Recipes › Pasta › Zucchini Spaghetti Recipe

Zucchini Spaghetti Recipe

Recipe by Pedro M. A. Neves

This light and vibrant zucchini spaghetti is a modern Italian-inspired dish that transforms fresh summer zucchini into delicate noodle-like strands. Tossed with garlic, olive oil, fresh basil, and a touch of lemon, it celebrates the simplicity and quality ingredients central to Italian cooking. Perfect as a vegetable-forward main course or elegant side dish.

Ingredients

• 1 kg (2.2 lbs) firm zucchini, medium-sized
• 60 ml (¼ cup) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 30 g (1 oz) fresh basil leaves
• 1 lemon, zested and juiced (about 30 ml or 2 tablespoons juice)
• 5 g (1 teaspoon) sea salt
• 3 g (½ teaspoon) black pepper
• 30 g (1 oz) Parmigiano-Reggiano cheese, finely grated
• 30 ml (2 tablespoons) reserved pasta water or vegetable broth
• Red pepper flakes to taste (optional)

Instructions

1. Wash the zucchini thoroughly and trim the ends. Using a spiralizer, julienne peeler, or mandoline, cut the zucchini into thin spaghetti-like strands. If using a mandoline, work carefully to create long, uniform noodles. Place the zucchini noodles in a colander and sprinkle with 3 g (½ teaspoon) of salt. Let sit for 5 minutes to release excess moisture, then gently squeeze with your hands or press with paper towels to remove additional liquid.

2. Heat the olive oil in a large shallow pan or wide skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and just beginning to turn pale golden. Do not allow the garlic to brown, as this will create a bitter flavor.

3. Add the prepared zucchini noodles to the pan with the garlic and oil. Toss gently but continuously for 3-4 minutes, coating all the strands evenly. The zucchini will begin to soften slightly but should retain some firmness and a bright green color.

4. Pour in the reserved vegetable broth or pasta water and add the lemon juice. Continue tossing for another 2-3 minutes until the liquid is mostly absorbed and the zucchini noodles are tender but still slightly firm (al dente).

5. Remove the pan from heat and add the lemon zest and black pepper. Tear the fresh basil leaves by hand and add most of them to the pan, reserving a few for garnish. Toss everything together gently to combine, allowing the basil to warm slightly without cooking.

6. Divide the zucchini spaghetti among serving bowls. Top each portion with a portion of the grated Parmigiano-Reggiano cheese and a few reserved basil leaves. Drizzle lightly with additional extra virgin olive oil if desired, and finish with red pepper flakes for heat if preferred. Serve immediately while still warm.

Substitutions

• Replace Parmigiano-Reggiano with pecorino Romano for a sharper, saltier flavor profile
• Use fresh mint instead of basil for a different Mediterranean twist
• Substitute the lemon juice and zest with lime for a lighter citrus note, or omit citrus entirely and add a splash of white wine
• For a protein addition, toss in grilled chicken breast or sautéed shrimp during the final step

Tips

• Removing excess moisture from the zucchini noodles is essential; wet zucchini will become mushy and release too much liquid into the dish
• Do not overcook the zucchini—it should take only 5-8 minutes total and remain slightly firm; overcooked noodles will lose their texture and appeal
• Spiralize the zucchini just before cooking to prevent the noodles from becoming too soft or watery

This dish reflects modern Italian cooking philosophy, which emphasizes the natural flavors of fresh, seasonal vegetables prepared simply with quality olive oil and herbs. While spiralized vegetables are a contemporary technique, the approach of highlighting zucchini's delicate flavor with garlic, olive oil, and basil is deeply rooted in Southern Italian and Mediterranean cuisine.

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