Three flexible, minimal and quick zucchini recipes that never fail me
A shaved raw zucchini salad; a pasta tossed with raw marinated zucchini, lemon and feta; and the classic (but with a twist) Spaghetti alla Nerano.
Zucchini is at its best when you treat it simply—leave it fresh, a little undone. On its own, it’s mild and delicate, but paired with bright flavors (lemon! herbs!), good olive oil, maybe a little bit of cheese (shaved parm or a spoonful of ricotta—my favs)... it becomes one of my favorite summer ingredients that you can really build a meal around.
A lot of people, faced with a pile of zucchini, head straight for zucchini bread. I have no problem with that. But my three favorite ways? A shaved raw zucchini salad; a pasta tossed with raw marinated zucchini, lemon and feta; and the classic (but with a twist) Spaghetti alla Nerano.
These are very in-my-style recipes: minimal, super flexible, quick, and what I want to eat when it’s hot and I don’t feel like fussing or breaking the bank. The salad recipe is below, and the two pasta recipes are linked after that—but keep scrolling to read all about them right here.
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First off, how to choose good zucchini
Look for small to medium zucchini or summer squash that feel firm, with shiny, tight skin. The smaller they are, the sweeter and more tender they’ll be. Larger zucchini tend to be more watery, seedy and bland. Avoid anything soft, wrinkled, or overly blemished. If you see little ones with the blossoms still attached, grab them—they’re especially fresh and delicious.
Green zucchini and yellow summer squash can be used interchangeably here—they’re basically cousins. Green zucchini tends to be a bit firmer, while yellow squash (especially the ones with the slightly bulbous bottoms) is usually a little sweeter and softer. Use whatever looks best at the market, or mix them for extra color and texture.
How to store and prep zucchini
Keep zucchini in the fridge, unwashed, in the crisper drawer or a perforated produce bag. They’ll stay fresh for about 4–5 days. Try not to stack or squish them—zucchini bruise easily and that speeds up spoilage. If you see any soft spots or wrinkling, it’s time to use them!
When you’re ready to use them, give them a quick rinse, trim the stem and blossom ends, and you’re good to go. For raw salads or pasta, I like to slice them very thin. Use a sharp knife, mandoline, or even a vegetable peeler for ribbons. When frying, you can remove them to a paper towel or repurpose a brown paper bag to absorb excess oil.
1. Raw Zucchini Salad with Herbs & Ricotta
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You can make this salad a few ways. Slice the zucchini into rounds (what I do when I’m feeling lazy), or shave it into long ribbons with a mandoline like this one for a prettier, more dramatic pile. Want it more salad-y? Toss in a handful of arugula. No mint? Use basil. Or both. I try to keep them both handy in summer, whether I’m growing them or grabbing a bunch at the store. Got great cherry tomatoes, like Sungolds? Throw a few in. (Skip it if they’re meh.) Want crunch? Toasted pine nuts or walnuts work beautifully. I like it with grilled bread on the side, or chunky "statement" croutons tossed in for bready bites with the creamy ricotta. Or keep it breadless - it holds up beautifully on its own.
You can toss it together quickly or take your time plating it into something a little more special—like this. The long zucchini strips are great for twisting and piling, which gives you some nice, artistic height to play with.
Here’s a version where I added arugula, swapped in toasted hazelnuts instead of pine nuts, and spooned on a little muhammara arund for fun - this one is great with bread for dipping. Highly recommend—especially if you like hazelnuts and a hit of smoky sweetness:
I made this last one for someone who’s not into ricotta, so I crumbled feta over the top instead. Used toasted walnuts (always toast them!) and finished it with both mint and basil. They LOVED it:
As you can see, this recipe is flexible! I encourage playing around with it and finding your favorite version.
Raw Zucchini Salad with Nuts, Herbs & Ricotta
Serves 4
Ingredients:
3–5 small zucchini and/or yellow squash
1 clove garlic
1–2 lemons (juice and zest)
1 cup ricotta
1/2 cup mint (or basil) leaves, torn if large
1/3 cup pine nuts, walnuts or hazelnuts, toasted
1/2 cup sungold tomatoes (optional)
Olive oil
Salt + pepper
Grilled bread or warm pita, for serving or make croutons
Instructions:
Thinly shave or slice zucchini and yellow squash. Toss with lemon juice, salt, pepper, and grated (or smashed) garlic. Let sit 10–15 minutes to soften.
