Lemon Zucchini Pasta Recipe | Bon Appétit

Think of this zucchini pasta recipe as your gateway to the Italian summer in your mind’s eye. The fruit (yes, zucchini is a fruit) transforms into a pile of soft shreds with the help of a box grater. Cook it down with olive oil, onion, and garlic and it becomes a creamy, caramelized paste that’s great to spread on toast (like Jennie Cook’s Zucchini Butter, which inspired this recipe) or stir into scrambled eggs. But add a little pasta water, lemon juice, parm, and a glug or two of heavy cream and suddenly that paste transforms into a lush pasta sauce, perfect for slicking any long…