Easy One-Pot Saucy Zucchini Pasta
This easy one-pot zucchini pasta combines pasta, lots of sauce, zucchini, and Parmesan for a simple, delicious, family-friendly dinner.
Get ready for the easiest weeknight meal! This one-pot pasta is so flavorful, so tasty, and SO quick and easy. Serve it as a meatless meal (delish!) or with meatballs for a heartier dinner.
Why You Should Make This One-Pot Pasta
I’ve been making this pasta ever since last summer when my garden zucchini went crazy, and I am excited to finally get the recipe in front of you. This recipe proves that simple recipes really are the best!
Here are 5 reasons to make this one-pot zucchini pasta:
- It’s made entirely in one pot, which means fewer dishes and easy cleanup.
- Shredded zucchini adds extra veggies without overpowering the pasta, especially if you shred it on the small holes of the box grater! Even my picky eater who can spy vegetables a mile away gobbles this up.
- It uses simple, every day ingredients that are easy to keep on hand all the time.
- Frozen shredded zucchini works great, so you can make this recipe year round (I know, because I have done so the last year). Yay!
- There’s no need to thaw or drain the fresh zucchini. In fact, the extra liquid helps add to the saucy-factor. (I do find it helps to drain a bit of liquid off of the frozen and thawed zucchini before using).
Important Ingredients Notes
- Small pasta: Use small-shaped pasta, like small shells, elbow macaroni, ditalini, etc. Twelve ounces pasta will measure out to be right around three cups.
- Pasta sauce: My favorite pasta sauce is Rao’s brand. I grab it from Costco (where it comes in 28-ounce jars, which is perfect for this recipe). If you only have a 24-ounce jar of pasta sauce, add another 1/2 cup water (or 1/2 cup tomato sauce or crushed tomatoes).
- Milk: The milk in this recipe adds creaminess to the pasta so that it isn’t strictly marinara-based. I recommend using 1%, 2% or whole milk. I suspect that non-dairy milk (unsweetened!) will work fine as a sub.
- Dried basil + dried oregano: You can garnish the pasta with fresh basil or stir in fresh basil at the end for a fresh pop of flavor.
- Shredded zucchini: No need to peel the zucchini before using, just trim the ends. The zucchini can be shredded on the small or large holes of the box grater. You’ll need about one 10 to 11 ounce zucchini for this recipe.
- Parmesan cheese: Use freshly grated Parm for creamiest/best-melting results. I like to serve additional Parmesan on the side, for serving. Because you can never have too much Parm, am I right?
Bonus Tip: In some of the photos, I’m using this fun pasta that resembles the shape of Spaghettios. This brand of pasta takes quite a bit longer to cook than American brands of pasta, so keep that in mind if you use it or another authentic Italian style of pasta. Add cooking time and liquid as needed.
Additional Notes
- For comparison, you can see in the photos above, I used the Spaghettio-shaped pasta and finely shredded zucchini. In the photo below, I used elbow macaroni and zucchini shredded on the larger holes of the box grater.
- Because of the milk and pasta sauce, this pasta may stick a bit while cooking if the heat is too high. This is easily managed by moderating the heat so it maintains a gentle simmer without burning, stirring often, and adding additional water, as needed.
- The pasta is super tasty served as a meatless meal. It is also delicious served with meatballs. When doing so, I cook the meatballs in the oven while making the pasta and then stir them into the pasta at the end before serving so the meatballs are smothered in the pasta and sauce.
This pasta has become one of my go-to weeknight meals right now, especially with garden zucchini proliferating at nuclear speed.
It’s hearty, so saucy, and just the perfect meal for summer when you want dinner fast and also don’t want to turn on the oven!
Easy One-Pot Saucy Zucchini Pasta
Ingredients
- 12 ounces small pasta, like small shells, elbow macaroni, ditalini, etc, about 3 cups
- 28-ounce jar pasta sauce (see note!), about 3 cups
- 2 cups water
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch crushed red pepper, optional
- 2 to 3 cups shredded zucchini (no need to peel), about one medium 10 to 11 ounce zucchini
- ½ cup freshly grated Parmesan cheese, plus extra for serving, if desired
Instructions
- In a deep skillet or wide saucepan, combine the pasta, pasta sauce, water, milk, salt, basil, oregano, and crushed pepper, if using.
