Zucchini Pasta

How to Cook Zucchini Pasta

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1. Toss the zucchini with half the salt and leave for 5 minutes. Squeeze out the liquid in a clean tea towel.

   Mark done Start 5 min timer

2. Heat the oil in a wide pan over medium heat. Add the garlic and chili for 30 seconds, then the zucchini, and cook for 10 minutes, stirring now and then, until soft and golden in places.

   Mark done Start 30 sec timer

3. Meanwhile, boil the spaghetti in salted water. Keep a mug of the water, then drain.

   Mark done

4. Toss the spaghetti into the zucchini with a splash of the water, the lemon zest, juice, remaining salt and half the cheese. Serve with the rest of the cheese.

   Mark done

Things to Watch For

1. Squeeze the zucchini dry so it browns instead of boiling.
2. Do not let the garlic colour before the zucchini goes in.
3. Add pasta water a spoonful at a time.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

Green salad · Crusty bread · Tomato salad

Storing Leftovers

Keeps in the fridge for up to 2 days. Reheat with a splash of water.

Questions People Ask

Zucchini Pasta Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.