Name: Creamy Zucchini Pasta - Zucchini Recipes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 medium zucchinis, sliced thin; 250g pasta (spaghetti or penne); 3 cloves garlic, minced; 1 cup coconut cream or vegan cream; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp chili flakes (optional); Juice of half a lemon; Fresh basil leaves, to serve; Nutritional yeast or vegan parmesan, for topping

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You know those days when cooking feels like climbing a mountain? This creamy zucchini pasta is the lazy cook’s dream. I threw it together one night when I was too tired to think straight, and honestly, it’s been my weeknight hero ever since. All you need is one tray, a good appetite, and maybe someone to help with dishes—though technically, there’s barely any. The magic happens right in the oven. The zucchini softens, the garlic gets that mellow golden flavor, and the sauce becomes silky without you stirring endlessly at the stove. If you’re into vegan zucchini recipes or hunting for easy zucchini recipes that don’t taste like punishment, this one’s your jam. So grab that tray, toss your zucchini, pasta, and sauce together, and let the oven do the work. I promise, by the time you’re scraping the last bit off your plate, you’ll be wondering why you ever made pasta any other way.

1) Key Takeaways
2) Easy One-Tray Creamy Zucchini Pasta Recipe
3) Ingredients for One-Tray Creamy Zucchini Pasta
4) How to Make One-Tray Creamy Zucchini Pasta
5) Tips for Making One-Tray Creamy Zucchini Pasta
6) Making One-Tray Creamy Zucchini Pasta Ahead of Time
7) Storing Leftover One-Tray Creamy Zucchini Pasta
8) Try these Main Course next!
9) One-Tray Creamy Zucchini Pasta
10) Nutrition

1) Key Takeaways

This One-Tray Creamy Zucchini Pasta needs minimal effort and cleanup.
The sauce cooks right in the oven and turns silky and rich.
It’s vegan-friendly and packed with the best flavors of summer zucchini.
Perfect for quick weeknight dinners or cozy weekend meals.

2) Easy One-Tray Creamy Zucchini Pasta Recipe

Sometimes you need a recipe that saves the day without turning your kitchen into a battlefield. That’s where this One-Tray Creamy Zucchini Pasta comes in. I first made it on a Monday evening when I didn’t have the energy to chop, sauté, or wash ten pans. I wanted comfort, but I didn’t want to babysit a sauce.

Everything happens in one tray, and I mean it. You toss the zucchini, garlic, and pasta together, add your sauce, cover it, and let the oven do the heavy lifting. When it comes out, you’ve got creamy noodles, tender zucchini, and a dish that smells like something you’d order from a cozy Italian café.

This recipe isn’t just easy—it’s forgiving. The measurements don’t have to be exact. You can swap ingredients or add your own twist. That’s what makes it one of my favorite zucchini recipes. You’ll love how it turns out every single time.

3) Ingredients for One-Tray Creamy Zucchini Pasta

Zucchini: The star of the show. Choose fresh, firm zucchini. Slice it thin so it cooks evenly and melts into the sauce. It’s the reason this dish tops the list of vegan zucchini recipes on my site, Elena Cooks.

Pasta: Any short or long shape works. I love using penne or spaghetti for the way they soak up every bit of creamy goodness. This recipe for zucchini turns plain noodles into something truly comforting.

Coconut Cream: Gives that luxurious texture without dairy. You can use cashew cream or oat cream if you prefer. The flavor stays mild and rich, and it hugs the pasta beautifully.

Garlic: Adds warmth and depth. Mince it fresh—don’t skip it. The roasted garlic flavor is worth every second.

Lemon Juice: A splash of lemon keeps things bright and lifts the creamy sauce. It balances the flavor and keeps it light.

Olive Oil, Salt, Pepper, and Chili Flakes: A good drizzle of olive oil ties everything together. Salt brings the flavor out. Pepper adds a bit of bite. Chili flakes? Only if you like that hint of heat.

4) How to Make One-Tray Creamy Zucchini Pasta

Step 1. Preheat the oven to 200°C. Get a large baking tray and spread the zucchini, pasta, and minced garlic across it. This step sets the stage for even cooking.

Step 2. Pour the coconut cream over everything. Add olive oil, lemon juice, salt, pepper, and chili flakes. Give it a gentle mix so everything gets coated. Don’t stress if the pasta looks dry—it’ll absorb the sauce as it cooks.

Step 3. Cover the tray tightly with foil and bake for about 25 minutes. This helps the steam work its magic, softening the pasta and zucchini.

Step 4. Take off the foil and stir things around. Bake uncovered for another 10 minutes until the sauce thickens and the edges turn golden. The smell will make you impatient, but hang tight.

Step 5. Remove from the oven and toss everything one last time. Add fresh basil and a sprinkle of nutritional yeast or vegan parmesan. That’s it—you just made a restaurant-quality zucchini spaghetti recipe at home.

5) Tips for Making One-Tray Creamy Zucchini Pasta

If your pasta tends to dry out, add an extra splash of water or cream before baking. It’ll give you that silky, clingy sauce we all crave. Try roasting some cherry tomatoes on the side for color and sweetness.

When I first made this, I was skeptical about baking dry pasta. It seemed wrong. But once I saw how perfectly it cooked, I never looked back. The key is keeping it covered long enough so the moisture stays trapped and the flavors develop together.

Don’t forget to taste before serving. Sometimes a pinch more salt or a squeeze of lemon takes it from good to amazing. Simple tweaks like that make your recipe for zucchini pasta feel made just for you.

6) Making One-Tray Creamy Zucchini Pasta Ahead of Time

I get it—weeknights are chaos. This recipe’s a lifesaver because you can prep it ahead. Slice the zucchini, mix the sauce, and store everything separately in the fridge. When dinner time rolls around, toss it together and bake. Dinner practically cooks itself.

If you’re cooking it a few hours in advance, slightly underbake the pasta. When you reheat it, it’ll finish cooking and still stay tender. I’ve done this trick for dinner parties, and it works like a charm.

That’s why I call this one of my easy zucchini recipes—it bends to your schedule without losing flavor. Plus, your kitchen still smells like you worked hard even when you didn’t.

7) Storing Leftover One-Tray Creamy Zucchini Pasta

Leftovers never last long, but if you somehow have any, you’re in luck. Store them in an airtight container in the fridge. The sauce thickens as it cools, so when reheating, add a splash of cream or water to bring it back to life.

It tastes even better the next day, like most pasta dishes do. The flavors settle, the zucchini softens more, and every bite feels cozy. You can even eat it cold—I’ve done it straight from the fridge more than once.

For longer storage, freeze in portions. Then thaw overnight and warm it up in the oven or on the stove. That’s another reason this recipe deserves a spot in your list of zucchini recipes vegan-style.

8) Try these Main Course next!

9) One-Tray Creamy Zucchini Pasta