Caramelized Zucchini Pasta

By
Theodora Kaloudis
Theodora Kaloudis standing in front of a stove stirring a pot
Theodora Kaloudis
Theodora Kaloudis is a recipe developer and food stylist based in Brooklyn, NY.
Learn about The Spruce Eats' Editorial Process
Published on 07/31/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Two plates of caramelized zucchini pasta, topped with breadcrumbs and whole basil leaves

The Spruce Eats / Julia Hartbeck

Prep: 25 mins
Cook: 40 mins
Total: 65 mins
Servings: 4 to 6 servings
Yield: 8 cups
Nutrition Facts (per serving)
510 Calories
18g Fat
73g Carbs
16g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 510
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 376mg 16%
Total Carbohydrate 73g 26%
Dietary Fiber 5g 19%
Total Sugars 7g
Protein 16g
Vitamin C 23mg 115%
Calcium 141mg 11%
Iron 4mg 21%
Potassium 700mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zucchini is often relegated to the corner like Baby was during the iconic final scene in Dirty Dancing. It’s a quiet and unassuming vegetable that can be polarizing and sometimes overlooked for more popular seasonal produce, like tomatoes or corn.

Zucchini, the Culinary Chameleon

I am definitely guilty of this, but as I was working on this recipe and had zucchini on the brain, I realized how much of a workhorse it really is. It’s a culinary chameleon that can be turned into almost anything: cooked into a fritter or quiche, served raw in a salad or as a zoodle, and even thrown into baked goods! In my mind I always pigeon holed it as a boring side and really nothing else, but I have learned that it can be the star of the show.

The Key To Cooking Zucchini: Cook It to Death

I knew I wanted to make a pasta recipe and I wanted zucchini to take the lead. I really love cooking the heck out of zucchini in order to get out as much water as possible and brown it to really boost the flavor. In this recipe zucchini and shallots are cooked down until falling apart and caramelized, then seasoned with a good amount of garlic and a pinch of crushed red pepper before being tossed with spaghetti. 

I add loads of fragrant fresh basil, parmesan and cream cheese provide creaminess and body to the dish, and a squeeze of lemon juice cuts through the richness. At the end I top it with a crunchy, zesty crouton crumb for some texture. This pasta is bursting with so much flavor that you’ll never put zucchini in the corner ever again.

Tips for Making Caramelized Zucchini Pasta

  • Crushing croutons—Place croutons in a resealable plastic bag, push out as much air as possible and seal the bag. Lay the bag flat and crush the croutons using a rolling pin or heavy skillet.
  • Caramelizing the zucchini—There may be a moment when you want to pull it off the heat before the time is up because it’s sticking to the bottom and browning too much, but don’t do it. You want to get the zucchini cooked down as much as possible, so when you stir try to scrape up as much of the stuck on bits as you can off the bottom of the skillet (there’s a lot of flavor in those bits). If you can’t scrape it all up and it looks like it may be starting to burn just stir in 1 to 2 tablespoons pasta water to help release anything that’s stuck.

"I'm always looking for new ways to incorporate zucchini into savory recipes, and this zucchini spaghetti was a winner! The zucchini and shallots were beautifully caramelized and flavorful, and the lemony seasoned Parmesan crumbs made the dish next level." —Diana Rattray

Caramelized Zucchini Pasta/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 1/2 cups Caesar-style seasoned croutons, crushed into fine crumbs

  • 1/3 cup (about 1 1/2 ounces) grated parmesan, divided

  • 1 teaspoon grated lemon zest

  • 4 tablespoons olive oil, divided

  • Fine salt, as needed

  • Freshly ground black pepper, to taste

  • 1 pound spaghetti or long pasta of choice

  • 3 large zucchini (about 2 pounds), cut into 1/4-inch-thick rounds

  • 2 medium shallots (about 4 ounces), peeled and thinly sliced lengthwise

  • 3 cloves garlic, minced

  • 1/4 teaspoon crushed red pepper, more to taste

  • 2 ounces cream cheese

  • 1 tablespoon fresh lemon juice

  • 1 cup packed fresh basil leaves

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make caramelized zucchini pasta

    The Spruce Eats / Julia Hartbeck

  2. In a medium bowl, combine 1 1/2 cups Caesar-style seasoned croutons, crushed, half of the parmesan, 1 teaspoon grated lemon zest, and 1 tablespoon olive oil. Season to taste with salt and freshly ground black pepper. Set aside.

