Zucchini butter spaghetti from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on July 24, 2024

    So good and easy, nice way to use up a decent amount of zucchini. Cut down butter a little as it was almost too much when also using parm. Agree that using two pots is the way to go for efficiency. Definite repeat and easy to riff on.

  • MariaSwe on August 19, 2023

    I loved this! So easy and flavourful. Truly a no-fuss recipe. The heat from the pepper flakes was great. Took 45 minutes from start to finish. You can cut down to about 30 minutes if you use one pot for the pasta and another for the sauce.

  • Babycarrot on August 08, 2023

    This was really good! Great use of lots of extra zucchini. Was doubtful I’d like this as much as I did. I added some grab tomatoes for acidity but I think a squeeze of lemon would be nice too. I didn’t mix the cheese into the pasta directly but threw some on each portion directly. Will definitely make again with in season zucchini. I cut down the butter by a tablespoon but would cut down maybe to 4 next time.

  • msl521 on August 04, 2022

    I made this with Miyoko's butter and Violife parm for a vegan version. So good my 4 year olds ate the sauce and all with a fork!

  • RosyFloof on May 06, 2022

    Love this recipe, and have now made it many time, although so far have without fail managed to forget the cheese at the end. I reduce the butter from 6tbsp to 4tbsp, which I find we like better, and sometimes add grated carrot long with the zucchini, which results in a not that attractive colour combination once cooked down - but delicious!

  • allisonsemele on August 29, 2021

    I found this a little quiet for a main, but I think this would be excellent under some scallops or shrimp.

  • dedosmagicos on August 24, 2021

    This is so delicious and such a good way to use up lots of zucchini! We used short pasta (rotini and the like) - it is buttery but reminds me of mac & cheese.

  • anya_sf on July 29, 2021

    I used more zucchini (750 g) and liked the generous quantity of "sauce". While delicious, the amount of butter could be reduced. I skipped the red pepper flakes (son dislikes them) but added black pepper. Next time I'll hold back on some of the salt. A squeeze of lemon balanced the flavor. We loved this; my son had seconds so there were no leftovers.

  • Skamper on July 21, 2021

    Easy, one pot, and delicious. We both enjoyed this. I used banza rotini. Made enough for 2 with leftovers.

  • hirsheys on July 03, 2021

    This was nice, but I found it a bit sweet. I used gray squash instead of zucchini, which might explain it. Regardless, next time I might try to add a bit of lemon juice or zest or something I think? Because I do think it’s a nice option to use up all the squash I’m getting in my csa…

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