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; Kosher salt to taste; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 pound spaghetti; 2 cups grated parmesan cheese

Jump to Recipe· 4.4 from 22 reviews

You’ve got to try this Creamy Zucchini Spaghetti Recipe—it’s an absolute game-changer when summer zucchini is in season. Imagine perfectly golden fried zucchini tossed with fresh basil and Parmesan, all hugged by tender spaghetti, creating a rich, silky sauce that’s simple yet unbelievably satisfying. Trust me, once you make this, it’ll become one of those dishes you’ll want to whip up again and again for a cozy dinner or impressing friends without fussing in the kitchen.

💙

Why This Recipe Works

Perfect Balance of Texture: The zucchini gets beautifully golden and crispy, contrasting with the tender spaghetti for a delightful bite.
Fresh, Simple Flavors: Basil, olive oil, and Parmesan bring out the zucchini’s natural sweetness without overpowering it.
Creamy Sauce Without Cream: Using pasta water and cheese creates a luscious sauce, keeping it light but indulgent.
Quick and Accessible: With everyday ingredients and simple steps, this feels fancy but comes together in about 30 minutes.

Creamy Zucchini Spaghetti, zucchini pasta with creamy sauce, summer zucchini recipes, easy zucchini pasta, healthy 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

This Creamy Zucchini Spaghetti Recipe leans on a handful of fresh ingredients that play wonderful off each other. I always make sure my zucchinis are firm and fresh to get that perfect fry and avoid sogginess. The Parmesan is key—it melts into the pasta and helps form the signature creamy coating that makes this dish unforgettable.

Creamy Zucchini Spaghetti, zucchini pasta with creamy sauce, summer zucchini recipes, easy zucchini pasta, healthy 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 or vegetable oil: Great for frying zucchini without imparting a strong flavor, so the zucchini stays the star.
Zucchini: Choose medium-sized and firm for best frying results and texture.
Fresh basil: Adds a herby brightness that lifts the whole dish.
Kosher salt: Essential for seasoning and enhancing all the flavors.
Extra virgin olive oil: Used to finish the dish for richness and a lovely aroma.
Spaghetti: Classic pasta choice here, but any long pasta works well.
Parmesan cheese: Freshly grated gives the creamiest sauce and sharp, nutty flavor.

📝

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.

Tweak to Your Taste

I love how forgiving this Creamy Zucchini Spaghetti Recipe is when it comes to tweaking flavors. Sometimes I swap basil for fresh oregano or add a pinch of red pepper flakes for a little kick. You can definitely personalize it based on what you love or what’s on hand in your kitchen.

Variation: I’ve tried adding toasted pine nuts for crunch and an extra layer of flavor – it’s a personal favorite twist I can’t resist.
Dairy-free: You can swap Parmesan for a vegan cheese or nutritional yeast if you want to keep it plant-based.
Seasonal tweak: In cooler months, swapping zucchini for fried eggplant or adding sautéed mushrooms works wonders.
Herbs switch-up: Feel free to mix in fresh parsley or chives when basil isn’t available.

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

Step 1: Fry the Zucchini to Golden Perfection

Fill a large pot with oil and heat it over medium-high until hot but not smoking—around 350°F if you have a thermometer. Gently slide in thinly sliced zucchini rounds in batches so they don’t crowd and steam. After about 5-6 minutes, they should be beautifully golden and crispy on the edges. Use a slotted spoon to transfer them onto paper towels to drain. This step really sets the texture for your creamy zucchini spaghetti.

Step 2: Mix Zucchini with Basil and Olive Oil

Once your zucchini cools slightly, toss it with fresh chopped basil and a pinch of kosher salt to bring out those bright notes. Drizzle some extra virgin olive oil to add richness and a lovely aroma. This combination is pure magic that develops while your pasta cooks.

Step 3: Cook Pasta and Reserve Pasta Water

Cook your spaghetti in well-salted water until al dente, then scoop out and save about 2 cups of the pasta cooking water before draining. Don’t skip reserving that water! It’s secret sauce material, full of starch that helps emulsify and thicken the zucchini sauce beautifully.

Step 4: Toss Zucchini and Pasta to Create the Creamy Sauce

Transfer the cooked spaghetti into a large skillet over medium-low heat. Add the fried zucchini mixture and slowly drizzle in the reserved pasta water, stirring gently. This thinning liquid will come together to form that signature creamy texture. Adjust the amount to get it just right—silky but not soupy.

Step 5: Add Parmesan and Season to Taste

Finally, sprinkle in the grated Parmesan cheese while tossing the pasta, zucchini, and sauce to coat evenly. The cheese melts nicely and thickens the sauce further. Taste and add more salt if you need it. Before serving, drizzle a bit more olive oil for that luxurious finish.

💡

Pro Tips for Making Creamy Zucchini Spaghetti Recipe

Don’t Rush the Fry: Take your time frying zucchini in small batches for that perfect crispy texture without steaming.
Reserve Plenty of Pasta Water: Trust me, the starchy water is your secret weapon for that perfect sauce consistency.
Use Freshly Grated Parmesan: It melts so much better and adds that authentic nutty flavor you want.
Warm Your Cheese: Toss Parmesan into the warm skillet off direct high heat to avoid clumping and ensure silky coating.

