Creamy Grated Zucchini Basil Pasta

Name: Creamy Grated Zucchini Basil Pasta
Ingredients: 1 large Zucchini (grated on the large side of a box grater (about 22oz)); 2 tsp Kosher salt (plus more to taste); 2-3 tbsp Olive oil; 6 oz Spaghetti; 2 cloves Garlic (grated); 1/4 cup Heavy cream; 1/2 cup Parmigiano Reggiano (grated); 1/2 Lemon (juiced); 5 Basil leaves (chiffonaded); Black Pepper (to taste); 1-2 tbsp Olive oil; 1/4 cup Panko breadcrumbs; 3 tbsp Parmigiano Reggiano (grated)

A bowl of spaghetti pasta topped with shredded greens and crispy breadcrumbs, served in a neutral-colored bowl on a light surface.

Every summer, I am reminded that zucchini is one of the best vegetables and we should be using it more. I love to grate zucchini for pasta, and this recipe uses the entire vegetable, plus its juices!

Creamy Grated Zucchini Basil Pasta

Ingredients

1 large Zucchini grated on the large side of a box grater (about 22oz)
2 tsp Kosher salt plus more to taste
2-3 tbsp Olive oil
6 oz Spaghetti
2 cloves Garlic grated
1/4 cup Heavy cream
1/2 cup Parmigiano Reggiano grated
1/2 Lemon juiced
5 Basil leaves chiffonaded
Black Pepper to taste

Breadcrumbs

1-2 tbsp Olive oil
1/4 cup Panko breadcrumbs
3 tbsp Parmigiano Reggiano grated

Instructions

To a large mixing bowl, add the 22 ounces of grated zucchini along with 2 tsps kosher salt. Gently toss to combine, then let this sit for 5-10 minutes. Once there is visible liquid in the bottom of the bowl, place a strainer over a measuring cup or bowl and line the strainer with a clean kitchen towel or cheesecloth.
Carefully pour the grated zucchini and juice into the lined strainer. Gently press the zucchini shreds down, then wrap the zucchini in the towel and squeeze out as much juice as you can. Ideally, you should yield about ¾-1 cup of green zucchini juice. Keep the juice and set aside.
Heat a large pan with high sides or a dutch oven over medium heat. Add 2-3 tbsp olive oil and then add the squeezed shredded zucchini. Use a spatula to spread it into an even layer. Allow to cook without touching until the zucchini just begins to brown.
Stir the zucchini and continue to cook over medium heat for about 5 minutes or until it is very soft and has begun to take on a darker/yellow color. Lower the heat and add 2 cloves of grated garlic, stirring to combine.
Meanwhile, bring a large pot of salted water to a boil. Cook the 6 ounces of spaghetti about halfway. The noodles should have a slight bend to them, but they should still be very firm and unpleasant to eat. Reserve some of the pasta water.
Using tongs, add the noodles directly to the pot of cooked zucchini. Pour the green zucchini juice over the noodles. Increase the heat to high and allow the noodles to finish cooking in the sauce, stirring carefully as to not break the noodles.
Once the spaghetti has absorbed the green liquid and is cooked to al dente, lower the heat and add ½ cup of grated parmesan. Stir the cheese in slowly, using any reserved pasta water if you have it. Then, stir in the heavy cream, half of the sliced basil, a pinch of kosher salt (to taste) and black pepper (to taste).
In a small pan, heat 1-2 tbsp olive oil and add ¼ cup panko breadcrumbs. Toast until the panko is golden brown, then remove and pour into a bowl. Season with a pinch of salt. Once cooled, add 3 tbsp grate parmesan and stir.
Serve the pasta warm and garnish with a squeeze of lemon, the remaining basil, and the toasted breadcrumbs.

Tips & Variations:

You should use around 22 ounces of shredded zucchini and that should yield at least 1 cup of juice. If you don’t have enough juice, let the shredded zucchini sit for longer or add more kosher salt, then squeeze again. The squeezed zucchini should be very dry after squeezing.
Reserve some pasta water just in case. If your par-cooked pasta isn’t finished cooking by the time you run out of zucchini juice, you can add pasta water to help it finish.