the dish needs the extra moisture.

Julie

Ok, this was amazing. I was a little skeptical that a pasta made from so much zucchini could be this good, but I’m so glad I tried it. Totally a recipe where the sum is greater than its parts.

Kathy

So good!! Thank you for the simple and delicious recipe. It will be in my regular rotation during squash season.

Andrea H.

I gave my zucchini-hating seven-year-old a small dollop of this, saying, “Just try it, you don’t have to eat it.” He tried some and said, “I actually like this!” and gave himself two more (large) servings (while my eleven-year-old gourmand swooned over how good it was). At bedtime, the little guy asked, “Could you please make that spaghetti again? I just loved it!” This has never happened before, having a request for supper the night before. Three stars from the child Michelin guide.

Lindsay C.

Made this tonight for my husband and mom. It was DELISH! We did add halved heirloom cherry tomatoes, corn cut off the cob, and some grilled garlic and gruyere chicken sausages (Aidells brand) to make it a full meal for the meat lover in the household. It got RAVE reviews! I doubled the zucchini butter recipe (used 10T butter, 2T olive oil). My mom eats GF so we cooked half GF Jovial pasta and half gluten-filled fresh pasta and just served up the zucchini butter on our own helpings, instead of mixing the pasta into the butter. Used the GF pasta’s water (only needed 1C total for a doubled recipe) to mix in and thin the zucchini butter which worked wonderfully. Would absolutely make this again! To top it all off, when the garlic hit the butter I did indeed get “yum that smells so good” from both the husband and my mom! Winner winner zucchini dinner!

katy

This is a wonderful, delicious way to use up zucchini (currently in explosion mode in all gardens). Deb, do you think this sauce would freeze well? My thought would be to freeze the mix without the pasta water. Thaw, heat, and add pasta water after pasta has cooked. Thoughts?

Janice

This was really good once I realized that I was eating pasta with a garlic zucchini butter sauce rather than crunchy zucchini sitting on top of pasta. I will definitely make it again.

Susan

This was outstanding. So easy too. Thanks, Deb.

Meghan Stevens

Hi, loved this! Just checking, when you said it serves two people you meant two,different people and not just me going back and serving mysel pu two times,right? 😜 totally delicious!

Julie Garagliano

Yes! Delicious. For one person, I used about a cup or so of shredded zukes, followed the recipe pretty well with the exception of adding about a quarter cup chunked up cherry tomatoes that were languishing in my kitchen. Added them at the very end so they just got heated. The zucchini turns into this soft saucy thing and with the cheese….. it was amazing. Don’t leave out the red pepper flakes, and add enough salt. You won’t be disappointed.

Colleen Crosby

It was delicious and so easy to throw together from summer ingredients on hand!

Su

Made it last night for a salad/seasonal veggie supper at my home. Served at room temperature. Everyone wanted the recipe.

Dorothy

Oh, my goodness is this so good! I doubled the recipe using yellow and green squash without a problem. I wanted leftovers! This recipe is a great dish to serve as a side with grilled seafood for a crowd!

Erin A

Nancy Ceglia

We made this recipe today as written except to substitute sachetti (little purses) for the pasta which worked great, by the way. It cannot be exaggerated how delicious this simple recipe is. Will make often.

Kimberly

This dish was amazing! We gobbled it up. We’ll definitely make it again.

Jessica

This is SO GOOD. I used GF macaroni and ricotta bc that was the only pasta/cheese I had on hand. The zucchini is the star! Between this and the Ultimate Zucchini Bread I am giving to all my neighbors, SK is really helping me out with my insane amount of garden zucchini. Thank you!

Laura

This is extraordinarily delicious. We double the recipe but use a total of 8TB butter. I also once used a small onion in place of the garlic (softened in the butter for 3-5 minutes) when there was, alas, no garlic in the house. We found it perfect both ways!

Jocelyn

Holy deliciousness! I will be making this constantly throughout zucchini season. I used a full pound of pasta and approximately six medium sized zucchinis but kept everything else the same. Leftovers were delicious and helped along by the addition of a jammy boiled egg.

Lindsay G

Has anyone tried this with frozen zucchini? I can only eat zucchini so many times in one week and the garden just keeps providing. I was thinking since the zucchini gets cooked down so much maybe I could shred the zucchini then freeze it and then I could have this pasta this winter.

Sammi

As many others have mentioned, the perfect way to use up some of that zucchini in your garden! The perfect summer pasta – simple and satisfying without being heavy. I added some sautéed oyster/sh*take mushrooms, which added great texture, and finished it off with a few squeezes of lemon. Thanks Deb!

Debbie

The recipe sounds yummy even though I don’t care for zucchini. I’m a picky person and I do not like parmesan cheese. Is there another cheese that I can substitute. I’m trying to eat better abd change up recipes.

Judy

I love this…definitely my go to recipe when all my zuchis come in… Do you think it will freeze well when I need a taste of summer in February??

RayGlenen

Wow!!! Just….wow!!!! I added some scallops which I pan-fried with a little garlic beforehand!!! Sooo good!!!

Jackie L Simpson

Denise

Just made this without garlic (allergy) and it was so good. I added some lemon zest+juice and dill because of a summer garden situation. Top five pasta dish. The zucchini becomes incredibly buttery. Loved it.

Tracey

This is scrumptious! I forgot about some TJ’s ravioli that were already in the fridge and used them instead of spaghetti. I’d do it again with whatever pasta I had on hand, and was thinking it would also be delicious to toss in shrimp, clams or even fresh tomatoes at the end. It’s such a versatile recipe, don’t be afraid to experiment. Thanks again, Deb! Your recipes have never steered me wrong. 💗

SB

This was delicious! Everything I hoped it would be. Light, easy and quick, and tastes like summer!

Gail White

My backyard garden is zucchini heaven. When I saw your recipe I knew this recipe was a must do. And at this moment a local farm near has legendary corn in season. So, I took the liberty of cutting the kernels off a cob of Peaches and Cream corn. I added it in the final minutes to the zucchini sauce. That was a match made in heaven! Thanks for the inspiration.

Tea

Donna

I made this for dinner tonight and it was a huge hit. At first the hubs was like ‘where’s the meat’. But it tasted soooo good – and I did use Barilla protein spaghetti – so he didn’t bring it up again. He just happily ate through 2 and a half servings. Excellent recipe, thank you for sharing.

Joanna

I made a half portion of this and ate it all myself while my husband was out of town. It was incredible and I can’t wait to eat it again!!

