Name: Creamy Zucchini Spaghetti Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups sunflower oil (or vegetable oil); 6 medium zucchini (thinly sliced, about 2 1/2 pounds); 1 cup chopped fresh basil; Salt, to taste; 2 tablespoons extra virgin olive oil (plus more for drizzling); 1 pound spaghetti; 2 cups grated parmesan cheese

Jump to Recipe· 4.6 from 11 reviews

If you’re looking for a deliciously comforting yet fresh pasta dish to brighten up your weeknight dinners, you absolutely need to try this Creamy Zucchini Spaghetti Recipe. It’s inspired by the classic Italian Spaghetti Alla Nerano, where simple ingredients come together to create something truly magical. Trust me, once you make it, you’ll be hooked on that silky, cheesy zucchini sauce coating every strand of spaghetti. Stick around—I’ll share all my tips to help you nail this fan-freaking-tastic meal!

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Why This Recipe Works

Simple, fresh ingredients: It’s all about zucchini, basil, and parmesan coming together naturally.
Crispy then creamy zucchini: Frying before mixing in adds the perfect texture contrast.
Pasta water magic: Using reserved pasta water creates that silky sauce without any cream.
Easy to customize: You can tweak herbs, cheese, or add protein for your spin.

Creamy Zucchini Spaghetti, zucchini pasta with creamy sauce, Italian zucchini pasta, healthy zucchini pasta recipe, vegan zucchini spaghetti - A close-up of a pan filled with creamy spaghetti noodles that are slightly twisted and intertwined. Scattered on top are small round pieces of golden brown cooked zucchini with a slight crisp texture on the edges. Thin strips of fresh green herbs are also sprinkled evenly over the pasta. The pasta has a light-colored cream sauce coating with a mild shine, and a few light specks of black pepper are visible throughout. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Zucchini Spaghetti Recipe plays a delicious role. The zucchini’s mild sweetness paired with fragrant basil and nutty parmesan make a harmonious sauce that feels indulgent but light. I always recommend fresh, good-quality parmesan and young zucchinis for the best flavor and texture.

Creamy Zucchini Spaghetti, zucchini pasta with creamy sauce, Italian zucchini pasta, healthy zucchini pasta recipe, vegan zucchini spaghetti - Flat lay of thinly sliced fresh zucchini rounds, a small pile of golden fried zucchini slices, a handful of bright green fresh basil leaves, a simple white ceramic bowl filled with golden extra virgin olive oil, a small white bowl containing grated parmesan cheese, a neat bundle of uncooked pale yellow spaghetti strands, a small white bowl with sunflower oil, and a pinch of coarse kosher salt scattered artfully on the white ceramic surface, all arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sunflower oil or vegetable oil: Ideal for frying zucchini as it has a neutral taste and high smoke point.
Zucchini: Thin slicing helps them cook quickly and evenly; choose firm, small to medium zucchinis.
Fresh basil: Adds vibrant, herbal notes that brighten the dish beautifully.
Kosher salt: To season perfectly and bring out flavors without overpowering.
Extra Virgin Olive Oil: Added after frying to enhance richness and for drizzling before serving.
Spaghetti: Classic pasta choice—long strands hold the creamy sauce nicely.
Parmesan cheese: Freshly grated is best for creamy texture and authentic nutty flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Creamy Zucchini Spaghetti Recipe depending on the season—sometimes adding a pinch of chili flakes for a little kick or swapping out basil for fresh thyme. And you can easily make it gluten-free by using your favorite pasta alternative. The key is to keep the balance between creamy and fresh.

Variation: I once stirred in a handful of toasted pine nuts for an extra crunch that my family adored.
Vegetarian or Vegan: Swap parmesan for a nutritional yeast-based cheese to keep it creamy and plant-based.
Add protein: Grilled chicken or shrimp works well if you want more substance without losing that light feel.

