Creamy Parmesan Zucchini Spaghetti

1. Prepare the zucchini

In a large microwave-safe bowl, mix the sliced zucchini with ¼ cup of water and 1 teaspoon of table salt. Cover the bowl and microwave the zucchini for about 10 to 12 minutes, stirring halfway through, until the zucchini is softened and has released its liquid. Once done, drain the zucchini well and let it cool for about 5 minutes.

2. Cook the zucchini

While the zucchini cools, heat 2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium-high heat. Add the drained zucchini to the skillet and cook it for another 10 to 12 minutes, stirring every 4 minutes. This will help the zucchini become tender and browned, enhancing its flavor.

3. Cook the spaghetti

Next, bring a large pot of water to a boil. Add a tablespoon of salt to the boiling water, then cook the spaghetti until it's al dente according to the package instructions. Before draining the pasta, reserve 1.5 cups of the cooking water. Drain the spaghetti and return it to the pot.

4. Combine ingredients

Now, it's time to bring everything together. Add the cooked zucchini, 2 tablespoons of unsalted butter, 2 tablespoons of chopped fresh basil, and 0.5 teaspoon of pepper to the pot with the pasta. Pour in 1 cup of the reserved pasta cooking water and stir everything over low heat until the ingredients are well combined and the butter has melted.

5. Finish with cheese

Remove the pot from the heat and quickly stir in the shredded provolone and grated Parmesan cheeses. Stir vigorously until the cheeses are completely melted and create a creamy sauce that coats the pasta. If the mixture seems too thick, add a bit more of the reserved pasta cooking water until you reach your desired consistency.

6. Serve

Finally, transfer the creamy Parmesan zucchini spaghetti to a serving platter and serve immediately while it's hot and delicious. Enjoy!