Lemon-Herb Zucchini Fettuccine

This zucchini fettuccine recipe was born from the garden.  It’s the meal you make when you’ve got both herbs and zucchini ready to be used!  Garlic-infused olive oil coats warm pasta with flecks of lemon zest and fresh herbs. Grilled Zucchini and lemon-chicken top it off with savory Parmesan cheese running throughout. It’s casual and rustic enough for a weeknight family meal, and fancy enough for company.  It’s one I make over and over again in the summer months!

summer pasta recipe

Using Herbs in Zucchini Fettuccini

The great thing about this recipe is that you don’t have to follow it exactly.  I use whatever herbs I have growing in my garden that need to be used!  For me that’s usually basil, oregano and rosemary.  Feel free to mix and match depending on what you have.

garden herbs

Saute Garlic & Cook Veggies

I start by sautéing crushed garlic in olive oil. After it’s softened (but not crispy) I turn off the heat and toss in half my herbs.  I feel like this infuses more flavor into the oil!

simmering garlic and oil

You’ll toss some zucchini on the grill to get some pretty char marks on there.

grilled zucchini

And also grill up a couple chicken breasts.

grilled chicken

Toss the pasta together

When those are done cooking, you’ll toss them in the pan with the sauted garlic, add the rest of your herbs, cooked pasta, parmesan cheese and fresh lemon juice.

summer pasta recipe

Toss it all together and serve it with a chunk of crusty bread and it’s the perfect summer meal! This is definitely a rustic dish, meaning you can absolutely adjust and make things to taste.  Add more lemon, more cheese, drizzle with oil at the end, switch up the herbs, include more veggies, etc.

lemon chicken pasta
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lemon chicken pasta

Lemon-Herb Zucchini Fettuccine


Garlic-infused olive oil coats warm pasta with flecks of lemon zest and fresh herbs. Grilled Zucchini and lemon-chicken top it off with savory Parmesan cheese running throughout.


2 large boneless, skinless chicken breasts
2 lemons
2 tablespoons red wine vinegar
Extra virgin olive oil
1/2 pound fettuccine (that’s just 1/2 of a normal box)
2 medium zucchini
1 cup shredded Parmesan cheese (about)
56 cloves garlic
Fresh basil (about 1/2 cup)
*Fresh oregano (about 1/4 cup) If you don’t have fresh oregano, just add a little dried.
Extra virgin olive oil
Salt and Pepper


Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

Place chicken in a zip-top bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready. (If you’ve got time to spare, let the chicken marinate for 30 minutes, if you don’t, just take what you can get. I did mine for 15 min and it was great.)

Put the pot on the stove to boil water for the pasta. While you’re waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper. Set aside.

Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 cup olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

When water boils, add pasta and a spoonful of salt.

Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.

While chicken and zucchini are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn’t been juiced.

Keep an eye on garlic. It should still look nice and white, not brown or crispy. Give it a stir. If it starts really cooking, just take it off the heat and set aside.

When zucchini and chicken are done, take them off the grill and chop them up.

Reserve about 1/2 cup pasta water. Drain pasta and immediately place in a big bowl. Place chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture and toss together.  If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil.

Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left and serve.


*feel free to mix and match any herbs you have on hand



  1. I tried this out last night because we were feeding the missionaries – I doubled it so I would have left overs & there was none left. This recipe is so good. I am definitely making it again & soon! The missionaries loved it!!

  2. I made this last week because I bought a HUGE zucchini from a farmer's market. It was sooo delicious! Thanks for yet another great recipe!

  3. The link to your roasted corn tomato salad/salsa takes me to this recipe instead. This looks yummy, but I’d love to see the other recipe, too.

    I just found your site. I can’t wait to try your recipes!

  4. This was light and yummy. I love fresh basil and wish that I would have just sprinkled it on top of each plate because it got a little wilted when I put it in with the hot ingredients and lost some of it’s fresh flavor. Just a suggestion for those who try this in the future. I also took a veggie peeler and peeled some strips of cheese on top. Yum! Thanks for the recipe!

  5. Yum! I made this for dinner last night. It was awesome. It was so quick and easy. I don’t have zuchinni’s in my pathetic garden, but I have a lot of basil. Yum! Great recipe.

  6. Made this last night and it was amazing! Husband loved it and put it at the top of his list…unfortunately, when i was making my shopping list, I just skimmed the ingredients, so I was totally way off…instead of fresh herbs and parmesan (yeah, i missed kind of a lot!), I just used the ol’ garlic bread mixture that I got from your website, and it turned out fantastic! Thanks for all the great recipes!

  7. I made this tonight and it was SO GOOD! I loved that I could use up my zucchini, because we all know how run rampant this time of year!

    This will be going on my list of favorites. Thanks a bunch.

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