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One Pot Creamy Zucchini Pasta

Name: One Pot Creamy Zucchini Pasta
Total time: 30 min
Ingredients: 1 lb pasta (cavatappi or other short pasta); 2 cups zucchini (shredded); 1 1/2 - 2 cups corn (about 2 large ears); 1/2 large onion (minced); 3 cloves garlic (minced); 1 cup ricotta cheese (about 7.25 oz or 206 g); 1 cup parmesan cheese (grated, about 3.25 oz); 4 cups stock (vegetable or chicken, warmed or room temperature. ); 2 tablespoons olive oil (or butter); 1/4 cup fresh parsley (minced, .2 oz); 1/2 cup fresh basil (minced, .4 oz); 1 tablespoon lemon juice; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; lemon zest (to finish with)

ByTracy July 22, 2026July 22, 2026

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Put that fresh summer squash to delicious use in this easy one-pot meal! Our One Pot Creamy Zucchini Pasta is veggie-packed but so cheesy and creamy that even the zucchini-averse will enjoy it!

You’ll also love our One Pot Veggie Pasta!

Two things I love when it comes to dinner in the summertime? Ease and fresh summer produce! Our One Pot Creamy Zucchini Pasta is both! Made in under 30 minutes and packed full of fresh zucchini and fresh corn, this one-pot pasta is so deliciously creamy and cheesy and thanks to the shredded zucchini, even my kiddo, who is very picky when it comes to how she’ll eat zucchini, gobbled it right up!

Ingredients Needed

fresh zucchini, corn on the cob, a bowl of pasta, cheeses, chicken stock, spices, olive oil, fresh herbs, and parmesan cheese all on a counter and labeled.

Fresh Zucchini – The squash of the summer! This recipe is for the smaller / medium sized zucchinis from your garden or the market. Those big oversized ones, save those for our Zucchini Apple Bars!
Fresh Corn – We love it right off of the cob for this recipe, but canned or frozen, of course, also works!
Pasta – We love the fun shape of cavatappi for this one-pot dinner, but any other short pasta like penne, rigatoni, small shells, or even elbows would be delicious too!
Stock – To cook the pasta in! We use chicken stock, but vegetable stock, of course, will also work!
Onion and Garlic – Savory dinner staples in this house!
Cheese – The creamy! Ricotta cheese (have you made your own, yet?!) and Parmesan cheese together add so much creamy cheesy deliciousness!
Lemon Juice and Zest – To add the right amount of bright acidity in the cooking process and as a finishing touch.
Fresh Herbs – Fresh parsley and basil complement the cheeses and veggies!
Seasonings – Dried thyme, salt, and pepper!

SO Easy to Make!

bowls of fresh corn and shredded zucchini.

Prep Veggies

Cut the corn from the cob (if using fresh) and grate the zucchini. What I love about this recipe is that the zucchini is so well mixed into the creamy pasta that my zucchini-averse kiddo loves it, too!

6 dutch ovens, one with sauteed onions and garlic and dried thyme, then with corn and zucchini added, pasta and stock added, herbs added, and then creamy cheese and then it all cooked and blended together.

One Pot and done

Once the corn and zucchini are ready, then it’s just a matter of sautéing the onion and garlic, deglazing with the lemon, seasoning, adding the veggies, pasta and stock, and covering it to cook before adding the herbs and cheeses. All in one pot!

an overhead of a dutch oven with cooked pasta and creamy cheese and fresh basil.

One Pot Creamy Zucchini Pasta, done! Dinner in 30, it’s a beautiful thing!

an overhead of a dutch oven with cooked pasta and creamy cheese and a wooden spoon with a creamy scoop.

So creamy, cheese, and veggie packed!

Other Pasta Favorites

More Ways to Use Summer Zucchini

This One Pot Creamy Zucchini Pasta feeds our family of 5 with plenty leftover!

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, I n stagram, and Pinterest!