These garlic butter zucchini noodles are the ultimate summer comfort food: a quick, cheesy pasta-style dish loaded with grated zucchini and finished with fresh herbs. It tastes amazing and comes together in no time.
I have a new version of my garlic butter noodles and you need to try it!
These garlic butter zucchini noodles are perfect for warm-weather dinners. The grated zucchini cooks down and caramelizes, then the tiny pasta is cooked right in the same pan so everything soaks up the flavor. It’s fast, simple, and incredibly satisfying.
My original garlic butter noodles are a household staple — ready in 10 to 15 minutes — and we use them as a side, a base for protein, comfort food when someone’s under the weather, or a late-night snack. This zucchini version follows the same idea but adds a mountain of grated zucchini that cooks down into glossy, flavorful strands.
This is a standout summer meal: not fussy, but packed with bold garlic-butter flavor.
I make these almost the same way as my garlic butter pasta: grate two large zucchini and cook them first to concentrate their flavor. The zucchini mellows and blends with the butter and garlic, so I add extra garlic to punch up the taste — and more garlic is always welcome.
How I make them
Start by grating the zucchini. There’s no need to salt or drain it — just grate two large zucchini with a box grater. It will look like a lot at first, but the zucchini quickly reduces as it cooks.
Sauté the grated zucchini in olive oil with a generous pinch of salt and some pepper. Cook until the zucchini softens and develops golden, caramelized edges — anywhere from 15 minutes to 30–45 minutes if you want deeper color and flavor. The goal is to concentrate the zucchini and develop savory notes.
Next, add butter to the same pan and stir it into the zucchini. Add the small pasta (ditalini is used here) and toast it with the butter and zucchini for a few minutes until the pasta is slightly golden. Stir in the garlic and cook briefly until fragrant.
Pour in chicken stock and bring the mixture to a boil. Reduce to a simmer and cook uncovered, stirring frequently, until the pasta absorbs most of the liquid and is tender — about 10–12 minutes depending on the pasta. The result is pasta that has taken on the zucchini’s flavor and a silky sauce from the butter and starchy cooking liquid.
When the pasta is cooked and the liquid is absorbed, remove the pan from the heat and stir in freshly grated parmesan until it melts into the pasta, creating a creamy finish. Finish with chopped fresh herbs like parsley or basil and additional parmesan at the table.
This dish is incredibly versatile — serve it as a main or a side, top it with grilled chicken or shrimp, or enjoy it on its own. The texture is comforting, the flavors are bright, and it comes together with minimal fuss.
Garlic Butter Zucchini Noodles
Garlic Butter Zucchini Noodles
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Ingredients
- 1 tablespoon olive oil
- 2 large zucchini squash freshly grated
- kosher salt and pepper
- 4 tablespoons butter
- 2 cups ditalini pasta
- 6 garlic cloves minced
- 4 cups chicken stock
- 1 cup parmesan cheese plus more for serving
- 3 tablespoons chopped fresh parsley or basil
Instructions
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Heat the olive oil in a large saucepan over medium heat. Add the grated zucchini with a big pinch of salt and pepper. It will look like a lot but will cook down. Cook for 15 to 20 minutes, stirring often, until the zucchini softens and begins to brown.
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Add the butter to the same skillet. Stir in the pasta and cook, stirring frequently, until the pasta is toasty and slightly golden, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
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Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook, uncovered and stirring often, until the liquid is absorbed and the pasta is tender, about 10 to 12 minutes.
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Turn off the heat and stir in the parmesan cheese until melted and creamy. Top with chopped fresh herbs and serve immediately with extra parmesan if desired.
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Gimme the whole bowl!