Step 1

Grate the zucchini with the large holes of a box grater.

Step 2

Warm up olive oil in a large skillet, then add finely chopped onion and fry it for 3 minutes.Add grated garlic and fry for one more minute.Add the shredded zucchini, season them with salt and pepper, and cook on high heat for 5 minutes, stirring occasionally.

Step 3

Add pasta, vegetable broth, and oregano, and cook on medium-low heat for about 10 to 12 minutes or until the pasta is creamy and al dente.

Step 4

Stir occasionally to prevent the pasta from sticking to the bottom of the dish.If the pot dries, add more liquid until the pasta is ready.

Step 5

Turn the heat off, taste, and adjust for salt.Add grated parmesan cheese (or dairy-free cheese), greek yogurt (or non-dairy yogurt), and a handful of chopped fresh basil.

Step 6

Stir gently until cheese and yogurt melt into the zucchini pasta.

Step 7

Serve immediately with grated lemon zest and optionally toasted pine nuts.