Sharon Schach

I made this on Thursday and sent it to all my friends and family by Saturday. It was absolutely delicious and very easy to make!
I used about 2 lb of zucchini because that’s what I had. Smitten kitchen made it a joy to prepare this dish. I definitely give them and it five stars.⭐⭐⭐⭐⭐

christine carter

Really a great recipe! Thank you!

Chandra

Thank you, this was absolutely delicious! So satisfying to use zucchini and basil fresh from the garden.
Do you have any suggestions for an accompanying protein?

Karen

I’ve made this 4 times in the last two weeks. I’ve used parsley instead of basil. I’ve thrown in roasted cherry tomatoes (Nigella’s Moon Blush method). I’ve added shredded sugar snaps. One time I couldn’t face shredding, so just chopped the zucchini finely and went with that, It’s made me happy every time. It’s such a great recipe. Thank you, Deb!

Alyssa Holmwood

Made this last night and liked it very much. Light and summery. I used fresh pasta (from an Italian market—I didn’t make it myself). I cooked the zucchini first and just held on the stovetop, covered, then boiled the pasta and then combined them as indicated in the recipe. I think that sequence is better because the pasta risks getting overcooked or sticking together if it sits for any length of time, whereas the zucchini didn’t suffer from hanging out in the pan off heat. Abundant basil and Parmesan really make the dish, plus a grinding of black pepper. I did omit the red pepper flakes (not a fan of those), so maybe that’s why I found that the black pepper was needed at the end.

Hilda

This was delicious, thank you for the recipe!

Sarah

We made this, a little heavy on the zucchini, and topped it off with pine nuts at the end too. The whole family devoured it, definitely a keeper for us!

Lindsay Marsh

Jenny

Omg it was sooooo good. I made it for myself and my one year old, but ended up inviting neighbors to eat too. Everyone loved it!

linda

Yum!
I added a can of cannellini beans, drained and sauteed in a bit of olive oil for protein. Everyone loved it.
No joke, when I added the garlic to the butter, my teen’s head popped up and they said, “smells good! what’s for dinner?” just like in your article. too funny.

SB

Delicious. I actually read the recipe wrong and used 750 grams of zucchini (!) but the final product was no worse for the wear. Also, I skipped the basil because I didn’t have any. I plan to put the leftovers into a pasta frittata!!

Molly M Jennings

Just made this for lunch today (added a bit of onion) and oh my is it super delicious!

Lala

Made this for dinner tonight and it was incredibly delicious! Thanks so much for this recipe! Very happy to have another use for the abundance of zucchini this time of year.

Mo

I just made this for dinner after finding yet another surprise zucchini hiding amongst its neighboring plants, and oh my goodness, I never want to eat anything else again. This will be my go-to recipe for zucchini from now on! Thank you so much.

Jms

Delicious

Kate

How best to heat leftovers? Microwave or low slow on the stove? It was delicious!

Marie

I am recovering from an injury to my chopping hand, so I had to take a few shortcuts: pre-minced garlic and pre-grated parmesan. I grated the zucchini in the food processor, and I used whole wheat spaghetti because that’s what I had on hand. And it was divine. The perfect blend of rich and healthy, green and earthy. I will make this over and over again!

Clara

I made this this past weekend for a dinner party with friends. It is absolutely fantasticly delicious. Everyone loved it.

Alycia

My kids ate every last scrap of this dish!!! They are zucchini haters unless it’s in bread form, so this was a huge success. I accidentally made the whole (16 oz) package of noodles. So next time (oh yes, there will be a next time), I’ll follow the recipe. I’m looking forward to a higher zucchini : noodle ratio.

Melissa

oh my goodness, this is sooooo good!!! Thank youuuuuuu!!!!!

Molly

Will this work if the zucchini is on the larger side? I have two that got big while I was out of town!

Juka

Lauralli

Fantastic! I will make this again and again! I did make a couple of adjustments such as using half butter and half evoo (in an effort to make it a smidge healthier). Also, it was pouring raining and I didn’t want to go outside to clip my basil so I used some homemade pesto I had in the fridge.

Lauren

My 7yo avowed zucchini hater renamed this “The Delicious Spaghetti” and ate with gusto (rather than the usual gagging after being cajoled into a bite of zucchini anything)! I used whole wheat capellini, 4 Tbsp butter, 1 Tbsp olive oil, and added 1 Tbsp basil pesto and leftover grilled chicken breast. My zucchini were a bit under 1.25 lbs so I sautéed about 1/4 cup sliced leeks with the zucchini and they melted into the sauce beautifully. Thank you Deb for another genius recipe – easy, healthy, quick, delicious and adaptable. (p.s. I just had the leftovers for lunch and it reheats beautifully at 50% power in the microwave)

What a tribute to zucchini!, i served this with rotini and the stuffs fills the crevices wonderfully.

jules

oh wow i lost my recipe and made this with grated shallot and onions, which changes the flavor considerably, making this sweeter. your recipe was great as it was. i even turned roasted, salted pistachio nuts into dust, which added nothing either! so glad i found this again.
simple, great as is!

Danielle Sink

This was amazing! The manly “must have meat with every meal” eater added shrimp to his portion but it really didn’t need it. So simple and so delicious.

Sarah

This sums up everything I love about Deb’s recipes – simple, unfussy ingredients and methods that transform into something sensational. This dish will go into my summer favorites forevermore. Thanks Deb!

Emma

Yum! Every plate was clean. I think I had too much spaghetti so the sauce felt a bit light but the flavor was delicious and it was delicious with grilled chicken. I added extra chili flakes for my Mum and in honor of Deb who sometimes reins it in for a&j. Thanks for another delicious dinner, Deb!!

I love this recipe! Thank you!! Fast and so delicious. The whole family loves this. Perfect for all the produce coming out of the garden

Bob-O

Penny Lamping

Oh my goodnesss-literally! We made this last night, with yellow summer squash cuz that’s what we had and it was fabulous! We’ll be making it often since we seem to have over planted the summer squash!

M J

This recipe is/was EXCELLENT!!! I used Asiago and Parmesan cheese and it gave the flavor a bit of extra “zing”. I will be making this recipe and sharing it with my friends when they want to include more veges in their diet. Simple, easy and tasty.

Alison L

Wow, THIS PASTA IS OUTRAGEOUS. Another amazing recipe to add into the rotation! I doubled the amount and was so glad I did, because my husband shoveled it in like it was his last meal on Earth. There was a small amount of the sauce left behind in the pan when we were done, and we used it to slather on some toasted baguette and it was out-of-this-world. Could make a great base for a bruschetta appetizer. Thanks Deb!

Barbara

I made this tonight and it was fabulous. It got rave reviews from all at the table. We will for sure be making this again.