How to Serve Creamy Zucchini Spaghetti Recipe

Creamy Zucchini Spaghetti, zucchini pasta with creamy sauce, summer zucchini recipes, easy zucchini pasta, healthy zucchini spaghetti - A white bowl filled with a mound of spaghetti pasta at the center, topped with several golden-brown, round slices of roasted zucchini scattered on and around the noodles. Small bright green basil leaves are placed over the pasta, adding a fresh touch. The spaghetti is sprinkled with finely grated white cheese, giving a light dusting over the top. A silver fork rests on the right side inside the bowl. The bowl is set on a white marbled surface with some scattered grated cheese and a few basil leaves nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle a little extra grated Parmesan right on top and add fresh basil leaves for color and that fresh herb aroma. A light drizzle of high-quality extra virgin olive oil right before serving sends it over the top every time.

Side Dishes

This goes beautifully with a crisp green salad dressed with lemon vinaigrette or some grilled chicken for a protein boost. If you want more texture, some toasted garlic bread on the side turns it into a complete meal.

Creative Ways to Present

For dinner parties, I like twirling the zucchini spaghetti into neat nests on each plate and garnishing with a sprig of basil and a Parmesan crisp. It feels elegant but is totally doable after a long day.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy zucchini spaghetti in airtight containers in the fridge for up to 3 days. I find that the zucchini will soften a bit but the flavors actually deepen overnight, making leftovers surprisingly good.

Freezing

I don’t usually freeze this dish because the zucchini texture changes quite a bit, but if you do, freeze it without the cheese and add fresh Parmesan when reheating to keep it fresher.

Reheating

Reheat leftovers gently in a skillet with a splash of water or olive oil over medium heat, tossing frequently to revive that creamy texture. Microwave can work too, but stir halfway to avoid dry spots.

FAQs

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

Absolutely! While traditional spaghetti works beautifully, you can use linguine, fettuccine, or even short pasta like penne or rigatoni. Just keep in mind that long pasta helps twirl and mix better with the zucchini sauce, but feel free to experiment based on what you have.
How can I make this recipe vegan?

To make this vegan, swap out Parmesan with a vegan cheese alternative or nutritional yeast. Also, use a plant-based oil for frying zucchini. The pasta water and oil base help keep the sauce creamy without dairy.
Why do I need to reserve pasta water?

Pasta water is starchy and salty, which helps emulsify the sauce and make it creamy without adding cream. It binds the cheese and oil together so your sauce coats the pasta perfectly.
Can I prepare the zucchini in advance?

Yes! You can fry the zucchini up to 5 days in advance and store them in the fridge. Just reheat gently or add them straight into the pasta at the final step. This makes weeknight dinners much easier.

Final Thoughts

I honestly think this Creamy Zucchini Spaghetti Recipe is one of those underrated classics that feels like a special treat while using humble ingredients. It’s bright, comforting, and so satisfying — the kind of meal you want to share with friends or enjoy solo on a quiet night. If you’re craving something that’s quick, flavorful, and downright delicious, give this one a go. I promise, you’ll be reaching for zucchini this season just to make it again.

Creamy Zucchini Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 22 reviews

Author: Taylor
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 traditional Italian pasta dish featuring crispy fried zucchini, fresh basil, and creamy parmesan cheese. The zucchini is thinly sliced and fried until golden, then combined with al dente spaghetti and parmesan to create a luscious, flavorful sauce that coats every strand of pasta.

Ingredients

Oil for Frying

2 cups sunflower oil (or vegetable oil)

Zucchini Mixture

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

Pasta

1 pound spaghetti
2 cups grated parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Heat the Oil: Add the sunflower oil to a large pot and bring to a boil over medium-high heat to prepare for frying the zucchini.
Fry the Zucchini: Fry the thinly sliced zucchini in the hot oil until golden brown, about 5-6 minutes. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
Prepare Zucchini Mixture: Combine the fried zucchini with the chopped basil and kosher salt to taste. Drizzle with 2 tablespoons of extra virgin olive oil and gently toss to combine.
Cook the Pasta: Cook the spaghetti in salted boiling water until al dente. Reserve 2 cups of the pasta cooking water before draining the spaghetti.
Toss Pasta with Zucchini: Add the drained spaghetti to a large skillet over medium-low heat. Toss with the fried zucchini mixture, gradually adding the reserved pasta water as needed until the sauce reaches a creamy consistency.
Add Parmesan Cheese: Stir in the grated parmesan cheese, continuing to toss until the pasta is thoroughly coated and the sauce is creamy. Taste and adjust salt as necessary.
Serve: Drizzle the finished dish with additional extra virgin olive oil and serve with extra parmesan cheese on the side.

Notes

Zucchini can be fried and prepared up to 5 days ahead, stored in the refrigerator.
Use fresh, good quality parmesan cheese for the best flavor and texture.
If the sauce is too thick, add more reserved pasta water a little at a time to achieve desired creaminess.
For a lighter version, you can bake the zucchini slices instead of frying, although frying is traditional.
Make sure to slice zucchini thinly and uniformly for even cooking and optimal texture.