- Bring to a simmer over medium heat, stirring often. Continue simmering for 8 to 9 minutes, stirring often (this pasta will stick if the heat is too high, so keep a close eye on the pan and just keep it at a gentle simmer).
- Stir in the zucchini and continue simmering for 2 to 3 more minutes, stirring often, until the pasta is tender.
- NOTES: Add cooking time as needed. Different pasta brands will vary in exact cooking time. Moderate heat as needed and stir often so the pasta doesn't stick.Add additional liquid (water is fine) a little at a time if pasta is sticking or too thick.
- Remove from the heat and stir in the Parmesan cheese. Taste, and add additional salt, if needed.
- Serve warm with additional Parmesan cheese, if desired. The pasta will continue to thicken as it rests/cools.
- The pasta is super tasty served as a meatless meal. It is also delicious served with meatballs (when doing so, I cook the meatballs and stir them into the pasta at the end before serving).
Notes
Pasta Sauce: My favorite pasta sauce is Rao’s brand. I grab it from Costco (where it comes in 28-ounce jars, which is perfect for this recipe). If you only have a 24-ounce jar of pasta sauce, add another 1/2 cup water (or 1/2 cup tomato sauce or crushed tomatoes).
Subbing Crushed Tomatoes: You can sub in 28 ounces crushed tomatoes for the pasta sauce. If doing so, double the dried basil and oregano. Also add 1 teaspoon brown sugar and a splash of soy sauce (optional) for flavor.
Zucchini: No need to peel the zucchini before using, just trim the ends. The zucchini can be shredded on the small or large holes of the box grater.
Serving: 1 serving, Calories: 290kcal, Carbohydrates: 51g, Protein: 13g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 1125mg, Fiber: 4g, Sugar: 8g
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
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Hi Mel! I have been with you since 2010 and I always considered the night I stumbled across your blog as one of the best things to happen to me! I cook 98 percent of our meals from your blog and cookbook. You have inspired me to make all of our bread! I made this on Monday and used unsweetened soy milk and added a can of drained white beans with the zucchini and it was amazing!! Thank you for all you do!!
Hi. Since you’re posting pasta receipes I’m going to ask, is your Italy food trip happening this fall? I’m not in the group. I didn’t sign up, but I would LOVE to see the pictures of the adventures and hear all about it. Please. Per favore. Grazie.
Can you make this in the instant pot?? Those are the recipes I love because they’re so super easy.
Hi Erin, it’s pretty easy made per the recipe in one pan, but you could definitely experiment with the Instant Pot (I haven’t tried it myself that way yet).
I wasn’t sure what I was going to make for meatless Monday today. This recipe came at the perfect time! I had all the ingredients, and it came together super quickly. We all loved it, even the picky eaters and zucchini haters!
So thrilled to hear this, Clarissa! Thanks for taking the time to let me know.
Delish! Baby devoured it & the rest of us enjoyed it too. Felt like an easier twist on the summer vegetable lasagna recipe which we love.
I am so happy to hear this was a hit (with the baby, too – yay!). And you’re right, it does have vibes similar to that summer veggie lasagna!
Hi Mel, this looks so good. Is there a reason for the tiny pasta size? I’d love to make it with a small rotini or similar.
Good question, Teresa. Mostly, it’s just a matter of preference – I like the small pasta size for even cooking in one-pot meals like this, but I have other one-pot recipes that use penne and rotini, so I think it should work fine!
Made this for supper, it was perfect!! Loved it. I did do half broth, half water. Oh I also fried some meatballs in the pan, then continued with the recipe. 😋
Love this review – thank you! So happy you enjoyed it!
Will it store well? thanks.
Hi Peggy, I think it’s best served right after making it, but we’ve had great success heating up the leftovers, too.