Step-by-Step: How I Make Creamy Zucchini Spaghetti Recipe

Step 1: Get Your Zucchini Crisp and Golden

First, heat about 2 cups of sunflower oil in a large pot until it’s shimmering but not smoking. Then carefully add thinly sliced zucchini in batches—don’t overcrowd the pot. Fry them until they turn golden and crispy around the edges, usually 5-6 minutes. Using a slotted spoon, transfer them to paper towels to drain excess oil. This frying step is key to that amazing texture contrast in the final dish.

Step 2: Infuse with Basil and Seasoning

While your zucchini is still warm, toss it gently with fresh chopped basil and a pinch of kosher salt. Sprinkle in 2 tablespoons of extra virgin olive oil to tie all those flavors together. This simple mix starts building the sauce layers without overpowering the zucchini’s fresh flavor.

Step 3: Cook and Reserve Pasta Water

Next, cook your spaghetti until just al dente—firm but not stiff. Before draining, scoop out 2 cups of that starchy pasta water and keep it handy. That water is pure gold for turning zucchini and parmesan into a creamy dream sauce. Drain the pasta and set aside.

Step 4: Marry Pasta and Zucchini with Saucy Love

Return the pasta to a large skillet over medium-low heat, then add your fried zucchini mixture. Begin tossing the pasta and zucchini together, adding reserved pasta water little by little, just until the sauce reaches that smooth, creamy consistency. This step needs a bit of patience—go slow with the water so you don’t end up with a watery sauce.

Step 5: Add Parmesan and Finish

Finally, sprinkle in 2 cups of grated parmesan cheese and toss vigorously. The cheese melts into the pasta and zucchini, thickening the sauce and coating every bite with lush creaminess. Taste for salt and adjust if needed. Drizzle a little extra virgin olive oil on top just before serving for that glossy finish.

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Tips from My Kitchen

Choose thin zucchini slices: Thinner slices fry more evenly and get crispier, adding essential texture contrast.
Don’t skip reserving pasta water: The starch helps bind everything into a creamy, luscious sauce without cream.
Toss pasta off the heat when adding cheese: Cheese melts gently and won’t clump up or get grainy if you’re not cooking at high heat.
Drain zucchini well after frying: Removing oil with paper towels keeps the dish light, not greasy.

How to Serve Creamy Zucchini Spaghetti Recipe

Garnishes

I love finishing this dish with an extra sprinkle of fresh basil leaves and some shaved parmesan for that flair. A few twists of freshly cracked black pepper brighten the flavors, and a drizzle of good-quality olive oil adds a luscious shine. If you like, a little lemon zest on top can provide a wonderful fresh lift, perfect for summer evenings.

Side Dishes

Since this Creamy Zucchini Spaghetti Recipe is already so rich and flavorful, I usually pair it with something light and crisp like a simple arugula salad with lemon vinaigrette, or some roasted cherry tomatoes for a burst of sweetness. Garlic bread is a guilty pleasure I don’t deny on cozy nights!

Creative Ways to Present

For a fancy dinner, I like serving the pasta twirled into neat nests on warm plates, topped with delicate basil leaves and edible flowers for color. It always wows guests and makes the meal feel extra special without extra work.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The zucchini tends to soften a bit overnight, so I recommend reheating gently and adding a splash of olive oil to revive the texture and creaminess.

Freezing

While I have frozen the zucchini separately with some success, freezing the whole creamy spaghetti sometimes changes the texture—zucchini can get watery. If you freeze it, thaw overnight in the fridge and reheat slowly on the stove with a bit of extra cheese to bring back the creaminess.

Reheating

The best way to reheat is on the stovetop in a skillet over low heat. Add a small splash of pasta water or olive oil to loosen the sauce, stirring gently until warmed through. This keeps the texture smooth and prevents drying out.

FAQs

Can I use other types of pasta for this Creamy Zucchini Spaghetti Recipe?