Season ricotta with salt, pepper, and lemon zest. Taste it to make sure it’s seasoned well. Spread on a serving platter or individual plates.
Add a little olive oil to the zucchini, toss and then pile the marinated squash on top of the ricotta. Scatter mint or basil, the toasted nuts, and (if using) sungold tomatoes. Finish with a drizzle of olive oil.
Serve with toasted or grilled bread or pita if desired.
Printer Friendly version here:
2. Rigatoni with Raw Marinated Zucchini, Lemon, Feta, Pine Nuts & Mint (or Basil)
This is my lighter, raw zucchini take on the famous Italian dish Spaghetti alla Nerano. One day I decided to skip the frying and use lemon juice to “cook” the zucchini instead—kind of like a zucchini ceviche. When you let it sit for about 30 minutes with lemon juice, garlic, salt, and pepper, and it starts to soften and get a little saucy as the salt pulls out its water.
Toss it with hot pasta, fresh herbs, and feta, and the heat wilts the zucchini even more, creating a light, bright sauce. Parsley will make it grassy and peppery. Mint does its own great thing, and basil is the traditional pasta herb pairing. They ALL work beautifully here.
IMO, you really can’t go wrong with zucchini, lemon, garlic, feta, and fresh herbs. If you don’t have a feta, a big shower of parmesan, percorino or romano cheese will also bring it all together. The finishing touch is toasted pine nuts (or use toasted breadcrumbs) for crunch. Perfection. Delicious hot, room temp or cold!(serves 4–6).
Rigatoni with Raw Marinated Zucchini, Lemon, Feta, Pine Nuts & Mint (or Basil)
Serves about 6
Ingredients:
1 lb pasta (spaghetti, linguine, or similar)
4–5 small zucchini
1-2 lemons (juice and zest)
2 cloves minced or grated garlic
1/4 cup or more of olive oil
1 cup crumbled feta
1 small bunch basil or mint, torn (optional)
1/3 cup pine nuts or breadcrumbs, toasted (optional)
Salt + pepper
Full recipe:
Rigatoni with Raw Marinated Zucchini, Lemon, Feta, Pine Nuts & Mint (or Basil or Parsley)
This is my lighter, raw zucchini take on the famous Italian dish Spaghetti alla Nerano. One day I decided to skip the frying and use lemon juice to “cook” the zucchini instead—kind of like a zucchini ceviche. Let it sit for about 30 minutes with lemon juice, salt, and pepper, and it starts to soften and get a little saucy as the salt pulls out its water.
3. Spaghetti alla Nerano with Fried Capers
The original dish from Nerano (a town on the Amalfi Coast) was created in the 1950s at a trattoria called Maria Grazia and doesn’t include capers—but I can’t help myself. They crisp up beautifully in the oil leftover from frying the zucchini and add an amazing little hit of brininess that works so well here. And zucchini + capers basically scream for lemon. A little zest adds another layer with almost zero effort—so I say, why not?
You might know this dish because it’s the one Stanley Tucci went wild for on Searching for Italy. What’s so great about it is how simple and satisfying it is—just a few inexpensive ingredients, cooked well, that turn into something kind of magical.
Many restaurants in Italy deep-fry the zucchini, and you can absolutely do that by adding about 1/2 to 1 inch of oil to your pan. I prefer a shallower “pan-fry” with about 1/8 inch of olive oil (or sunflower oil). It’s less fussy, easier to clean up, and still gives you beautifully golden results.
Ingredients:
1 lb spaghetti
5–6 small zucchini
Olive oil or sunflower oil (for frying)
about 3 tablespoons capers (adjust to taste), drained and patted dry
1 lemon (zest and juice)
1 cup parmigiano-reggiano or pecorino romano, grated
Salt + pepper
1 lemon
A few basil leaves, torn or chopped (optional)
Full Recipe:
That’s it for this week—three ways to celebrate zucchini season. Let me know if you make any of them! And if you’re looking for more summer dinner ideas, there’s plenty more in the archives and the recipe index.
XOXO Emily