Kristin

I just made this for lunch, and was gloating because I would get it all to myself. My zucchini-hating husband came down from his office, asked what it was, tried it, and took a plate for himself!!! Deb got him to eat tofu, and now zucchini. I guess I will break out more of Deb’s veggie recipes from the cookbooks. Thanks for another great one!

Lee Buttala

I added a bit of lemon zest and topped this with toasted bread crumbs and loved the end result. Imagine there are a million simple modifications to this recipe that personalize it.

Pinkskatinggirl

I made this tonight. Delicious! Even the vegetacle-hating husband liked it!

Michele LaCagnina

This is fabulous. The store was out of parmesan so I bought pecorino. Fabulous.

Norma

I am SO delighted to find a recipe that specifies the weight of zucchini rather than saying something like “two medium zucchini.” Does medium mean the size of your arm when you’ve just found one hiding in your garden that is the size of your leg? Thank you Deb – I appreciate your accuracy!

Ali

So. Flippin’. Good!

Amy

I just finished eating this for dinner and it was so good I felt compelled to leave a comment! It was fabulous, my new favorite summer meal and definitely one of the best zucchini dishes I’ve cooked. I served it with a wedge of lemon for a sprinkle of lemon juice but without the lemon it was still amazing.

Sooooo delicious!
Chickened out and used half olive oil and half butter. Just me eating it! Addictive!

serin

Julie Wilkens

Sharon Splett

This dish is so simple and delicious! I know it is going to be a regular! What a great way to use the bounty of zucchini! Hard to believe there is a huge zucchini in this dish. I made a little tomato and onion salad to go with it. So perfect! So summery! Thank you for a great recipe!

Lynn

Another winner by Deb! I’m a recent new mom and this was easy to throw together, esp using the food processor for the zucchini. I didn’t taste much basil so if you dont have it, I wouldnt fret too much.

Arbo

Made this today for the third time. Halving the recipe and finally got the salt almost under control. For this version, I used all the ingredients, plus an envelope of olive oil packed tuna added off heat, and squeezed half a lemon over the whole thing. Delicious.

Emma

I added a squeeze of lemon at the end and mixed in some roasted tomatoes for a pop of flavor. Delicious!

Lisa Clark

Making this tonight and I am stoked! Looking thru all the great comments to see if anyone else thought of melting a few anchovies in the butter…if so, how was it?

Anne

This is so delicious and easy! Even my kids, who usually dislike zucchini, asked for seconds :). Thank you!!

Juliana

I hate zucchini and I loved this!!! It worked even with some squash that was quasi frozen from my poorly calibrated fridge. And worked with all sorts of summer squash. Will make again and again.

Sara

This was…. insanely good. Followed the instructions to a T and used grass-fed butter. Paired it with a NY strip steak to make a complete meal.
If you’re on the fence about making this, JUST DO IT!

Lisa

Wow! So good. I made minor mods…I also did a 50/50 split with butter and really good EVOO. I threw on a couple of anchovy fillets and about a TBS of tomato paste into the butter and oil. At the end I squeezed in half a lemon. We devoured it. It’s in the regular summer rotation!

Colleen Perez

I just made this tasty, fragrant pasta. The only change I made was to add a couple of handfuls of baby spinach with the half cup of pasta water to up the veggie content. This recipe goes into my favorites file!

EL

Both of my kiddos (ages 6 and 2) asked for seconds, which basically ranks this up there with pizza and hamburgers. 😆 Excellent recipe for my zucchini pile, too! Thank you!

Justine Simonson

This is just to say that my 2 (who won’t eat anything green) & 4 year old ate three servings of this last night abs asked to have it again this evening. It’s really good!

KJill

Cut back to 6 oz pasta, still a good size 2 servings for us. Reduced butter to 3 Tlb but added a small slosh of cream left over from another recipe in the finishing so no healthy points for me on that! After weeks of zoodles this was a nice switch up,

Phoebe Papaeliou

This is such a good recipe! It is such a winner. I could just eat it alone for dinner, but want to have a protein and salad with it for guests one day. I am not sure what sort of protein/meat would go well, besides meatballs. Any idea?
Thanks

CurryCook

My toddler ate vegetables! Green vegetables! High fives all around. This was delicious. Also, a great way to use zucchini. It did take an extra 10 minutes of cooking to get properly smearable. Lots of depth of flavor, but next time I might add some grated gruyere and maybe breadcrumbs, and even increase the zucchini. Great recipe!

Bentley

Made this tonight with 1 lb of bucatini and 1 lb of green beans and it was a hit! Stretching the sauce over more bulk helped get the zucchini-shy kids on board. I was going to add lemon zest because lemon+basil+garlic is my happy place but I forgot and I didn’t even miss it. Can’t wait for lunch tomorrow 😋

This is the first of your recipes I’ve made. It is wonderful yet easy to make. The garlic sauteed in butter is such a fragrant start to a recipe. And this is a great way to use that prolific summer vegetable, zucchini! Thank you!

Kate

LisaM

This is a definite keeper! Hubs + I devoured this so quickly that we forgot to post a picture of the delicious results! So easy and soooooo tasty! Thinking we can make a fall/winter version with broccoli or cauliflower🤔

Sandy

This is the most delicious use of zucchini! I have used zucchini in so many recipes (all good), but this is the the absolute best! So easy and quick to make – we could eat it every week! Prepared the recipe as written, with the exception of using 1/8 tsp of cayenne instead of the pepper flakes.

Rosie Griffiths

This was DELICIOUS. I added shallot because I didn’t have much garlic, and added sauteed broccoli stems because I needed to use them up. I also used maybe 4 tablespoons of butter and extra oil to lighten it up a little. It was SO good. This recipe makes me want to buy up more farmers market squash (instead of looking for ways to use up what I get in my farm share). 10/10 will make again!

Michelle

This is incredible! Do yourself a favor and try it. My husband was skeptical, but loved it so much he asked me to make it once a week.

Rachel

Kathryn

This was delicious! I made it Greek by using dill in place of the basil and feta instead of Parm. YUM!

Colleen Morrison

This was absolutely fabulous! So quick, so delicious, and a great way to use up those giant zucchinis!!!

Paula

Oh my goodness
Made this tonight, just delicious. Only had dried basil, still great.
Paired it with fish, made a nice meal
And it came together so quickly. I will be making this again

Judith Gourdie

I made this exactly as written and it was great. I took a bite from the pan after dinner was over and it was even better. Sitting there for a few minutes in the pan seemed to make the sauce silkier.

