18 Delicious Zucchini Pasta Recipes Healthy

Looking for a fresh twist on your pasta nights? Dive into our roundup of 18 Delicious Zucchini Pasta Recipes that promise to keep your meals healthy, vibrant, and utterly satisfying. Whether you’re craving a quick weeknight dinner or a seasonal dish that celebrates summer’s bounty, these recipes are sure to inspire. Get ready to turn your zucchini into the star of the table—let’s get cooking!

Zucchini Noodles with Avocado Pesto

Looking for a light, refreshing dish that packs a punch of flavor? These Zucchini Noodles with Avocado Pesto are your go-to for a quick, healthy meal that doesn’t skimp on taste.

Ingredients

• 2 medium zucchinis, spiralized
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 1 clove garlic
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth.
2. Place the zucchini noodles in a large bowl. Add the avocado pesto and toss until the noodles are evenly coated.
3. If using, sprinkle the grated Parmesan cheese over the top and give it one final gentle toss.
4. Serve immediately for the best texture and flavor.

The creamy avocado pesto clings beautifully to the zucchini noodles, offering a rich texture without the heaviness of traditional pasta. It’s a dish that feels indulgent yet is incredibly nourishing.

Tip: For an extra crunch, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Garlic Parmesan Zucchini Pasta

This Garlic Parmesan Zucchini Pasta is a light yet flavorful dish that turns simple ingredients into a weeknight superstar.

Ingredients

• 8 oz spaghetti
• 2 medium zucchinis, spiralized
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 3 tbsp olive oil over medium heat. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the spiralized zucchini to the skillet. Cook for 2-3 minutes, stirring occasionally, until just tender.
4. Toss the cooked spaghetti with the zucchini. Stir in 1/2 cup grated Parmesan cheese and enough reserved pasta water to create a light sauce. Season with salt and pepper to taste.
5. Garnish with 2 tbsp chopped fresh basil before serving.

The magic of this dish lies in the zucchini’s ability to mimic pasta’s texture while adding a fresh, garden flavor that pairs perfectly with the garlic and Parmesan.

Tip: For an extra kick, add a squeeze of lemon juice just before serving to brighten up the flavors.

Spicy Zucchini Pasta with Cherry Tomatoes

Looking for a quick, flavorful dish that brings a little heat to your dinner table? This Spicy Zucchini Pasta with Cherry Tomatoes is a vibrant, easy-to-make meal that’s perfect for busy weeknights.

Ingredients

• 8 oz spaghetti
• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add spiralized zucchinis and 1 cup halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until zucchinis are tender but still crisp.
4. Toss the cooked spaghetti into the skillet with the vegetables. Season with 1/2 tsp salt and 1/4 tsp black pepper, mixing well to combine.
5. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the contrast between the spicy kick from the red pepper flakes and the sweet burst of cherry tomatoes, all wrapped up in a light, veggie-packed pasta.

Tip: For an extra protein boost, add grilled chicken or shrimp to this dish.

Zucchini Pasta with Lemon Garlic Shrimp

This Zucchini Pasta with Lemon Garlic Shrimp is a light, refreshing dish that brings a burst of flavor to your table in under 30 minutes.

Ingredients

• 2 medium zucchinis, spiralized
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the shrimp, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 1 minute until fragrant.
3. Add the spiralized zucchini to the skillet. Cook for 2-3 minutes, stirring occasionally, until just tender.
4. Return the shrimp to the skillet. Add the lemon zest, lemon juice, and fresh parsley. Toss everything together and cook for another minute until heated through.

The combination of zesty lemon and garlic with the slight kick from red pepper flakes makes this dish a standout. The zucchini noodles offer a perfect, light base that soaks up all the delicious flavors.

Tip: For an extra touch of freshness, garnish with additional lemon slices and parsley before serving.

Creamy Zucchini Pasta with Mushrooms

This Creamy Zucchini Pasta with Mushrooms is a dreamy, veggie-packed dish that comes together in just 30 minutes, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium zucchini, thinly sliced
• 1 cup sliced mushrooms
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add sliced zucchini and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
4. Pour in the heavy cream, stirring to combine. Let the mixture simmer for 2 minutes.
5. Stir in the cooked fettuccine, Parmesan cheese, salt, and black pepper. Toss everything together until the pasta is evenly coated with the creamy sauce.
6. Garnish with fresh basil before serving.

