Zucchini and Mozzarella Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light Italian pasta dish with fresh zucchini, creamy mozzarella, and a simple garlic-herb sauce. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, medium grated zucchini, cubed mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (15 ratings) Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 grated zucchini and 1/4 cup chopped basil. Cook for 3-4 minutes until zucchini wilts and releases its moisture.
  4. Step 4: Stir in 1 cup cubed mozzarella and 1/4 cup grated parmesan. Cook for 2-3 minutes until cheese softens and begins to melt.
  5. Step 5: Add cooked spaghetti to the skillet. Toss with the zucchini-mozzarella mixture, adding reserved pasta water as needed to create a creamy sauce. Season with salt and pepper.

Equipment for this recipe

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Frequently asked questions

How long does Zucchini and Mozzarella Pasta take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini and Mozzarella Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Zucchini and Mozzarella Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini and Mozzarella Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Zucchini and Mozzarella Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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