Creamy Zucchini Pasta

This creamy zucchini pasta sauce is going to change the way you think about using up your summer zucchini! Instead of turning zucchini into noodles, we’re blending it into a rich, savory sauce that coats every piece of pasta. It’s luxurious and satisfying, with a gorgeous green color that makes dinner feel a little more special. And because the creaminess comes from blended cottage cheese, you get all that richness with a nice boost of protein.

I’m always hunting for creative ways to use zucchini in late summer, and this recipe came together after two things happened back to back. First, I had a similar style of zucchini pasta at one of our favorite local restaurants. Then the very next day, I saw something along the same lines pop up on Instagram. That felt like a sign that I needed to figure this out to add to our ever-growing list of pasta recipes, especially since I had a drawer full of zucchini in my fridge!

What I love most is that this isn’t another zoodles recipe. Don’t get me wrong, I like those too, but here you get the zucchini AND real pasta. Now, about the sauce. My first test used half ricotta and half cottage cheese, and my husband declared it “too cottage cheesy.” So naturally, for round two I doubled down and used only cottage cheese. I didn’t mention this. He liked it better. I’m choosing to take that as a compliment to my recipe testing, and it worked out well since going all in on the cottage cheese simplified the sauce and kept things lighter too. Plus, cottage cheese is a fridge staple around here, so this comes together without a special grocery run.

If you’ve got a ton of zucchini to use, we’ve also consolidated all of our zucchini recipes into one place for easy reference, so go check it out!

What Does Zucchini Pasta Sauce with Cottage Cheese Taste Like?

If you’re picturing a bowl of pasta that tastes like a plate of zucchini, this isn’t that. Once the zucchini is cooked with shallot and garlic and then blended, it turns mild and savory. What you actually taste is a sauce that’s rich, creamy, and herby with a pop of lemon freshness. The cottage cheese and parmesan bring the creaminess and a salty depth, the Italian seasoning alongside fresh basil adds a familiar herby flavor, and the fresh lemon juice brightens the whole thing up. The zucchini adds volume to the sauce as well as that gorgeous green color.

Ingredients for Zucchini Pasta Sauce

• Pasta of choice. I love using a protein pasta or whole wheat pasta here, but use your favorite kind or what you have on hand.
• Water for cooking the pasta, which become your reserved pasta water. Don’t dump all the cooking water down the drain! The starchy water helps the sauce blend smoothly and lets you adjust the consistency at the end.
• Olive oil. Used to sauté the zucchini, shallot, and garlic.
• Zucchini. The star of the sauce. Cooking it down first concentrates the flavor and gives the sauce its color and body.
• Shallot. Adds a mild, slightly sweet onion flavor that rounds out the sauce without overpowering the zucchini.
• Garlic. Using just a little to bring a deep, savory flavor to the sauce without overpowering everything.
• Low-fat cottage cheese. This is what makes the sauce creamy. We use 1%, but 2% or even a full-fat version would work great. When blended, cottage cheese makes our sauce smooth and rich with a nice protein boost.
• Parmesan cheese. Adds rich and savory notes to our sauce, as well as a pop of saltiness, that helps tie everything together.
• Italian seasoning. Brings a familiar herby flavor to the sauce making it taste like it simmered a lot longer than it did.
• Fresh lemon juice. Brightens everything up and keeps the creamy sauce from feeling heavy. Fresh squeezed really is worth it here.
• Fresh basil. Stirred in at the end for a fresh, summery finish.
• Salt and pepper. Season as you go and taste at the end to adjust.
• Optional red chili flakes. A sprinkle at serving adds a little heat if that’s your thing.

For the full recipe, head to the recipe card at the bottom of this post for exact measurements and full directions.

Helpful Equipment

You’ll need a high-speed blender or food processor to get that silky smooth sauce. Either one works well, so use whichever you have. A large skillet is also helpful since you’ll saute the zucchini in it and then toss the finished pasta right back in the same pan (fewer dishes, always a win).

How to Make Pasta with Zucchini Sauce

Cook the pasta (and save some of the pasta water). Cook your pasta according to the package instructions in well-salted water. Before draining, reserve about 1 cup of the pasta water. Drain and set aside, but do not rinse!

Sauté the zucchini with the shallot (adding garlic at the end). While the pasta cooks, sauté the sliced zucchini and shallot in olive oil with a little salt and pepper until tender and starting to turn golden. In the last 30 seconds, add the garlic and cook just until fragrant.

Make the sauce. Add the cottage cheese, half the parmesan, the cooked zucchini mixture, and 1 to 2 tablespoons of pasta water to your blender or food processor.

Blend until completely smooth.

Coat the pasta. Add the cooked pasta to the same pan you used for the zucchini. Pour in the blended sauce and add the remaining parmesan, lemon juice, and basil.

Toss until every piece of pasta is coated, adding more pasta water 1 tablespoon at a time to thin the sauce to your liking.

Taste and add additional salt and pepper to taste. Then serve immediately and enjoy! Top with a sprinkle of red chili flakes if desired.

What to Serve with Creamy Zucchini Pasta

This works as a main dish on its own, but it’s also easy to build a full meal around.

• Serve with grilled chicken, shrimp, or Italian sausage on top or on the side turns it into a heartier dinner.
• A simple green salad with a light vinaigrette is a nice contrast to the creamy sauce.
• Garlic bread or a crusty baguette is always a great choice for scooping up whatever sauce is left in the bowl.
• For more veggies, add roasted broccoli, steamed green beans, or blistered cherry tomatoes.

How to Store Leftover Zucchini Sauce Pasta

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cream sauces tend to thicken as they sit, so when you reheat, warm it gently on the stovetop or in the microwave and add a splash of water or milk to loosen the sauce back up. Stir well before serving.

I don’t recommend freezing this one. The sauce can separate once thawed and the pasta gets soft, so it’s best enjoyed fresh or within a few days.

Zucchini Pasta Recipe FAQs