The magic of this dish lies in the creamy sauce that clings to every strand of pasta, with the zucchini and mushrooms adding a delightful texture and earthiness.

Tip: For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.

Zucchini Pasta with Basil and Walnuts

Looking for a light yet satisfying dish that comes together in minutes? This Zucchini Pasta with Basil and Walnuts is your answer, offering a fresh twist on traditional pasta night.

Ingredients

• 2 medium zucchinis, spiralized
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup walnuts, toasted and chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add the spiralized zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until just tender.
3. Stir in chopped basil, toasted walnuts, salt, and black pepper. Cook for another minute to combine the flavors.
4. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The crunch of toasted walnuts against the soft zucchini noodles creates a delightful contrast, while the basil and Parmesan bring a burst of freshness to every bite.

Tip: For an extra nutty flavor, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before chopping.

Zucchini Pasta Carbonara

Transform your zucchini into a low-carb, veggie-packed version of the classic carbonara that’s just as creamy and satisfying.

Ingredients

• 4 medium zucchinis, spiralized
• 4 slices of bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the skillet.
2. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
3. Add spiralized zucchini to the skillet. Cook for 2-3 minutes, just until slightly softened but still al dente.
4. In a small bowl, whisk together eggs, grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Remove the skillet from heat. Quickly stir in the egg mixture, tossing continuously until the eggs thicken into a creamy sauce that coats the zucchini noodles.
6. Return the crispy bacon to the skillet and toss to combine.

The magic of this dish lies in the egg and Parmesan sauce that clings to every strand of zucchini, offering a guilt-free twist on the traditional pasta carbonara.

Tip: For an extra creamy texture, reserve a tablespoon of the pasta water to mix with the egg and Parmesan before adding to the zucchini.

Zucchini Pasta with Sun-Dried Tomatoes and Feta

Looking for a light yet flavorful dish that comes together in no time? This Zucchini Pasta with Sun-Dried Tomatoes and Feta is a vibrant, satisfying meal that’s perfect for busy weeknights.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add the zucchini noodles to the skillet. Cook for 3-4 minutes, stirring occasionally, until just tender.
3. Stir in the sun-dried tomatoes, salt, black pepper, and red pepper flakes if using. Cook for another 2 minutes to warm through.
4. Remove from heat and sprinkle with crumbled feta cheese. Toss lightly to combine.

The combination of sweet sun-dried tomatoes and salty feta with the fresh zucchini noodles creates a dish that’s both light and packed with flavor. It’s a fantastic way to enjoy a pasta-like meal without the heaviness of traditional noodles.

Tip: For an extra burst of flavor, drizzle with a little balsamic glaze before serving.

Zucchini Pasta with Chicken and Pesto

Looking for a light yet satisfying meal that’s packed with flavor? This Zucchini Pasta with Chicken and Pesto is a fresh take on classic pasta dishes, perfect for a quick weeknight dinner.

Ingredients

• 2 medium zucchinis, spiralized
• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Toss in the spiralized zucchini and cook for 2-3 minutes, just until softened.
3. Return the chicken to the skillet. Add the basil pesto, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Stir everything together and cook for another 2 minutes until heated through.
4. Remove from heat. Drizzle with lemon juice and sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the vibrant pesto coating each strand of zucchini pasta, offering a guilt-free pasta alternative that doesn’t skimp on taste.

Tip: For an extra crunch, top with toasted pine nuts or almonds right before serving.

Zucchini Pasta with Roasted Red Pepper Sauce

Looking for a light yet flavorful pasta dish that comes together in no time? This Zucchini Pasta with Roasted Red Pepper Sauce is a vibrant, veggie-packed meal that’s as easy to make as it is delicious.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup roasted red peppers, drained
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. In a blender, combine roasted red peppers, garlic, olive oil, salt, black pepper, and red pepper flakes. Blend until smooth.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften.
3. Pour the red pepper sauce over the zucchini noodles and toss to coat evenly. Cook for another 2 minutes until everything is heated through.
4. Remove from heat and sprinkle with Parmesan cheese and fresh basil before serving.

