Lemon Zucchini Pasta with Crumbled Feta Cheese

I love zucchini
30-Minute Meal: Easy, few ingredients, healthy and tasty. Win-win!
zucchini pasta sauce

I love zucchini!

Tasty zucchini recipes oftentimes require weird cooking methods (grilling, frying…) yet they are so easy to cook in many other ways!

This lemon zucchini pasta recipe will make you think of summer, I hope!

Growing up I remember my mother preparing pasta with grilled or oven-roasted peppers, eggplant, and zucchini… she would mix the pasta well with these and add some little pieces of mozzarella, that would slowly melt.

I realize the more I write these blogs, the more memories come to my mind, things I had forgotten for years are now back into my head as if they just happened.

crumbled feta cheese
Crumbled feta cheese on top of the lemon zucchini pasta...

These come back as I look into the next recipe and a smell brings back small things. My father passing the barbequed vegetables through the front window to my mom, the sky being clear, Saturday lunch after school, my brother being still very young and with a glorious blonde bowl-shaped haircut. Zucchinis bring back so many memories!

Yes, that’s how much I love zucchini – they are ridiculously popular on the boot and are easy for people to grow in their gardens (like my mom’s… but more on this another time!).

This zucchini pasta sauce is healthy, easy, and flavorful.

It looks delicious because it is!

It will definitely enter your folder for best zucchini recipes and with the crumbled feta cheese on top… what more can one want?

You will love this recipe because it is tasty, low in calories, easy to prepare and ready in half an hour… who doesn’t love 30-Minute Meals?

zucchini pasta sauce

Lemon Zucchini Pasta with Feta

30-Minute Meal: Easy, few ingredients, healthy and tasty. Win-win!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Diet: Low Calorie, Vegetarian
Keyword: easy zucchini recipes, feta salad, lemon pasta, lemon zucchini pasta recipe, zucchini pasta
Servings: 2 portions
Calories: 321kcal


  • 10 sprays cooking spray
  • 200 g Zucchini
  • 1/2 lemon juice
  • 130 g Short Pasta I used Pappardelline a.k.a. short Pappardelle
  • 50 g reduced-fat Feta Cheese I used Apetina
  • Salt and Cracked Black Pepper to Taste


  • Put a large pan of water on the stove to boil.
  • Meanwhile, wash your zucchini, remove the top and bottom; slice the zucchini lengthwise and then start chopping it so that you have many half-moons of bite-sized zucchini, which should be about 5mm wide.
  • In a frying pan, apply the 10 sprays of cooking spray and warm up. Once this is warm, add the zucchini to the pan and mix well.
  • After a couple of minutes, once the corners of the zucchini pieces start to soften, add salt and pepper to taste and put on medium heat; these zucchinis will be ready in about 10-15 minutes.
  • In the meantime, put the pasta in the boiling water with some salt.
  • While the zucchini and pasta are cooking, crumble the feta and put it aside; grate the zest and juice half a lemon.
  • Add the zest of the lemon to the zucchini and once the pasta is ready, drain it (without over-draining it) and add it to the pan with the zucchini; to these add the lemon juice and mix well.
  • Just before serving, add the crumbled feta, mix well and divide into two plates. Enjoy!


This is a very fresh and easy recipe, that can be made into a pasta salad as well. Should you decide to go down this route, then add a teaspoon of olive oil to the mix, when still warm, and wait for the pasta to be completely cold before adding the zucchini. The oil is needed in this case so that the pasta doesn’t stick and you’d want to wait for the pasta to be cold before adding the feta so it doesn’t melt. You can also add some fresh parsley and cherry tomatoes to give it more of a salad feel.
Olive oil is not needed in the dressing of this pasta as the lemon juice is used as a non-sticking agent, but if preferred, then one teaspoon can be added once the juice is. Remember to add the calories to the count if you wish to do so.
This recipe is easily made even lighter or vegan, by skipping the feta (or by replacing it with vegan cheese).
If you like your zucchini with a bite, then ensure they are very fresh!
If the zucchinis taste bitter, do not eat them as they can be harmful.
Choose the pasta shape you prefer, although, for this recipe, I’d choose a ‘short’ pasta, such as penne, mezze penne, rigatoni, as they grab onto the sauce.


Calories: 321kcal | Carbohydrates: 54g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 235mg | Potassium: 406mg | Fiber: 3g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 1mg
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This opening statement, this blog… they have been a long time coming. 


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As any well-respected story, this is how it starts… 


Once upon a time in the late ’80s… 


But that would make this page way too long and way too boring, so flash forward… 



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