Ellen

Honestly, I think what I love best about the veggie-heavy recipes on this site is that there’s always a core technique, which is amazing, and then you can build/iterate on that. I made this today and the core technique of sauteing the grated zucchini in butter until the moisture cooks out – so good! I threw in a few diced garden tomatoes that had split in the rain alongside the zucchini, tossed in a few cups of brown lentils right at the end to make it a more well-rounded meal, and (I confess) used almost twice as much zucchini as the recipe called for, because it’s zucchini season in my garden and you know what that means. It turned out AMAZING. (I would say that the lentils make it slightly worse than it would be without them so I can’t recommend that move, per se, but they’re cheap protein and it’s not a huge detraction from the dish so I’ll probably do it again.) I free-styled on the seasoning quantities a bit to compensate for the extra volume (it also took longer to simmer off the liquid, which made sense) but otherwise stuck more or less to the recipe from there. I love recipes like this with room to play around!

Theresa

I’ve made this twice. First time I forgot to save a cup of pasta water so used chicken bone broth. It was delicious. I made it for dinner tonight and topped it with roasted cherry tomatoes. It’s an incredible recipe! I’m smitten!

Mary Ellen G

Long time reader, first time commenter – you inspired me big time for dinner tonight! I used this recipe AND your tried-and-true “beans as pasta” approach and made the zucchini butter with Rancho Gordo cassoulet beans tonight! It was delish – kids & grownups gobbled it up :) definitely recommend!!!

Christina Gibson

I just made this and it was seriously delicious. Very summery and I was surprised how much flavor the zucchini had at the end. Yum!

Catherine Egan

This is amazing! I made exactly as written and loved it, as did my family. Thank you for another delicious recipe, Deb!

Amy S

So easy to make and really delicious. My husband, who is not a huge fan of zucchini, cleaned his plate and went back for more. WIN!

Sabrina

Made this tonight for dinner and possibly leftovers for lunch tomorrow- delicious!!! Sweaty over the stove in Hawaii with no tradewinds – perfect summer dish!

NICOLE

BEST THING EVER!

Marie

I just tried this tonight but only had 2 small zucchini, so I added in three grated carrots too. The carrots didn’t break down quite as well as the zucchini so I had to cook it a little longer, but it was delicious nonetheless! I’m looking forward to repeating with more squash. My 3 yo and I both thank you for this one!

Janice Hendryx

I made this exactly according to the recipe and it is wonderful! Thank you for another great dish. I have never been disappointed with your recipes.

Chamekke

About 20 years ago I came across a recipe very close to this one (used spaghettini, but no basil because it was hard to get locally). This was my go-to summer dish any time I was too tired to make something fancier — and it’s so delicious! For me it’s also full of memories, summers lit with warm breezes and love. I will make your basil-y version tonight. Thank you!

Hanni

This recipe is soooo good, thank you, Deb! We pimped IT with som pinenuts, it was great!

Jayne

Made this and it was lovely. We got 4 hefty portions plus two dainty. It reminded me of watching Tucci’s segment about Capri and the fried sliced zucchini with pasta. They “forgot” to tell him about the butter …

Iveta

This is a brilliant recipe – simple, elegant and it tastes sooo good! My hubby hates basil and he did not mind it in this at all. I can see myself making it on a regular rotation.

Amanda

We just made this tonight and it was phenomenal!! We added some crispy prosciutto on top and maybe a bit too much red pepper flakes, but holy moly. 10/10 would make again.

Chester’s mom

I have made this recipe weekly since it was published. I rarely have leftovers but just happened to have a little bit leftover from yesterday’s dinner. I toasted a thick slice of bread, smeared it with the warmed zucchini, sprinkled on some shredded asiago and topped it with a poached egg. Showered the whole thing with fresh black pepper and a bit more salt. Breakfast nirvana!

Sarah

Deb does it again!! This was mighty tasty!! Will absolutely work it into our rotation. I grated the zucchini the night before and they were perfect in the fridge for 24 hours. Also added some toasted bread crumbs for crunch. Not necessary, but we’re also tasty. Would highly recommend!!!

Reva

Fantastic recipe. I love getting a jammy situation going with vegetables, and this was great to do with zucchini. I subbed 6 T of olive oil instead of butter – worked beautiful and resulted in a creamy, green sauce. Thank you, Deb!

Marla

Finally made this, delicious! Recipe is a keeper for zucchini season.

Karen

This was freaking amazing! My picky kids asked for 2nds and 3rds. I should have doubled the recipe, and will next time. But I didn’t expect it to be such a hit. The only reason I made is that I had a caveman club sized zucchini on had. What a delicious surprise!

A perfect way to put all that garden zucchini into a delicious meal. Thanks, Deb!

Perfect, delicious, and healthy meal for my whole family!

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Paula

Is this best served hot or will it work chilled? Thinking of making it ahead for a Labor Day picnic…

I have made this a few times this summer and we love it! I didn’t have enough zucchini today so I threw in a can of white kidney beans and it was delicious! A good easy cottage recipe that can adapt to what’s in the cupboard!

Kristin

This is a good recipe except mine came out WAY too salty. I would reduce salt by about half next time. I did use salted butter, which I’m sure contributed, but I think even with unsalted butter this would’ve been too salty. (I typically sub in salted butter in recipes and don’t have a problem, but I should’ve thought about the fact that this recipe uses a lot of butter.) Anyway, we doused with some lemon juice to cut the salt and it was still good. Will make again with less salt.

oh wow this looks delicious, great way to get extra veggies in the kids too

Erin

This was great. I only used about half the butter and subbed olive oil and didn’t miss the butter. Definitely a flavorful and easy way to use up zucchini.

Julie+Lynn

I made this with a few changes, based on what I had on hand: whole wheat spaghetti, asiago instead of parmesan, no fresh basil. I added more garlic because I always add more garlic. It is easy and very satisfying, and I will definitely make it again.

Kacy

This is so good! I have made it several times in the last few weeks

Adrienne

Does the color hold decently well? Do we know?
I do some cooking for a vegetarian family and am always looking for foods (or sauces) that will transport well, that she can reheat a day or two later.
Alternatively, I could make it and take it over hot–I do that too, but it still needs to be able to hold for 15+ minutes if I go that route.

Sarah

This is easily one of the tastiest and relatively easiest/fastest recipes I’ve made all summer. My only regret is that I didn’t try it sooner. I love how it features ingredients that I’m pretty likely to have at any point in the summer. Thanks for such a great recipe, Deb!

Magdalen Dobson

This was a hit for us! I made it pretty much as suggested, but dialed back the butter from 6 tbsp to enough to generously coat the pan, maybe around 4 tbsp, and still found it fantastic. One thing I want to point out is that I don’t think it’s worth using a food processor here–it took me just about a minute to shred all my zucchini on a box grater since it’s so soft. For me there’s just no way that saves enough time to justify getting out the food processor :)

Heather

I have made this several times this summer- truly a genius way to use zucchini! I had a huge bunch of baby zucchini from the farmers market to use up and this was the perfect way! My family loved it and this is definitely going into the pasta rotation. I used fusilli instead of spaghetti and loved the way the sauce clung to the noodles. THANK YOU for this wonderful recipe.

