Zucchini and Mozzarella Pasta

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light Italian pasta dish with fresh zucchini, creamy mozzarella, and a simple garlic-herb sauce. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, zucchini, 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz spaghetti
1 medium grated zucchini
1 cup cubed mozzarella
3 cloves minced garlic
2 tbsp olive oil
1/4 cup chopped fresh basil
1/4 cup grated parmesan cheese
to taste salt
to taste pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
Step 3: Add 1 grated zucchini and 1/4 cup chopped basil. Cook for 3-4 minutes until zucchini wilts and releases its moisture.
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.
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.