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Creamy Zucchini Pasta (without cream)

By Carolyn Stilwell

5 from 1 vote

Updated Aug 31, 2025, Published on Aug 10, 2024

Creamy Zucchini Pasta is one of my favorite pasta recipes I have ever created and it's the ultimate way to turn fresh summer zucchini into a luscious, velvety sauce. And no heavy cream is required! The magic happens when zucchini slowly cooks down with garlic and shallot until it’s meltingly tender, then gets tossed with pasta, pasta water, butter, and cheese for the perfect glossy finish. It’s simple, seasonal, and ready in under an hour.

Looking for more easy summer pasta recipes? Try my Summer Pasta with Zucchini, Corn, and Tomatoes or Creamy Orange Tomato Pasta.

Watch how to make it here!

Why You'll Love this Creamy Zucchini Pasta

• No cream needed: The zucchini breaks down into a naturally creamy sauce.
• Fresh and seasonal: A perfect way to enjoy zucchini at its summer peak.
• Simple pantry staples: Just a few ingredients you probably already have.
• Light yet comforting: Rich and flavorful without feeling heavy.
• Customizable: Swap in your favorite pasta shape or herbs.

What ingredients do I need for this Creamy Zucchini Pasta?

See the recipe card below for the complete list of ingredients with exact quantities.

• Zucchini: I leave the skin on for color and texture. Exact size is not important since it will melt down into the sauce as it cooks.
• Pecorino Romano + Parmesan: Pecorino is sharper and saltier, Parmesan is milder and nutty. I like using a mix for balanced flavor, but you can use just one if you prefer.
• Basil: I used Thai basil for a subtle anise-like twist, but sweet basil also works beautifully.
• Spaghetti: Another long shape such as linguine or fettuccine also work well.

Creamy Zucchini Pasta (Step-by-Step Instructions)

See the recipe card below for the full list of instructions.

1. Heat olive oil in a large skillet over medium heat. Add zucchini, shallot, garlic, salt, pepper, and red pepper flakes. Cook 3 minutes.

2. Reduce heat to medium-low and cover. Stir every 10 minutes, gently pressing zucchini to help it break down. Cook until mostly disintegrated, about 40 minutes.

3. Cook pasta until just shy of al dente, reserving water. Transfer to skillet with zucchini, then add butter, cheeses, and pasta water. Toss until creamy, adding more water as needed.

4. Stir in lemon juice. Serve with basil and extra cheese.

Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.

Did you try this Creamy Zucchini Pasta (without cream)? Leave a Review!

If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!

5 from 1 vote

Creamy Zucchini Pasta (without cream)

By: Carolyn Stilwell

Incredibly flavorful and creamy pasta made with caramelized zucchini, garlic, and shallots. There is no cream added to this delicious summery pasta dish!

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

Servings: 2

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Equipment

• Chef Knife
• Cutting Board
• Pan with a lid
• Pot

Ingredients 

1x2x3x

• ▢ 1 tablespoon Extra Virgin Olive Oil
• ▢ 2 Zucchini, or about 1 pound; diced into roughly 1 inch or so pieces (see Note 1)
• ▢ 1 Shallot, chopped
• ▢ 3 cloves Garlic, peeled and left whole, lightly smashed
• ▢ ½ teaspoon Kosher Salt
• ▢ ¼ teaspoon Black Pepper
• ▢ ¼ teaspoon Red Pepper Flakes, optional; use more or less to taste
• ▢ 8 ounces Spaghetti, or pasta of choice
• ▢ 2 cups Pasta Water, reserve lots of pasta water; you won't use all of it, but make sure you have enough
• ▢ 2 tablespoons Butter
• ▢ 2 tablespoons Pecorino Romano, grated (see Note 2)
• ▢ 2 tablespoons Parmesan Cheese, grated (see Note 2)
• ▢ 1 tablespoon Lemon Juice, more to taste
• ▢ Fresh Basil, to serve (see Note 3)

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Instructions 

• Heat olive oil in a large pan over medium heat. Add the diced zucchini, chopped shallot, lightly smashed whole pieces of garlic, salt, black pepper, and optional red pepper flakes. Stir to combine. Cook for 3 minutes, stirring occasionally.
• Cover the pot with a lid and lower the heat to medium-low. Cook for about 40 minutes or until soft and jammy. Uncover every 10 minutes or so and stir. Use a wooden spoon to gently press down on the zucchini to help soften. If the zucchini starts to burn, add a splash of water to deglaze the pan and lower the heat.
• Once the zucchini is almost finished, cook your pasta in boiling salted water. Cook about 1 minute shy of al dente. Transfer the pasta directly to the zucchini to finish cooking in the sauce.
• Add the Pecorino Romano, Parmesan, butter, and a ½ cup of pasta water to the pan with the zucchini and pasta. Continuously stir for a minute or two until a glossy creamy sauce is formed. Continue to add splashes of pasta water as you stir. I used quite a bit of pasta water so make sure to reserve plenty.
• Stir in the lemon juice then divide among bowls to serve. Top with fresh basil and additional cheese as desired.

Video

Notes

• Note 1: I left the skin on. The zucchini will melt down as it cooks, so exact piece size is not important.
• Note 2: Use ¼ cup Parmesan or ¼ cup Pecorino Romano if you prefer just one cheese.
• Note 3: I used Thai basil, but sweet basil works too.

Nutrition

Calories: 675kcal, Carbohydrates: 96g, Protein: 21g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 40mg, Sodium: 860mg, Potassium: 857mg, Fiber: 6g, Sugar: 9g, Vitamin A: 883IU, Vitamin C: 40mg, Calcium: 179mg, Iron: 3mg

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

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