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This Caramelized Zucchini and Sausage Pasta is creamy, cozy, and packed with flavor. Golden-brown zucchini, savory chicken sausage, and fresh basil come together in a light lemon-Parmesan cream sauce, finished with crispy lemony panko for the perfect crunch.
This recipe post is proudly sponsored by DeLallo. All opinions are my own.
Table of Contents
Why You’ll Love this Zucchini and Sausage Pasta
- Big flavor + simple ingredients. Just like all of my summer pasta recipes, this one makes the most of peak-summer produce like zucchini and fresh basil. It also leans on ground chicken sausage for extra flavor and richness.
- Perfect texture contrast. Creamy pasta meets crispy, golden panko for a satisfying bite in every forkful.
- Adaptable. This recipe can easily be made meatless or gluten free. You can also swap in your favorite veggie in place of zucchini.
- Balanced. Right at the intersection of light and indulgent, elevated yet weeknight-friendly, and totally irresistible.
If you ever doubted that zucchini could be the star of a pasta dish, this recipe will surely change your mind.
Just like my Zucchini Pesto Pasta, this recipe makes veggies downright crave-worthy. Caramelizing the zucchini brings out its natural sweetness and amplifies its vegetal flavor.
While any pasta shape will work in this recipe, I love using DeLallo Shellbows. The curved, tubular shape (basically a shell-elbow hybrid) is excellent at catching and absorbing the creamy sauce.
Top each bowl with crispy, lemony panko, extra fresh basil, and a drizzle of DeLallo Extra-Virgin Olive Oil, and experience summer pasta perfection!
And if you’re craving more seasonal pasta recipes, also check out my Creamy Tomato Gnocchi, Pesto Chicken Pasta, and Sheet Pan Pesto Gnocchi.
The Ingredients
- Zucchini: You need 1 pound of zucchini, which should be sliced thin for optimal caramelization. In terms of nutrition benefits, zucchini is a great source of vitamin C.
- Pasta: DeLallo Shellbows Pasta (Lumache) SHINES in this recipe. The curved, tubular shape helps catch the lemon cream sauce, ensuring each bite is packed with flavor. All DeLallo pasta is made with the highest quality durum wheat, and you can truly taste the difference.
- Extra-Virgin Olive Oil: I suggest using a high quality EVOO for drizzling over the pasta dish once plated. My go-to is DeLallo Private Reserve Extra-Virgin Olive Oil, which is grown, harvested, and packaged in Italy. It offers the purest, freshest olive flavor, which is truly exquisite in everything from cooking to baking to dressing.
- Shallots + Garlic: Sautéed shallots and garlic create an aromatic foundation for the sauce.
- Lemon: You need both the zest and juice of 1 lemon. The zest goes in the panko topping, and the juice cuts through the richness of the cream sauce.
- Cream: A little heavy cream goes a long way in the sauce. For a dairy-free alternative, used canned full-fat coconut milk.
- Basil: Fresh basil leaves add fragrant notes of anise and pepper to the pasta. (Be sure to reserve extra for garnish!)
- Panko: For a golden, crispy topping that offers texture contrast against the creamy pasta and sauce.
- Parmigiano-Reggiano: Perfectly rich, nutty, and salty.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Wine Pairings
- Pinot Grigio: Its bright acidity and citrus notes will complement the lemon cream sauce beautifully.
- Chardonnay: The buttery texture plays up the delicate zucchini and bright lemony notes.
- Sauvignon Blanc: A zesty option that pairs well with fresh basil and adds a crisp contrast to the creamy, savory sauce.
The Directions
Step 1: Prepare Lemony Panko
Heat 1 Tablespoon of oil in a skillet over medium. Add panko and cook until golden, stirring often to prevent burning. Transfer to a bowl and stir in lemon zest and a pinch of salt. Set aside.
Step 2: Caramelize Zucchini
Slice zucchini into thin coins and add to a pan over medium heat. Cook for 10 to 12 minutes, stirring occasionally, until soft and golden. Transfer zucchini to a plate or bowl.
Note: this is a good time to start boiling your pasta. Before draining, reserve 1 cup of pasta cooking water.
Recipe Tip
For perfectly caramelized zucchini, resist the urge to stir too often. Let the coins cook undisturbed for about 3 to 4 minutes per side. This allows the natural sugars to release, and that rich, golden crust to form.
Step 3: Sauté Aromatics
Add shallots and garlic to pan and cook until aromatic, about 2 to 3 minutes.
Step 4: Add Sausage and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes.
Step 5: Add Cream and Lemon
Add heavy cream, 1/2 cup of pasta cooking water, and a generous amount of salt and black pepper. Continue cooking over medium heat.
Step 6: Add Pasta
Add cooked pasta, along with half of the zucchini. Continue cooking, adding more pasta water as needed, until the sauce clings to the noodles. Lastly, stir in Parmesan cheese, lemon juice, and fresh basil; toss well.
Taste and season with more salt and pepper, if needed.
Step 7: Garnish
Plate each serving of zucchini and sausage pasta and top with extra zucchini, lemony panko, extra fresh basil, and a drizzle of olive oil.
Recipe Variations
- Make it Vegetarian. Swap the chicken sausage for your favorite brand of plant-based crumbles or links. You can also use mushrooms for similar umami, meaty heft.