    A bowl of crushed croutons, lemon zest, parmesan, olive oil, salt and pepper

    The Spruce Eats / Julia Hartbeck

  3. Bring a large pot of well-salted water to a boil over high heat. Cook 1 pound spaghetti or other long pasta according to package instructions for al dente. Reserve 1 1/2 cups cooking water, then drain pasta.

    A colander of cooked spaghetti next to a measuring cup of pasta water

    The Spruce Eats / Julia Hartbeck

  4. While the pasta is cooking, heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add 3 large zucchini (about 2 pounds), cut into 1/4-inch rounds, 2 medium shallots (about 4 ounces), peeled and thinly sliced lengthwise, and 1/4 teaspoon fine salt. Cook, stirring frequently, scraping up anything sticking to the bottom of the pan, until the zucchini has softened, is starting to break down, and is browning in spots, 20 to 25 minutes.

    A skillet of sliced zucchini and shallots cooking in olive oil, being stirred with a wooden spatula

    The Spruce Eats / Julia Hartbeck

  5. To the veggies in the skillet, add 3 medium cloves garlic, minced and 1/4 teaspoon crushed red pepper, and cook until fragrant, 1 to 2 minutes. Add 2 tablespoons pasta water and stir, scraping up all the brown bits from the bottom of the pan.

    A skillet of cooked zucchini and shallots, with minced garlic and red pepper flakes

    The Spruce Eats / Julia Hartbeck

  6. Return cooked pasta to the pot over medium heat, add 1 cup pasta water and 2 ounces cream cheese, and stir continuously until cream cheese is melted and incorporated and starting to coat the pasta.

    A pot of cooked spaghetti in a cream cheese-pasta water sauce

    The Spruce Eats / Julia Hartbeck

  7. Add caramelized veggies and remaining grated parmesan to the pasta and toss well until combined and the sauce is coating the pasta.

    A pot of spaghetti in a cream cheese-pasta water sauce, with the zucchini-shallot mixture, topped with parmesan cheese

    The Spruce Eats / Julia Hartbeck

  8. Remove pasta from heat and stir in 1 tablespoon fresh lemon juice and season to taste with salt, freshly ground black pepper, and more crushed red pepper, if desired. Stir in most of the 1 cup packed fresh basil leaves, tearing up any large leaves, reserving some for garnish. Stir in more pasta water to loosen up the pasta, if needed.

    A pot of caramelized zucchini pasta topped with lemon juice and fresh basil leaves

    The Spruce Eats / Julia Hartbeck

  9. Serve pasta topped with crouton breadcrumbs and remaining basil.

    A large plate of caramelized zucchini pasta, topped with seasoned breadcrumbs and whole leaf basil

    The Spruce Eats / Julia Hartbeck

How To Store

Leftover pasta and breadcrumbs can be refrigerated separately in airtight containers for up to 4 days. Reheat pasta in a skillet over low heat or microwave until heated through, adding a splash of water to loosen the pasta.

Feeling Adventurous? Try This:

These simple tweaks can inspire you to make this recipe your own:

  • Use yellow squash—Yellow summer squash can be used in the recipe instead of zucchini.
  • Make it mild—For a milder pasta, feel free to omit the crushed red pepper flakes. 
  • Add protein—If you want to add some protein, brown some sweet or hot Italian sausage and stir into the pasta when you add the zucchini.
  • Use a different pasta—Any type of pasta can work here so if you don’t have spaghetti on hand then use what you have. Linguine, angel hair, or bucatini are good options.