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Emily

I love the idea of this dish for a summer dinner, but it came out extremely salty. (And yes, I use Diamond Crystal – no Morton’s allowed in this house!) I feel like I MUST have made a mistake along the way for it to come out this salty, but I measured the salt and definitely used unsalted butter. If I were to make it again I’d salt my pasta water as normal but cut back on the salt in the “sauce” itself. Don’t skip the parm or red pepper!

Zucchini butter is magic. I make tons of it and freeze it in smaller containers. If you season it with just a little salt, pepper and lemon zest, it is endlessly adaptable.

Wow, I love how simple and fresh this is! I will substitute with a gluten free spaghetti and try it. Can’t wait, thank you!!

Maro

My mom used to make a version of this when we were little and I’d forgotten all about it until I saw this photo hit Facebook. Thanks for the reminder of this old favorite — it’s a new favorite again! Making it for the 3rd time tonight and might finally be able to convince my spouse we should grow zucchini next year!

Aurora

Reporting yet another convert to this magic dish! I’ve been making it regularly for my toddler boys, with brown rice spaghetti and no pepper flakes. They love it. I recently had my 13-year-old sister over for the afternoon. She’s always been a bit of a fussy eater. After having lunch with us, she said, “Well, I’ve always said zucchini was only good for one thing: zucchini bread. It’s also good for zucchini butter pasta.”

Elise

Do you think this could also work with eggplant?

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Donna

Would you happen to have the nutrition information?

KimS

Wow. Tee-totally amazing. This is a keeper for sure. Great for Meatless Mondays.

Sharon

Karen

I love your blog! Hope you can help me, I am researching gas ovens. What is your favorite and why? Looking for open burners. Probably pro style $$$
Thank you

Liz Brackeen

Just popping in to report that I made this again today (skipping the pasta part) and for dinner tonight I’m putting it on top of a goat cheese spread, sourdough pizza and I am very excited.

Katie

Saw this an hour ago and am eating it for an amazing solo dinner now! Had a huge late courgette to use up (more than the amount above) and have never cooked it this way before – SO tasty! Thank you Deb :)

Maggie Loftus

I made this about six times this summer; we grew so many zucchini! My especial twist was to roast whole cherry tomatoes with a little olive oil and salt and to throw cooked shrimp on top. Perfection.

Janet

This was my absolute favorite meal to cook during the summer of 2021!
I made it more than 3 times in 3 months and my family loved it each and every time!

Emily Graham

love this recipe so much and make it often! i can attest that it’s also delicious with a can of chickpeas tossed in at the end if anyone’s looking for a little extra protein.

Nancy Staples

I made this last night and I would like to be included in the zucchini butter spaghetti fan club. There is one, right? I did not have unsalted butter, so I used regular butter and adjusted the kosher salt down a tad. It was easy and I will definitely keep this recipe.
Upon serving up a huge bowl for myself, my initial thought was that it needed additional seasoning for my tastes, so I added a touch of salt, more Parmesan, and a few more red pepper flakes. As the hot pasta started to cool down, the flavors came through and with each bite I became a bigger fan. Leftovers reheated in the microwave today were even better than last night. The moisture in the zucchini helped make it a slippery pile of pasta heaven.

Emily

Phenomenal. A hit with the whole family, although we skip the red pepper for the 3 year old’s sake.

Q’s Mom

I finally got my toddler to eat a vegetable using this recipe! Thank you!!!

Liz

Has anyone tried this with grated winter squash, like butternut? I’ve made this numerous times and loved it. I’m wondering if it will translate to fall produce. Thanks!!

Phenomenal. I just used the 2 zukes I had on hand and feel like I probably needed more. Next time. This zuke spread would also be an amazing layer in lasagna. I didn’t have fresh basil so added a small dollop of pesto. Although this was good, it definitely overtook the natural flavor of the zukes and butter. I wouldn’t add pesto again. Served with a bit of burrata. Thank you for this recipe :)

Elizabeth Musser

I did not want to print any recipe that I had to download something into my computer to do. I had printed this recipe last summer and loved it, passed it on etc. This time I couldn’t print it without a download extension and received a “may be dangerous ” message .
This is not a good idea and will discourage people from using your site.
I am reluctant to leave my email address.

Karen

Has anyone tried using this zucchini butter as a filling for a savory galette? I want make mini galettes for a holiday appetizer party this weekend. Do you think it would work? Maybe on top of a goat cheese or ricotta base? Thanks!!!

Kate

I have already commented but I’m returning to say that not only is this in our regular rotation, it’s possibly my favorite thing to make ever. Most recently I used dried bucatini instead of fresh malfadine and it was still incredible. I also topped it with toasted chopped walnuts for some crunch and that was a wonderful addition.

Helena Moore

You should call this recipe Magic Zucchini Spaghetti! Made this last night and OMG…MAGIC! So delicious.

It was like comfort food. Soft and creamy. Truly delicious. I’m so glad everybody else voted to make it a favorite. They were so right.

Jackie Branz

I’ve made this a few times and love it. Tonight I was a bit short on the amount of zucchini so I added some spinach I had in the freezer – worked great! I love it enough that I will let my husband plant zucchini in the garden this spring.

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Katy

This is delicious, easy, and fast. I would highly recommend trying it with a roasted head of garlic : )

Sophie

Marguerite Hajjar

A big hit at my house. Made as directed!

Amanda

Made this the other night with gluten-free spaghetti and it was SO GOOD. I didn’t have basil but will totally make this again with it. I kind of want to experiment with making it vegan by using nutritional yeast instead of parm–if I do I will report back with results!

Andrea

Over abundance of zucchini = make everything SK has posted! Thank you for simplifying! When I saw the pic of the food processor I was bummed. Then realized it wasn’t used.
My husband is not a fan of spaghetti noodles and he said this could go in rotation.
I roasted crimini mushrooms and added those at the end. I think Oyster would have been even better. I agree it definitely needs something extra but if this is a side I think it’s fine as is. Used some cooking sherry at the end but next time will use white wine and more salt/pepper. In one of your mushroom pasta recipes you add a cream and I think I may try a variation of that as well.

I used spiral cut butternut squash because I had that on hand, & it turned out wonderful! I grow fresh lemon basil in my garden so that is a game changer for all recipes calling for basil

Z

I made this all last summer and plan to do the same this year— great way to use up summer squash! I never use the parmesan or basil and it’s delicious anyway. If you skip the pasta this is great piled into a sub roll, especially if you let the juices soak in for a while.

