An authentic Italian summer recipe! If you’re looking for a quick and satisfying summer pasta dish, this creamy zucchini pasta is the answer. It’s one of those recipes that Italians whip up all season long—simple ingredients, no heavy sauces, and zero fuss.
In this version, Nicole shares a lunchtime favorite from her kitchen in Italy, inspired by Nonna Margherita. The twist? No cream required. The creaminess comes from a blend of pasta water and Parmigiano Reggiano, stirred in with the grated zucchini until everything melts into a silky sauce.
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Creamy Zucchini Pasta: the video recipe!
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How to Make Creamy Zucchini Pasta Like an Italian
Zucchini and Cheese: Yes or No?
Some purists say zucchini shouldn’t be paired with cheese… but we disagree. This dish is a perfect example of how Parmigiano can elevate vegetables without masking them.
Italians Love Zucchini (Seriously)
In Italy, zucchini isn’t just a side dish—it’s a seasonal star. From spring through late summer, you’ll find it in everything: pasta, pizza, risotti, and even dessert. Italians fry the delicate zucchini flowers until golden and crisp, stuff zucchini boats with savory fillings, and slice it into silky rounds for dishes like Spaghetti alla Nerano. It’s light, versatile, and always in the market—and in our kitchen. If you’ve only had zucchini steamed or plain, this recipe (and these others) will change your mind.
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