The magic of this dish lies in the smoky sweetness of the roasted red pepper sauce, which clings beautifully to every strand of zucchini pasta for a truly satisfying bite.

Tip: For an extra kick, add a pinch more red pepper flakes to the sauce before blending.

Zucchini Pasta with Turkey Meatballs

Looking for a lighter take on spaghetti and meatballs? This zucchini pasta with turkey meatballs swaps out traditional noodles for fresh zucchini ribbons, offering a veggie-packed twist that’s just as satisfying.

Ingredients

• 2 medium zucchinis, spiralized
• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 1/2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined, then form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 10 minutes, turning occasionally, until browned on all sides and cooked through.
3. Add marinara sauce to the skillet, reduce heat to low, and simmer for 5 minutes to let the flavors meld.
4. Meanwhile, place spiralized zucchini in a microwave-safe bowl and microwave for 2 minutes to soften slightly.
5. Divide zucchini pasta among plates, top with meatballs and sauce, and garnish with fresh basil.

The zucchini ribbons provide a fresh, crisp contrast to the tender turkey meatballs, making this dish a delightful balance of textures.

Tip: For extra flavor, toast the breadcrumbs before adding them to the meatball mixture.

Zucchini Pasta with Spinach and Goat Cheese

Looking for a light yet satisfying meal that comes together in a flash? This Zucchini Pasta with Spinach and Goat Cheese is a vibrant, veggie-packed dish that’s as nutritious as it is delicious.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 2 cups fresh spinach
• 2 oz goat cheese, crumbled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Add zucchini noodles to the skillet, tossing to coat in the oil and garlic. Cook for 3-4 minutes, until just tender.
3. Stir in spinach, salt, and black pepper, cooking for another 2 minutes until the spinach is wilted.
4. Remove from heat and drizzle with lemon juice. Sprinkle crumbled goat cheese over the top, gently tossing to combine.

The creamy goat cheese melts slightly into the warm zucchini noodles, creating a luxurious texture that’s perfectly balanced by the bright lemon and spicy pepper flakes.

Tip: For an extra crunch, top with toasted pine nuts or walnuts before serving.

Zucchini Pasta with Creamy Alfredo Sauce

Looking for a light yet indulgent pasta dish? This zucchini pasta with creamy Alfredo sauce is a dreamy twist on the classic, perfect for those cozy nights in.

Ingredients

• 2 medium zucchinis, spiralized
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
2. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes, allowing the sauce to slightly thicken.
3. Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg until the cheese is fully melted and the sauce is smooth.
4. Add the spiralized zucchinis to the skillet, tossing gently to coat them evenly with the Alfredo sauce. Cook for 2-3 minutes, just until the zucchinis are tender but still have a bit of crunch.
5. Sprinkle with chopped fresh parsley before serving.

The magic of this dish lies in the creamy Alfredo sauce clinging to each strand of zucchini, offering a guilt-free way to enjoy your favorite comfort food.

Tip: For an extra touch of luxury, top with a sprinkle of red pepper flakes or additional Parmesan cheese right before serving.

Zucchini Pasta with Grilled Salmon

Looking for a light yet satisfying meal that’s packed with flavor? This Zucchini Pasta with Grilled Salmon is a perfect blend of freshness and heartiness, ready in under 30 minutes.

Ingredients

• 2 medium zucchinis, spiralized
• 2 salmon fillets (about 6 oz each)
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush salmon fillets with 1 tbsp olive oil and season with 1/4 tsp salt and black pepper.
2. Grill salmon for 4-5 minutes per side, or until it flakes easily with a fork. Remove from grill and set aside.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add spiralized zucchini to the skillet, tossing with the garlic oil. Cook for 2-3 minutes, just until zucchini is tender but still crisp.
5. Stir in lemon juice, remaining 1/4 tsp salt, and Parmesan cheese, mixing until the cheese is melted and the zucchini is evenly coated.
6. Divide zucchini pasta between two plates, top with grilled salmon, and garnish with fresh basil.