- Go Gluten Free. Use your favorite gluten free pasta and replace the panko with crushed gluten free crackers or breadcrumbs. (I love using DeLallo Gluten Free Fusilli, which is made with whole-grain brown rice.)
- Add Extra Veggies. Stir in fresh baby spinach, cherry tomatoes, or roasted red peppers for an extra burst of color and nutrition.
- Spice it Up. Add crushed red pepper flakes or a spoonful of Calabrian chili paste for a subtle kick.
Storage Tips
- Store: Place leftover zucchini and sausage pasta in an airtight container and refrigerate for up to 3 days. Store the lemony panko separate so it retains its crunch.
- Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of water or broth to help loosen the sauce. Sprinkle panko overtop once warm.
- Make-Ahead: Prepare the panko topping up to 2 days ahead and store in an airtight container at room temperature until ready to use.
- Note: freezing is not recommended for this recipe. Between the high water content of the zucchini and cream-based sauce, this pasta recipe is best enjoyed fresh (or within a few days). Freezing may alter both the taste and texture.
More Summer Pasta Recipes
One Pan Creamy Tomato Pasta
Red Pesto Pasta
Chopped Greek Pasta Salad
Chipotle-Tahini Pasta Salad
If you try this zucchini and sausage pasta, tag a picture and tag #dishingouthealth so I can see your creations! Also, follow along on Facebook and Pinterest for the latest recipe updates!
Caramelized Zucchini and Sausage Pasta
Equipment
- Large stockpot or Dutch oven
- Large skillet or sauté pan
Ingredients
- 4 Tbsp. DeLallo Private Reserve Extra-Virgin Olive Oil, divided
- 1/2 cup panko breadcrumbs
- 1 lemon (zest and juice), divided
- 1 lb. zucchini, thinly sliced crosswise
- 12 oz. DeLallo Shellbows Pasta
- 1 large shallot, diced (about 3/4 cup)
- 4 garlic cloves, minced
- 12 oz. raw chicken or turkey sausage (from 3 links), casings removed
- 1/2 cup heavy cream
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/2 cup torn fresh basil leaves
- Kosher salt and cracked black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil.Prepare Lemony Panko Topping: heat 1 Tbsp. olive oil in a large skillet over medium. Add panko and cook, stirring often, until golden brown and toasted, about 3 to 5 minutes. Transfer to a bowl and stir in lemon zest and a pinch of salt. Set aside.
- Caramelize Zucchini: Using the same pan, heat 2 Tbsp. olive oil over medium heat. Add zucchini and cook, stirring only occasionally, until golden brown, about 10 to 12 minutes. (For optimal caramelization, resist the urge to stir too often. Let the zucchini cook undisturbed for about 3 to 4 minutes per side. This allows the natural sugars to release, and that rich, golden crust to form.) Season zucchini with salt and black pepper and transfer it to a bowl.(Note: this is a good time to begin cooking your pasta. Once al dente, reserve 1 cup of pasta cooking water prior to draining.)
- Add remaining 1 Tbsp. olive oil to pan, along with shallots and garlic. Cook until aromatic, about 2 to 3 minutes. Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add heavy cream and a good pinch of salt and black pepper. Cook 2 minutes, scrapping to release any browned bits from the bottom of the pan.
- Add the pasta and ½ cup of the reserved pasta water, toss well, and cook over medium-low heat until the sauce comes together, about 2 minutes. Stir in Parmigiano-Reggiano cheese, fresh basil, lemon juice, and about two-thirds of the zucchini (I like to reserve extra for topping the pasta with).Add additional pasta water, a few tablespoons at a time, if needed for a saucier consistency. Taste and season with additional salt and black pepper, if needed. (I found this pasta really benefits from a good dose of black pepper!)
- Spoon pasta into bowls and garnish with reserved caramelized zucchini, a sprinkle of lemony panko, extra fresh basil, and extra freshly grated Parmigiano-Reggiano cheese. Finish with a drizzle of extra-virgin olive oil and cracked black pepper, if desired.
Notes
- Store: Place leftover pasta in an airtight container and refrigerate for up to 3 days. Store the lemony panko separate so it retains its crunch.
- Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of water or broth to help loosen the sauce. Sprinkle panko overtop once warm.
- Make-Ahead: Prepare the panko topping up to 2 days ahead and store in an airtight container at room temperature until ready to use.
- Note: freezing is not recommended for this recipe. Between the high water content of the zucchini and cream-based sauce, this pasta recipe is best enjoyed fresh (or within a few days). Freezing may alter both the taste and texture.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
She does not miss!!!! Can not go wrong on any of her recipes and this one was super easy and yummy!
This was great — added some red pepper flakes at the end.
this was so yummy! pretty quick to throw together, although the zucchini took longer than i expected. we had some regular hot italian sausage so that’s what i used and it came out great! nice with a little heat.
Is there a way to cut out the heavy cream. It’s making the pasta too high in calories.
Hi Penny – Instead of cutting it out, maybe just reduce it to 1/4 cup? Or swap it for half-and-half for a little less calories.
We loved the combination of flavors and textures. Bonus – It came together quickly!
This was insanely delicious!
How much zucchini for this recipe?
1 lb. thinly sliced zucchini!
What quantity of zucchini please? Couldn’t see it in the recipe
1 lb. thinly sliced zucchini! Sorry about that!