Summer Lemon Zucchini Pasta
This summer lemon zucchini pasta pairs the ultimate summer vegetable in grated form with garlic, shallots, peas, and Pecorino Romano cheese. You can also have it on the table in about 30 minutes with very little prep.
Recipe Mood: Summertime Supper
Indulgence Level: Low
Effort Level: Easy
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Zucchini recipes explode in the summer months, and there’s almost nothing you can’t do with it, whether you’re using it in something sweet or savory. And as much as I love zucchini (check out this zucchini with feta and vinegar), I also appreciate its talent as one of the best sneaked-in vegetables, thanks to its almost non-existent texture and mild flavor.
In fact, if you’re not a fan of veggies but want to incorporate more of them into your diet, this summer lemon zucchini pasta includes a good amount of zucchini—yet you barely know it’s there.
That’s because this recipe calls for grated zucchini, a method that helps create a slightly “creamy” pasta without having to use ingredients like heavy cream. It also helps stretch the pasta further. You’ll just want to salt the zucchini generously because it is quite bland in its natural state.
We’re also including other flavors here to make it worthwhile: garlic, shallots (they’re tastier than onions), Pecorino Romano cheese, peas, and freshly squeezed lemon juice for brightness.
So, without further ado, let’s whip out that vegetable grater, salt that pot of water to boil pasta, and make this incredibly easy yet delightful zucchini dish!
Why You’ll Love This Summer Lemon Zucchini Pasta
Kid-friendly: Kids who are resistant to eating their veggies might come around to this recipe as it sneaks in the “green stuff” and hides it further with lots of cheese.
Quick to make: This recipe requires little prep time and comes together fast
Fun to eat: There’s something oddly satisfying about eating orzo, and it’s something kids and adults enjoy.
Key Ingredients
- Orzo: This small-shaped pasta is ideal for this recipe.
- Shallots: Shallots add a distinctive flavor.
- Peas: They give a burst of color and freshness.
- Pecorino Romano Cheese: The sharper the cheese, like Pecorino, the better.
- Fresh Lemon: Adds a wonderful brightness to this dish.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Grate the zucchini (skin on): Use the coarsest option on your grater, then drain the zucchini in a colander for about 5 minutes to eliminate much of the water.
- Boil the orzo: Use a large pot of boiling salted water to cook the orzo. Reserve 1 cup of pasta water.
- Cook the zucchini: Heat the oil in a large pan. Cook the shallot and garlic first until soft, then add the zucchini along with salt and pepper and cook for 5 minutes, stirring often.
- Add the orzo: Drain the orzo and add it to the pan with the zucchini. Stir in the peas, Pecorino, and lemon. Add pasta water to loosen the orzo.
- Garnish: Top the orzo with the parsley and more cheese.
Pro Tips
Use the coarsest grating option: Using the coarsest option on your vegetable grater will grate the zucchini into bigger pieces, which is what we want here.
Variations & Substitutions
-Use yellow squash if you can’t find zucchini.
-Omit the peas if you don’t like them.
-Turn this into a Greek-inspired dish by adding some creamy feta and fresh dill at the end.
-Sub with red onion if you don’t have shallots.
-Add in some torn prosciutto for a salty kick.
Recipe FAQs
You can, but it’s not necessary because the skin contains lots of nutrients and softens easily when cooked.
Cut them as you would an onion. Cut the tops and bottoms off, peel off the outer layer, then slice the shallot down the middle lengthwise. Place one of the cut sides down on a cutting board, so it’s flat on the surface. Slice the shallot into thin strips lengthwise, then turn and slice the other way to mince it. Repeat with the other half of the shallot.
Orzo is shaped like rice, but it’s actually pasta!
Storage
Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: I don’t recommend freezing this pasta, especially given the zucchini’s high water content.
Reheat: Reheat this pasta in an oven-safe pan, covered, in the oven at 350F or lower until heated through. You can also microwave it in a microwave-safe bowl.
More Veggie-Based Recipes
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Summer Lemon Zucchini Pasta
Ingredients
- 1 large zucchini skin on, grated (Note 1)
- 2 cups orzo
- 2-3 tablespoons extra virgin olive oil
- 2 large shallots peeled and minced
- 4 garlic cloves peeled and minced
- 1 teaspoon kosher salt plus more to taste
- Ground black pepper
- 1 cup frozen peas (Note 2)
- ½ cup grated Pecorino Romano cheese
- ½ freshly squeezed lemon
- Handful Italian flat-leaf parsley minced
Instructions
- Using a grater, grate the zucchini using the largest grating option.
- Bring a large pot of salted water to a boil. Cook the orzo according to the package's instructions or until al dente. Reserve 1 cup of pasta water before draining.
- Heat the olive oil in a large pan over medium-low to medium heat. Add the shallot and garlic and cook, stirring often, until soft and translucent, 3-5 minutes. Add the peas and cook for about 1 minute.
- Stir in the zucchini along with the salt and pepper and cook for 2-3 minutes. The zucchini doesn't need to really cook much because it will already be soft; it's more about letting it develop some flavor. Stir occasionally. Taste for salt.
- Add the drained orzo to the pan and toss with the zucchini. Stir in the Pecorino Romano cheese and freshly squeezed lemon, and toss everything together well. Add some pasta water if the orzo seems dry. Garnish with the parsley and more Pecorino. Enjoy!