Karen

KimS

I’ve made this several times and it is just delicious. A+ As it is zucchini season now, I’ve passed it on to everyone I know!!

Jeannie

My family loved this. I used a little less salt and I cooked a couple of chicken breasts and added at the end to make it a full dinner for my guys. The chicken worked really well in this pasta. I served it with sliced tomatoes on the side. I will definitely make this again.

Anna

I made this last year, and while it was delicious I felt that it needed *something* extra. I’ve made it three times already this summer with different add-ins, and can report that slow roasted cherry tomatoes really took this to a whole new level. Thanks for the innumerable dinners, Deb. I don’t think a full week ever goes by without a recipe from you on our table.

Lisa Camann

This was just as delicious as I remembered it from last summer!

Linda Oxford

I have lots of zucchini growing in my No. California garden, so tonight I gave this recipe a try. It is delicious!! Thank you.
Am I permitted to share your recipe on FB with my community and Garden Club? I would be sharing your recipe via PDF, all will know it came from you.

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Amanda Beresford

I made this tonight by the book. Spectacular! It will be part of my repertoire from now on.

Erin B.

This was great! I probably started with more zucchini than recommended, and added lemon zest (a full lemon’s worth) right at the end at it made it AMAZING. Highly recommend.

Patti

This was ridiculously delish! I zushed it up a tiny bit with extra veggies like red bells, leftover asparagus and extra fresh basil. Because my pasta was cooked previously, I didn’t have the pasta water to thicken. I cooked up some vegetable Better Than Bouillon, thickened it with a bit of arrowroot and voila, what a perfect meal! Make it, you won’t be disappointed-❤️

patti moebius

Well this sounds exactly what I would love. My three main ingredients for a quick summer dinner tonight are: zucchini pasta and shrimp. So I’m adding the shrimp to this wonderful- sounding recipe. I can tell already even though I haven’t tasted it that it’s going to be a winner!

Susan

This is insanely delicious and easy to make.

Margo

Made this last night, and WOW, it was delicious! Even my picky 10 year old ate it and liked it. Definitely a keeper. I used pecorino cheese, and made the rest as is.

Lydia

Delicious but wayyyyy to salty and I cut back! Half the salt at least!

Audrey F Leous

If you wanted to use spaghetti squash instead of zucchini, would you just reduce the amount of time that you cooked it with the butter? Seems like you would bake the spaghetti squash; pull the innards out with a fork; then cook in the pan in garlic and butter, but maybe for little less time because it was already cooked in the oven. Does that sound right?

Kate

Absolutely delicious, we’re having it for the 3rd time in 2 weeks! The family actually requested it again.

Hannah

This recipe was delicious and incredibly easy! Perfect for summer squash season

Pam Chamberlin

This was delicious! Thanks for the great recipe.

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Cat

Can you freeze the zucchini etc part of the recipe to use later with spaghetti?

Carrie

I’ve been meaning to try this for ages, and finally did tonight. I followed the recipe as written, with the exception of not adding the second half of the parm before serving (I tasted it and didn’t feel it was needed). It’s completely delicious. Spaghetti isn’t generally my favorite pasta shape; of the long stringy varieties I tend to reach for the linguine first. But it shines here. A keeper for sure.

Sarah

I’ve made this weekly and still can’t get enough! No tweaks to the recipe other than doubling it to make some killer leftovers and use up the massive baseball bat sized zucchinis in my garden. Sometimes I serve it with chicken cutlets (ambitious days) or chicken sausage (less ambitious days) for some protein. Totally not necessary, but have also enjoyed roasting up a whole ton of cherry tomatoes smothered in olive oil and herbs (again, trying to use up garden bounty) and throwing those on top. Thanks Deb for another winning recipe that will become a summer staple for many years to come!

this food mad from iran

This is possibly the best summer pasta dish I’ve made. It’s a bonus that it is SO easy! I’ll probably cut back on butter next time by adding in EVOO, as it is A LOT of butter as written. That said, the flavor is off the charts! Thanks, Deb

Ang

This was so delicious and easy. A great way to use up zucchini and basil. Elevated max and cheese bit healthier.

Ellen

Made this again for dinner. It’s so delicious and inexpensive! Changed nothing!

Caroline

I love the sauce, but always have a problem getting it properly mixed with the spaghetti. The last two times, I’ve served the sauce with wholewheat macaroni instead, and it was perfect and so much easier to eat!

Nicole H

I made this exactly as written and it was magic. I’m always faced with an abundance of zucchini during the summer and I can already think of 5 or 6 other ways to use the zucchini butter.

Paola

This is so delicious!!! Thank you Deb, this recipe revived us after some serious jet-lag and the special moments that come with a three and a half year old who refuses to eat but changes their mind because of the aroma of this dish!

Kathy Dolan

Delicious. I might cut the pasta to 6 ounces and we added sauteed mushrooms.

Jeani Paulson

Love your recipe collections..first visit and will be trying Zucchini Butter Spaghetti..am visiting Italy w/ my daughter in September so this is a good intro recipe🤗

Lisa

This is wonderful! I like to make it with a small pasta such as small shells and add a couple of ears of fresh corn cut from the cob. Delicious!

Julie

This was a huge hit with my family! I took it to a pot luck and my pot came home empty-always a good sign.

Geekgirl

Jo

Last night, corn butter farro. Tonight, zucchini butter spaghetti. So freaking good I could cry.

Erin

Deb, you have become a household name around here because whenever I make a successful recipe everyone knows it’s from Smitten Kitchen. Thank you so much. I was skeptical about this one, but given your track record and the comments I decided to use the last of our garden zucchini on this. Of course, it was well worth it. Eating the leftovers now. Delicious!

Anushka

Made the zucchini in a cast iron skillet, then added six eggs shakshuka style, covered with basil and parm. So. Good.

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Well, this was easy and amazingly wonderful and I can’t stop thinking about it.

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Carolyn

I just made this the other week as I still have plenty of zucchini from my garden and it is insanely good. Wow. I also made the ultimate zucchini bread at least three times.

Wow! This was so much more than just zucchini and pasta…of course!

This was delicious! So flavorful.

I used sharp white cheddar (all I had on hand!) and it was absolutely delicious.

Vicki

This. Is. Amazing. Thank you! I made just as written (unusual for me). Big hit at my house!

Lou

Judy Nelson

So delicious! Fresh lemon juice to finish makes it perfect!

This cooked dish of yours looks very delicious. I would really like to try this dish for once. It tastes like noodle soup.

