I buy zucchini with the best intentions, and somehow I always come home with far more than I need. Every summer trip to the farmer's market ends the same way—a bag overflowing with beautiful green zucchini and me wondering what I'll make with all of it. That's exactly how this Spaghetti with Zucchini became one of my favorite warm-weather meals.
The first time I watched a mountain of grated zucchini slowly cook down into a silky sauce, it felt like kitchen magic. With just a handful of simple ingredients, the zucchini caramelizes into something rich, sweet, and incredibly satisfying. This humble Italian pasta celebrates the beauty of seasonal produce, turning an abundance of summer zucchini into a dish that's both simple and unforgettable.
A Quick Look At The Recipe
- Recipe Name: Spaghetti alla Nerano (Spaghetti with Zucchini)
- Ready In: 40
- Serving: 5 people
- Best for: Summer dinners, farmer's market zucchini, and simple Italian cooking
- This classic pasta dish originated in the small seaside village of Nerano on Italy's Amalfi Coast, where zucchini is the star ingredient.
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A Summer Pasta Worth Making Again and Again
If you've ever come home from the farmer's market with more zucchini than you know what to do with, this Spaghetti alla Nerano is the answer.
Fresh zucchini slowly cooks down into a silky, flavorful sauce that clings to every strand of pasta, creating a dish that feels both comforting and elegant. With simple ingredients and authentic Italian roots, it's the kind of recipe that proves the best meals don't need to be complicated.
Jump to:
- A Quick Look At The Recipe
- A Summer Pasta Worth Making Again and Again
- Ingredients You'll Need
- Spaghetti vs. Bucatini
- Easy Substitutions & Variations
- How to Make Spaghetti alla Nerano (Spaghetti with Zucchini)
- Tips for the Best Chocolate Syrup
- Serving Suggestions
- Frequently Asked Questions
- More Recipes You'll Love
- Connect with Me
- 📖 Recipe
- 💬 Comments
Ingredients You'll Need
- Zucchini: Fresh summer zucchini is the star of this recipe. A combination of grated zucchini and fried zucchini slices creates the classic texture and flavor that makes Spaghetti alla Nerano so special.
- Extra Virgin Olive Oil: Use a good-quality olive oil since it forms the base of the sauce and helps caramelize the zucchini. Its flavor shines through in this simple dish.
- Pecorino Romano: This salty, nutty cheese melts into the pasta water to create a creamy sauce without any cream. Locatelli Pecorino Romano is a great choice if you can find it.
- Garlic: Fresh garlic adds depth and aroma without overpowering the delicate zucchini flavor.
- Lemon Zest: A little lemon zest brightens the entire dish and balances the richness of the olive oil and cheese.
- Fresh Basil: Torn basil adds a fresh, summery finish that pairs beautifully with the zucchini.
- Spaghetti or Bucatini: Traditional spaghetti works perfectly, but bucatini is another excellent option if you prefer a heartier pasta shape.
- Pasta Water: Don't skip this ingredient. The starchy pasta water helps emulsify the sauce, creating a silky coating that clings to every strand of pasta.
Spaghetti vs. Bucatini
This recipe works beautifully with either spaghetti or bucatini. Traditional Spaghetti alla Nerano is often made with spaghetti, which allows the silky zucchini sauce to coat every strand evenly.
Bucatini is a great alternative if you prefer a heartier bite. The hollow center of the pasta helps capture some of the sauce, creating an even more satisfying forkful. No matter which pasta you choose, be sure to cook it just until al dente for the best texture.
Easy Substitutions & Variations
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How to Make Spaghetti alla Nerano (Spaghetti with Zucchini)
- Slice 1 zucchini into ¼-inch thick slices. Sprinkle them with kosher salt and place them in a colander. Let them sit in the sink or on a paper towel for 5–10 minutes to draw out excess moisture. Meanwhile, grate the remaining zucchini. Fill a large pot with water and a generous pinch of salt and set aside. In a large skillet, heat the olive oil over medium-high heat until hot.
- Pat the zucchini slices dry with a paper towel. Carefully add them to the hot oil and fry for 4–5 minutes until golden brown and caramelized. Flip and cook for another 1–2 minutes. Transfer the fried zucchini to a plate and season lightly with additional salt if desired. Set aside for serving.
- Add the grated zucchini to the skillet with the zucchini-infused oil. Cook, stirring occasionally, for 30–35 minutes until the zucchini becomes deeply golden, jammy, and caramelized. While the zucchini cooks, bring the pot of salted water to a boil and cook the pasta according to package directions until al dente.
- Before draining the pasta, reserve 1½ to 2 cups of pasta water. Add the Pecorino Romano cheese and part of the reserved pasta water to the zucchini mixture. Toss until the cheese melts and a silky sauce forms. Add the cooked pasta and continue tossing, adding more pasta water as needed until the sauce coats the noodles. Taste and adjust with additional cheese, salt, lemon zest, or lemon juice if desired.
- Once the zucchini is caramelized, make a small well in the center of the pan. Add the butter and minced garlic. Cook for 1–2 minutes until fragrant and lightly golden, then stir everything together. Add the lemon zest and continue cooking until the pasta is ready.
