A delicious zucchini sauce for a dinner recipe ready in under 30 minutes! Savoury feta cheese, tangy lemon, and sweet zucchini create the most delicious pasta sauce to please a crowd, or for a quick mid-week meal.
Like many, I am a massive fan of quick recipes. Bucatini pomodoro, spaghetti puttanesca, and even broccoli pasta appear regularly on our menu. But what about summertime? Well, that's when this delicious lemon zucchini pasta sauce with feta shines!
From beginning to end, this whole zucchini sauce takes well under half an hour and offers a creamy pasta dish without cream. Just like our creamy zucchini soup and broccoli fritters with tomato basil sauce!
💎 Why This Recipe Works
- This zucchini pasta sauce with lemon and feta follows very few simple steps. No weird processes or ingredients, just the perfect combination of flavors!
- If zucchini season is here and you have many to use, this creamy sauce will make the perfect pasta recipe. Six ingredients, plus oil, salt, and pepper, and you have a delicious meal!
🛒 Ingredients
- Zucchini (Courgettes): Choose firm, smooth ones with a vibrant green color and no blemishes. Small and medium zucchini tend to be more flavorful!
- Lemons: Pick lemons that are bright yellow, firm, and heavy for their size, as these will be juicy! Smooth, thin-skinned lemons often yield more zest and juice. Choose unwaxed, as you will need the zest, too.
- Feta: Go for creamy, crumbly feta with a tangy taste. Opt for cheese from sheep's milk for a rich flavor that complements the zucchini and lemon in the pasta sauce.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- More Vegetables: You can add some more summer vegetables to the dish! Top your bowl with these Mediterranean roasted vegetables or a few sundried tomatoes (or if you find them, sun blushed!) and roasted pine nuts.
- Cheese: If feta is too strong for you, use a couple of tablespoons of grated cheese instead. Pecorino romano is quite strong too, so Parmesan cheese would be the best substitute.
- Herbs and Spices: Feel free to add your favorite seasonings to the dish. Great options are fresh basil leaves added on top, or red pepper flakes added to the oil at the beginning of the recipe.
👩🏻🍳 How to Make (step-by-step)
- Saute the chopped zucchini with olive oil and garlic. [Picture 1]
- Blend half the cooked zucchini with lemon, salt and pepper. [Picture 2]
- Mix the cooked pasta, zucchini sauce, and crumbled feta. [Picture 3]
- Add some lemon zest and adjust the seasoning. Serve hot. [Picture 4]
🙋♀️ People Also Ask [FAQs]
Can I use bottled lemon juice instead of fresh lemons?
I recommend fresh lemon juice, however, you can use bottled lemon juice in a pinch. Ensure it's 100% pure lemon juice without additives for the best taste in your pasta dish. In this case, you will miss out on the zest.
How can I make this dish vegan or dairy-free?
To make the dish vegan, replace feta cheese with a vegan cheese alternative, such as crumbled tofu seasoned with lemon juice and nutritional yeast, or a store-bought vegan feta. This substitution will maintain the creamy texture and tangy flavor.
How to store and reheat pasta with zucchini and lemon sauce?
Store the lemon zucchini pasta in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat it gently in a skillet or microwave, adding a splash of water if dry. Freezing this dish can alter the texture of the zucchini, making it softer upon reheating, so it is best eaten fresh.
💡 Expert Tips and Tricks
- Crumble The Feta by Hand: For the best texture, crumble the feta by hand rather than buying pre-crumbled. It will be fresher and creamier!
- Adding Lemon: Cook the lemon juice briefly to reduce its tartness but avoid letting it simmer for too long, which can cause the flavor to become bitter.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Lemon Zucchini Pasta Sauce with Feta Cheese
Ingredients
- 150 g Dry Pasta Any Shape You Like
- 1 tablespoon Olive Oil
- 2 Small Zucchini or 1 Medium
- 1 Garlic Clove Peeled and Minced
- ¼ Lemon Zest
- ½ Lemon Juice
- 60 g Feta Cheese Crumbled
- Salt and Black Pepper To Taste
Instructions
- Wash the zucchini under cold running water, ensuring all the dirt is removed.
- Remove the top and bottom of the zucchini. Cut them into thick strips, about the same size as a penne pasta. To do so, I cut them into half length-wise, then do that again, before chopping them into shorter pieces.
- Warm the olive oil in a saucepan over medium heat, and once warm add the chopped garlic and sliced zucchini. Allow the zucchini to turn golden brown (approximately 3-4 minutes), then cover the pan with a lid and reduce the heat to low.
- Cook the zucchini until tender, stirring occasionally. This process will take about 10-12 minutes.
- In the meantime, in a large pot of salted boiling water, cook the pasta until al dente following the package directions. Before draining it, reserve a cup of cooking water.
- Take half of the cooked zucchini and place them in a blender or food processor with the lemon juice, salt, and black pepper. Blend until smooth, adding a little of the reserved pasta water if required.
- Taste the lemon zucchini pasta sauce and taste for seasoning.
- Add the zucchini mixture back to the cooked zucchini, and add the cooked pasta, crumbled feta, and lemon zest too.
- Should you prefer your sauce a bit runnier, add a little more pasta cooking water and bring to a very gentle simmer to combine.
- Serve the pasta with zucchini sauce, lemon and feta while still hot. Enjoy!
Notes
- Storing and Reheating: Store the lemon zucchini pasta in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat it gently in a skillet or microwave, adding a splash of water if dry. Freezing this dish can alter the texture of the zucchini, making it softer upon reheating, so it is best eaten fresh.
Tavo says
loved loved loved this recipe! had it for dinner yesterday and it was delicious!
Elle says
Glad to hear so, Tavo. Thank you!
Mindee Taylor says
You can never have enough zucchini recipes!
Elle says
I will have to agree with that, Mindee!
Pam says
We adore zucchini and eat it all the time. I'm always looking for new ways to cook it, so this is just perfect!
Elle says
Yes! Zucchini are the best! (I have some cooking as we speak!)
Beth Sachs says
Feta and lemon go so well together. This is one tasty pasta recipe!
Elle says
Thank you, Beth!
Gina says
Love the combination of lemon and feta and it makes such a simple yet delicious pairing with pasta. Great easy dinner, thanks for the recipe!
Elle says
Thank you, Gina! I do love some feta in my pasta!