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hmmm would love to try, i love spaghetti and will try with this recipe

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Caitlin

Man I am obsessed with this recipe. I added white wine each time I made it which was great. For non-kosher folks it pairs really well with crab, shrimp, scallops… add some crusty bread and it’s heavenly. Definitely one of my go to recipes now.

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Aimee Romberger

I am trying this tonight…a friend (and very good cook) made this with casarecce pasta and it was absolutely wonderful, so that’s what I will use as well. I can only hope it will turn out as well… I fell in love with casarecce pasta..it has such a wonderful texture, and holds sauce beautifully!

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My 2 year old loved this, she wanted more after a full serving :). Delicious!

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Gerri

My 2 and 6 year old kids gobbled this up! Thank you!

Heather in Toronto

Dear picky eaters and/or those with tummy troubles:
Last year I tried zucchini for the first time because this recipe looked so damn good. It was — and I had terrible gas pains the next day. (Thanks, colitis!)
Yesterday I made this again and added a couple of teaspoons of baking soda to the zucchini as it was melting. Was just as delicious as I remembered and minimal pain today! 🏆
I use the baking soda trick with Deb’s chickpea pasta recipe so thought it might work here, too. Not Health Canada approved, but HG will continue to use.

Elizabeth

Marci

I just got back from a visit to Amalfi where I consumed SO much spaghetti alle zucchine. Dreaming of that, I made the Stanley Tucci version where you fry zucchini rounds a day in advance and then let them rest in the fridge overnight. It was …. ok – not as luscious as that Amalfi pasta, and more advance work than I would usually undertake. But this recipe seems to be easier and much more what I was looking to recreate.

Robin Glover

Lovely! But… you can do the whole thing lazy sheet pan style. Prep the spaghetti. Then layer a olive oil-butter sheet pan with the grated zucchini, (or courgettes as they call them in my Wales neck of the woods), add any heat, garlic or shallots you like. 190,… till it reduces and makes a lovey paste. Mix with the reserved pasta water if necessary… add parm, eat until you can’t move. Nice sorbet, Netflix, bed.

GinaF

Made this tonight, fabulous and simple. This one is worth it. I’ll be making it again.

Teresa

My favorite pasta in the whole wide world is the simple zucchini pasta I had at a restaurant on the beach in Positano (Le Tre Sorelle.) Stanley Tucci got the recipe from Lo Scligio, and it’s almost good at home as it was with a view of the sea. This recipe scratches the same itch without my having to deep fry the zucchini and let it rest in the fridge overnight. This is going to be my “treat” dinner as I am supposed to limit gluten and dairy to help manage an autoimmune disorder; otherwise I’d be making it weekly. Thank you Deb!

Liz Arai

So true about the garlic. Everyone starts getting up, washing hands and offering to help in the kitchen. Even the kids are setting the table without being asked. Happens every single time I make this. Miracle of miracles.

Kathi

Made this recipient with my first Zucchini of the season!
Absolutely fabulous!

Mary Shinners

Made this tonight and it was amazing! Only change is that I used 3T. Butter, 3T. EVOO. Also used whole wheat thin spaghetti. Topped with grilled shrimp. This is definitely going into the summer rotation!!!

Ethecook

Omg delicious!

Lisa Kelso

Easy and absolutely delicious. I’ve made it twice. The first time exactly as written. The second time I had a few more zucchini that I really wanted to use up so I upped the quantity of zucchini from 1 1/4 pounds to almost 2 pounds. I didn’t change any other ingredient quantities. It was still delicious. This recipe is clearly a keeper. One more thing – I used Jovial brown rice spaghetti and did the add cooking water thing per the recipe. Perfect!

This looks so good! What a great dish to make in the summer for lunch or dinner!

Amy Fox

I’m not a huge zucchini fan so I never buy it. Mostly I don’t love the texture of cooked zucchini. So when my grocery delivery sent me zucchini instead of the eggplant I requested I knew this was the recipe to try and it did not disappoint. Absolutely delicious!!

Betsy Alkenbrack

This is divine, especially the texture. I did not have any red pepper flakes, so substituted ras el hanout. It was good, but overpowered the basil. Won’t use it again, but will definitely make the dish again.

Nancy

Delicious and addictive!

Dawn B.

I don’t know what took me so long to make this, but, to put it mildly, the family approves. When a recipe with green things in it actually causes my 7 and 3 year old grandchildren to beg for seconds, that’s something. The adults in the room loved it too.

Jeanne Imbrigiotta

Drowning in zucchini! This was a WINNER!! I have been on the hunt for “different” zucchini recipes. THANK YOU.

Christine Whittington

This recipe is fabulous! It is likely my new favorite pasta recipe. I followed the instructions exactly–did not change a thing. Instead of tweaking the butter, I just had a smaller portion–maybe 4 servings altogether. I served it with cannellini beans and artichoke hearts.

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SherylG

This dish was fantastic. It did take a bit of time to get the zucchini to the proper consistency but well worth it. Definitely a dish to make again and again!

Lori Putnam

Followed the recipe exactly except had to reduce salt per the doctor. And oh how this recipe needed salt. My goodness, it smelled so good while cooking, and we added a ton of fresh basil and freshly grated cheese, but still bland. I can’t have a lot of salt, so if that is the secret for this one, we won’t try again. That said, by cooking down the zucchini to make this “sauce”, you can add more vegetables to a normal spaghetti dinner, and certainly any other pasta sauce would add the flavor needed. So, the technique is great, even though the flavor wasn’t good for us.

Anita Brudos

I have a plethora of summer squash so that’s what I used. Also, I doubled the amount of garlic and used lemon basil. WOW!! That was tasty! I like the idea of a little white wine added in as well. Just made a note.

Daniella

I had some zucchini to use up and came across this recipe. This was really easy and tasty. I did find it a bit rich. I would definitely make this again with maybe some grated lemon zest at the end to brighten it up a bit.

Bloomie

This was delicious and easy to make. I would cut down the salt to start as I found it a tad too salty for my taste and I love salt. I also doubled it for a pound of pasta and used a different shape pasta to great success.

colleen

We so love this recipe: it is “Pygmalion” for an under appreciated (in some cases, maligned) summer squash. I use yellow pattypan and little striped bush marrow (picked young before it gets seedy and spongy, The Veal of Summer Squash). I make batches up through the second paragraph (the “spreadable consistency” step), then cool and put into vacuum sealed bags for the freezer and we get to look forward to easy, delightful dinners well into the next season.

Jen

How many cups of the zucchini equals the 1.25 pounds?

