Creamy Lemon Zucchini Pasta
Updated Aug. 13, 2025
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup unsalted butter
- ⅓cup olive oil, plus more for serving
- 3pounds zucchini, thinly sliced (about 6 medium zucchini)
- 3garlic cloves
- Salt
- 1pound fregola (or pearled couscous)
- 1lemon
- 1cup grated Parmesan
- Torn basil (optional), for serving
Nutritional analysis per serving (6 servings)
600 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 22 grams protein; 849 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat butter and olive oil in a large pot over medium heat. When butter is melted and foaming subsides, add the zucchini and grate the garlic into the pot. Sprinkle with a pinch of salt, then stir to coat in the oil. Cover and cook for about 40 minutes, stirring occasionally, until completely broken down with a saucy consistency. If at any point the zucchini begins to brown or stick to the bottom, reduce heat.
- Step 2
While the zucchini cooks, bring a large pot of generously salted water to a boil. Cook fregola until al dente, 8 to 12 minutes, then drain, reserving ½ cup of pasta water.
- Step 3
Remove the pot of finished zucchini from the heat. Grate the zest of the lemon into the pot and then halve the lemon and squeeze in the juice. Season with salt and pepper. (The zucchini mixture can be made ahead and refrigerated for up to 4 days.)
- Step 4
Add the fregola to the zucchini and stir until creamy and evenly combined. If the pasta is too thick or dry, add some of the reserved pasta water to loosen. Stir in the Parmesan and adjust the seasonings if needed. Serve topped with more olive oil and, if desired, torn basil.
Private Notes
Comments
I would toss in some toasted, chopped pistachios too.
Thumbs up on the pistachios…or even toasted pine nuts.
Especially nice with yellow summer squash to visually emphasize the lemon taste
Followed a couple other commenter suggestions and a) grated the zucchini to cut down on cooking time and b) topped with crushed pistachios. Also subbed pecorino (which I had on hand) for parmesan, stirring off the heat after the addition of lemon. Great way to add veggies to a meal, and versatile enough to top proteins (e.g. white fish fillet). I might add chili flakes to garnish next time as well. Definitely adding to the repertoire.
Added a can of white beans the second time and it was still great. Used a cup of pearl couscous.
I’ve made this three times in 2 weeks. It’s a great way to use up A LOT of zucchini, particularly those huge zucchinis. I’d never had fregola before, but it was worth tracking down - such a fun texture. I made it with brown rice at the request of a gluten-free friend and it was also delicious. I fought the urge to put other stuff in there (cherry tomatoes, mushrooms), and I’m glad I did. It’s wonderfully tasty as written, and the concentrated flavor of the zucchini is unique. I love lemon, so I used an entire large preserved lemon each time; chopped it small and threw in along with all the zucchini. It’s good hot with a generous sprinkle of Romano or Parmesan, and it’s good cold standing in front of the refrigerator.