- Top with the fried zucchini slices, extra Pecorino Romano, fresh basil, and a squeeze of lemon if desired. Serve immediately.
Tips for the Best Chocolate Syrup
- I find the pasta is better at 12-14oz of noodle. You can use any noodle, but I love it on a long noodle like spaghetti, linguini, bucatini. It makes a delicate sauce that really coats spaghetti well.
- For the best zucchini pasta, fry a zucchini or two in a little bit of oil. Salt them and let them drain a bit of water for 10 minutes before frying. They will crisp and get brown and have the most delicious flavor (especially if they are nice and salty). Set them aside and add them to the pasta before serving. Some versions of the pasta are made just by layering thin slices of zucchini with all varying textures by the end. My version is a little simpler than that, but still has varying textures and flavors of zucchini if you keep this step.
Serving Suggestions
- RECIPE 1: i love serving it with this!
- RECIPE 2
- one other good thing
Frequently Asked Questions
This recipe is totally vegan if you eliminate the cheese. No need to substitute it, although I think it adds delicious flavor. I would add some nutritional yeast or vegan parmesan, although I have not tested it. Use vegan butter or oil to cook
While working on this Italian zucchini pasta I was seeing "the stanley tucci pasta" everywhere. Turns out he loves this pasta too. It's such a simple recipe. My absolute favorite thing about it is that every household makes it different (and this is one of my favorite things about Italian households now) and has their way. It's the best.
This sauce makes enough for 1lb of pasta. Although I like it extra saucy & personally make around 12oz.
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If you make this recipe, be sure to comment and rate it down below. Follow or tag me at @homecooksnotes on Instagram!
Connect with Me
Looking for the perfect summer appetizer to go with this dish? Try the Fried Eggplant Caprese with Burrata (it's seriously insane).
Please let me know your thoughts. This spaghetti alla nerano recipe is one of my favorite pastas during summer - so simply perfect. Don’t forget to tell me in the comments what you think, or tag me on instagram, if you make the recipe @homecooksnotes
📖 Recipe
Spaghetti Alla Nerano (Zucchini Pasta)
Ingredients
- 1 smaller zucchini, sliced ¼ inch thick
- 2 tablespoon extra virgin olive oil
- kosher salt
- 26 oz zucchini, grated
- 1 tablespoon butter
- 2 tablespoon grated pecorino romano , locatelli is my favorite
- 2 garlic cloves, minced
- zest of 1 lemon
- handful of basil, roughly torn
- 16 oz spaghetti or bucatini, or your favorite noodle
- 2 cups pasta water
Instructions
- Prep Zucchini: Slice 1 zucchini in ¼ inch thick slices. Sprinkle them with kosher salt and set them in a colander. Set aside in your sink or own a paper towel while the slices draw out moisture for 5-10 minutes. Meanwhile, grate the rest of the zucchini. Fill a large sauce pot with water & a very large pinch of salt & set aside. On another burner, place a large skillet with extra virgin olive oil and heat on medium high until oil is hot.
- Fry Zucchini Slices (optional step, see notes): Pat the zucchini slices dry with a paper towel. Add them to hot oil and fry 4-5 minutes on medium high heat until browned and caramelized. Flip and fry again 1-2 minutes. Remove fried slices and set aside on a plate (add a little more salt to taste). These are for serving. If oil is hot, let it cool down for a minute or 2 off heat before next step.
- Make Zucchini Sauce: Add grated zucchini to salty fried zucchini oil. Toss carefully. Zucchini will cook about 30-35 minutes until caramelized and jammy like something you would spread on toast. Stir often, I like to toss every 5 minutes or so. This is a good time to bring the water to boil and cook your pasta noodles so that they can work simultaneously.
- Add butter, garlic & zest: Once zucchini is caramelized & jammy and possibly browning on the pan, make a well in the middle of the pan and add 1 tbs butter & the minced garlic. Let them melt and cook together while garlic cooks 1-2 minutes before stirring it all together. Try to get the minced garlic lightly golden and smelling fragrant before fully tossing it in the zucchini. Continue cooking and tossing until noodles are ready*.
- Finish sauce: Do not drain noodles before reserving 1 & ½ to 2 cups of pasta water. Add cheese and some lemon zest to jammy zucchini. Pour 1 cup pasta water into zucchini & toss until everything is combined and any browning is lifted off the pan. The sauce should be thick and silky, not too watery. Sometimes you need 2 cups of the pasta water, sometimes only about 1 &½. Add more pasta water, cheese, salt and lemon zest to taste or juice.
- Serve: Serve with extra cheese and lots of torn basil and a squeeze of lemon if you desire.
Home Cook's Notes
- Storing Directions: You can make just the sauce, stopping after cooking down zucchini and adding butter and garlic. Store in the fridge in an airtight container for 3-5 days. Reheat in a large skillet or sauce pan on low while you cook your noodles and finish sauce with pasta water when noodles are ready.
It is hard for me to explain how absolutely fucking delicious this is. I make it once a week during the summer and I mourn when summer squash season is over because this pasta is so good