Jennifer McDonald

Wow, this is surprisngly delicious for such a simple set of ingredients. I was slightly distracted and my zucchini darkened up while cooking down – moreso than what’s pictured in this post. But it had such great savory, umami flavors and velvety texture. I will make this again and again!

Probably one of the best spaghetti I have ever had (and prepared!) :-) The butter gives them such a smooth taste!

Jan Veldhuisen Virk

Seriously the best. My go to when my garden zucchini explode. Yummy!

Marilyn Nergord

I just found this recipe. It’s now cooking for dinner😊. One small change I’ll be making is the addition of some fresh, sweet corn kernels. Happy end of summer!

Shilpa

Hi Deb, I follow your recipes all the time and many of them are on our family’s rotation! This one was a hit with everyone, including my two small kida. Do you think you may ever start including nutrition info for the recipes? Obviously, one can calculate everything by long hand, but thought it was worth asking!

Louise

Cindy

Yum!! Where has this been all my life. Such a simple way to prepare and cook zucchini. I’m in love! Added in some lemon zest and parsley instead of basil (had fresh parsley I had to use), but came out great. Many thanks for a new favorite.

Sarah

I could eat this every day. It is unbelievably simple and yet it has so much flavor. One of my top 10 favorite SK recipes. Usually I’m too hungry (too lazy, really) to go get basil, and I never miss it; the dish is fine without it! This is such a winner.

Carrie

This is so simple, yet so outstanding. Def in the rotation. Reduced the butter by one tablespoon and topped with roasted chicken.

diane

I have made this numerous times – always a fav. This time I aded steamed asparugus to the mix and chives because basil isn’t big enough to harvest. The spring edition.
Great new look to your website. Reduced the insistent ads. I like it.

Amy Serpa

Can’t say enough about how simple and delicious this is as written. Made it for the 2nd time tonight and it will be on rotation all summer. Deb never misses…

Patti Baker

I FINALLY made this…oh! So good! So easy! Doesn’t even heat up the kitchen because it’s SO QUICK!

Carole Desaulniers

It‘s just so genius!! 😍

Sasen Cain

This was so so so so good. The brown butter richness and vegetal complexity with warm garlic… mmmmm! It more than made up for the fact that we were short on the cheese. (I used aged grated Cotija, which is very flavorful, so that helped make up for the shortfall too.)
For anyone on the fence who hates grating: grating zukes is way easier than harder vegetables like carrots or potatoes. Use the big holes on a box grater and it’ll go pretty quickly.

Debbie Dakins

So good! Another winner. I’m in a new kitchen and this was the perfect meal for a no energy yet hungry cook rustling up a meal after a day of unpacking.
The flavors and textures remind me so much of a dish a friend made in college 35+ years ago, involving a similarly melty zucchini Parmesan stuffing foundation and chicken breasts baked on top. I *think* there might have been cream cheese cubes in the zucchini casserole part. I lost the recipe long ago and have never been able to replicate it. Thanks for the close encounter, Deb!!!

Tricia

This is easy and delicious but we have to make a double batch for my family so it takes quite a while to cook off the liquid. I just tried using shredded zucchini that I froze last season and it worked great! Before cooking I thawed it and easily drained excess liquid so the cooking was much faster. Plus, I get to enjoy a bit of summer any time of the year!

Ruth

So good! Made it for two of us, used one 400 g zucchini, a couple of sh*takes that were lying around, both garlic and garlic scapes, and rosemary as well as basil. And probably more crushed red pepper than necessary. Didn’t measure the pasta, just the amount I use for two. It made enough for both and a lunch portion for tomorrow. Definitely going in the rotation!

Tammy

I have no idea what makes this so tasty but it is! The flavor is exceptional with so few ingredients. I added a little bit of chopped up chicken for some protein and used a heart shaped pasta since I had half a bag lurking in the pantry.
Get yourself some zucchini and make this!

Kate

I accidentally made this a brown butter zucchini spaghetti and I’m here to say that it was still delicious! What a delightful recipe!

Danielle

This recipe is amazing! This is company worthy. It has a luxurious taste without being heavy. Super easy and super delicious. Don’t miss out on this one.

Jena C

This is summer eve dinner perfection! Thank you for yet another easy, amazing dish, SK! 💗

jjjeanie

made last night–with half olive oil/half butter (as another reader suggested). Powerfully good! Put all the parmesan on top, cuz that’s how we roll. Skipped adding the pasta water–somehow it didn’t need it, even tho the veg. was fully cooked (forgot to time it). Will make again for sure.

Mimi Kravitz

Jessica

So much greater than the sum of its parts! LOVE it. Seriously, why is it sooo goooood??? I used about 1.5 lb of zucchini/yellow squash, and I did not find it to be too much. So glad the Farmer’s Market is tomorrow so I can get more squash!

Sarah

I accidentally discovered today that before adding the parm and basil, this is absolutely *delicious* spooned on top of Triscuits or whatever crunchy carb you have at hand.

Sean

Susan

I made this with shell macaroni, and cooked way too many shells. So I used half for this recipe and used the other half to make a batch of essential stove top mac and cheese, and then mixed them together. Not exactly the original plan, but it was delicious.

Patricia Deering

Hi. Has anyone added shrimp to this? How did you make it?

Tara

Love love love this dish! I always have to double it because there are big eaters at our table and leftovers are great! So I am wondering if I can make with eggplant…I may have to experiment. Has anyone (Deb?) tried eggplant?

Lucy

Yum! Quick easy summer recipe. Thank you for sharing.

Susanna

Five stars! Made this last night….it was sooo good!! We ate until stuffed! It really is a gestalt, or synergy – greater than the sum of its parts, and much greater tasting than expected. I added in 2 tbsp of top quality olive oil to cut the butter a bit, some thyme from the garden, and 3/4 cup of chopped scallions and shallots. At the early garlic sautéing stage. Sauteed them down before adding the zuke. To finish, we topped with toasted pine nuts (they go great with zucchini), and extra quality parmesan. A simple side salad of August tomatoes from the garden with herbs & good olive oil was a perfect accompaniment. Definitely going in the rotation!

Ang

Added a dollop of pesto as I was low on fresh basil, used linguine instead of spaghetti, and increased the zucchini and butter amount a bit. Absolutely loved this simple tasty recipe. Even the kid who would have rather had plain noodles polished off her bowl. Thanks to the help of this website, we are still finding ways to use up zucchini without tiring of it (yet)!

JP

When we returned from a longer than expected trip out of town, one large zucchini sat balefully looking at me from our garden. It was just the right size for this delicious dish which I made as stated except I used chives instead of basil which I prefer. With a side of garden tomatoes, my husband said it was the best zucchini dish he had ever eaten. I have to agree with him. So good! Thanks!