The magic of this dish lies in the contrast between the smoky grilled salmon and the bright, crisp zucchini noodles, creating a meal that’s both indulgent and refreshing.

Tip: For an extra burst of flavor, let the salmon rest for a couple of minutes after grilling to allow the juices to redistribute.

Zucchini Pasta with Artichokes and Olives

This Zucchini Pasta with Artichokes and Olives is a vibrant, no-cook dish that brings the Mediterranean to your table in under 20 minutes.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup pitted kalamata olives, sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. In a large bowl, combine the spiralized zucchini, chopped artichoke hearts, and sliced olives.
2. Drizzle with extra virgin olive oil and lemon juice, then sprinkle with salt and black pepper. Toss gently to coat.
3. Let the mixture sit for 10 minutes to allow the flavors to meld and the zucchini to soften slightly.
4. Sprinkle with grated Parmesan cheese and chopped fresh basil before serving.

The crunch of fresh zucchini paired with the tangy artichokes and briny olives creates a refreshing dish that’s perfect for a light lunch or as a side.

Tip: For an extra flavor boost, add a pinch of red pepper flakes with the salt and pepper.

Zucchini Pasta with Spicy Sausage

Looking for a quick, flavorful weeknight dinner? This Zucchini Pasta with Spicy Sausage brings a delightful kick to your table in under 30 minutes.

Ingredients

• 8 oz spaghetti
• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 2 medium zucchinis, spiralized
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add spicy Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
3. Add spiralized zucchini, minced garlic, red pepper flakes, salt, and black pepper to the skillet. Cook, stirring occasionally, until zucchini is just tender, about 3-4 minutes.
4. Add the cooked spaghetti to the skillet, tossing to combine with the sausage and zucchini mixture. Cook for an additional 2 minutes to let the flavors meld.
5. Remove from heat and stir in grated Parmesan cheese and chopped fresh basil.

The spiralized zucchini adds a fresh, light texture that perfectly balances the richness of the spicy sausage, making every bite a delightful contrast.

Tip: For an extra kick, drizzle with a bit of chili oil before serving.

Zucchini Pasta with Butternut Squash Sauce

Dive into the cozy flavors of fall with this Zucchini Pasta with Butternut Squash Sauce, a dish that’s as nourishing as it is comforting.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 cup butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup vegetable broth
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh sage

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the butternut squash and cook for 5 minutes, stirring occasionally, until slightly softened.
2. Add the minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg to the skillet. Cook for another minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Cover and cook for 10 minutes, or until the squash is very tender.
4. Transfer the squash mixture to a blender and puree until smooth. Return the sauce to the skillet and keep warm over low heat.
5. In another skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, just until they’re tender but still have a bit of crunch.
6. Toss the zucchini noodles with the butternut squash sauce. Sprinkle with grated Parmesan cheese and chopped fresh sage before serving.

The creamy butternut squash sauce clings beautifully to the zucchini noodles, offering a silky texture and a sweet, nutty flavor that’s perfectly balanced by the sharpness of Parmesan.

Tip: For an extra layer of flavor, toast the sage leaves in a bit of olive oil until crisp and use them as a garnish.

Zucchini Pasta with Fresh Herbs and Lemon Zest

Light, refreshing, and bursting with flavor, this Zucchini Pasta with Fresh Herbs and Lemon Zest is the perfect dish to brighten up your dinner table.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon zest
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Add zucchini noodles to the skillet, tossing to coat with the oil. Cook for 3-4 minutes, just until the noodles are tender but still crisp.
3. Season with salt and black pepper, then remove from heat.
4. Stir in lemon zest, fresh basil, and fresh parsley, mixing well to combine.
5. Serve immediately, topped with grated Parmesan cheese.

The bright lemon zest and fresh herbs give this dish a vibrant flavor that pairs beautifully with the delicate zucchini noodles.

Tip: For an extra touch of richness, drizzle with a bit more olive oil before serving.

Conclusion

We hope this roundup of 18 delicious zucchini pasta recipes inspires your next healthy meal! Whether you’re craving something creamy, spicy, or fresh, there’s a dish here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy. Happy cooking!

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