Absolutely! While traditional spaghetti works best for holding the creamy sauce, you can experiment with linguine, fettuccine, or even short pasta like penne if that’s what you have. Just adjust cooking times accordingly to keep the pasta al dente.
Is it necessary to fry the zucchini in oil?

Frying zucchini gives it that wonderful golden texture and flavor that sets this recipe apart. If you prefer to avoid frying, you can sauté the zucchini gently, but the dish won’t have quite the same crispy and rich dimension.
Can this Creamy Zucchini Spaghetti Recipe be made vegan?

Yes! Replace parmesan cheese with a vegan alternative or nutritional yeast to mimic the cheesy flavor, and use extra olive oil for richness. The final dish will still be creamy and satisfying.
How do I prevent the zucchini from getting soggy?

Make sure to slice zucchini thinly and dry them well before frying. Fry in batches without overcrowding so they crisp up, and drain well on paper towels afterward to remove excess oil. This keeps them from becoming soggy in the final dish.
Why do I need to save pasta water?

Reserved pasta water contains starch that helps emulsify and thicken the sauce, turning the zucchini and parmesan into a creamy coating without needing heavy cream. It also helps the sauce stick better to the pasta.

Final Thoughts

I honestly can’t recommend this Creamy Zucchini Spaghetti Recipe enough—it’s one of those dishes that feels both indulgent and fresh, comforting yet light. I’ve made it for casual dinners and fancy dinner parties alike, and it always impresses. Give it a try; I promise it’ll quickly become a kitchen favorite for you and anyone you share it with. Enjoy every creamy, cheesy bite!

Creamy Zucchini Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews

Author: Lucy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

Spaghetti Alla Nerano is a classic Italian pasta dish featuring thinly sliced zucchini fried to golden perfection and combined with fresh basil, parmesan cheese, and olive oil to create a creamy, flavorful sauce. This recipe highlights the simplicity and elegance of Italian cooking with fresh ingredients and minimal preparation.

Ingredients

Vegetables and Oils

2 cups sunflower oil (or vegetable oil)
6 medium zucchini (thinly sliced, about 2 1/2 pounds)
1 cup chopped fresh basil
Salt, to taste
2 tablespoons extra virgin olive oil (plus more for drizzling)

Pasta and Cheese

1 pound spaghetti
2 cups grated parmesan cheese

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Instructions

Heat Oil: Add the sunflower oil to a large pot and bring to a boil over medium-high heat.
Fry Zucchini: Fry the thinly sliced zucchini in the hot oil until golden brown, about 5-6 minutes. Use a slotted spoon to remove and set the zucchini aside on paper towels to drain excess oil.
Prepare Zucchini Mixture: In a bowl, combine the fried zucchini with chopped fresh basil and salt to taste. Drizzle with 2 tablespoons of extra virgin olive oil and mix gently.
Cook Pasta: Boil the spaghetti in salted water until al dente. Before draining, reserve 2 cups of the pasta cooking water.
Toss Pasta and Zucchini: Transfer the cooked pasta to a large skillet over medium-low heat. Add the zucchini mixture and gradually pour in the reserved pasta water as needed, tossing continuously until the sauce achieves a creamy consistency.
Add Cheese: Sprinkle in the grated parmesan cheese. Continue tossing the pasta to coat evenly with the cheese and zucchini, ensuring the sauce stays creamy. Season with additional salt if needed.
Serve: Drizzle extra virgin olive oil over the pasta, serve immediately, and offer extra parmesan cheese on the side for topping.

Notes

Zucchini can be fried and prepared up to 5 days in advance; store refrigerated in an airtight container.
Use fresh parmesan cheese for the best flavor and creaminess in the sauce.
Adjust the amount of reserved pasta water to achieve desired sauce consistency.
For a lighter version, you can use less oil for frying or substitute with olive oil, though sunflower oil provides a neutral frying medium.
Serve immediately after tossing for best texture and flavor.