I love meals that let me toss everything into one pot, walk away for a few minutes, and come back to the smell of something hearty and comforting. This one pot pasta is one of those magical dishes. The tomatoes soften into a rich sauce, the zucchini brings a tender bite, and the mozzarella melts into silky ribbons that cling to the noodles. It feels like the kind of dinner you’d swear took hours, but the truth is, we’re talking about a quick fix. I know how evenings can feel rushed. That’s why recipes like this one are on repeat in my kitchen. No juggling five pans or scrubbing a mountain of dishes. Just one pot, a wooden spoon, and a bit of patience while the pasta does its thing. If you’ve got a hungry family circling the kitchen, trust me, this is the kind of meal that keeps the peace. And the best part? This recipe works no matter what the day throws at you. Whether it’s a weeknight dash, a lazy Sunday dinner, or even a quick lunch when you need comfort fast, this pasta delivers every time.

1) Key Takeaways
2) Easy One Pot Pasta with Tomatoes Mozzarella and Zucchini Recipe
3) Ingredients for One Pot Pasta with Tomatoes Mozzarella and Zucchini
4) How to Make One Pot Pasta with Tomatoes Mozzarella and Zucchini
5) Tips for Making One Pot Pasta with Tomatoes Mozzarella and Zucchini
6) Making One Pot Pasta with Tomatoes Mozzarella and Zucchini Ahead of Time
7) Storing Leftover One Pot Pasta with Tomatoes Mozzarella and Zucchini
8) Try these Main Course next!
9) One Pot Pasta with Tomatoes Mozzarella and Zucchini
10) Nutrition

1) Key Takeaways

This one pot pasta recipe brings together tomatoes, zucchini, and mozzarella in a creamy dish.
Everything cooks in one pot which saves time and cleanup.
You can adjust it with extra protein like chicken or chickpeas.
It is quick enough for weeknights but cozy enough for Sunday dinner.

2) Easy One Pot Pasta with Tomatoes Mozzarella and Zucchini Recipe

I have a soft spot for recipes that don’t require juggling pots across the stove. This one pot pasta recipe is right at the top of that list. You toss everything together, the broth takes on the flavor of garlic and tomatoes, and the pasta cooks while soaking it all up. It feels like cheating, but the good kind of cheating where dinner turns out better than expected.

The mozzarella melts into silky ribbons that cling to each bite of pasta. The zucchini brings a soft texture that balances the sweet tomatoes. You taste comfort in every forkful, and you don’t even have to scrub half a sink’s worth of dishes afterward.

If you’ve been looking for one pot dinner recipes that actually deliver on flavor and simplicity, this is one to keep close. I find myself making it when evenings feel too short but I still want something homemade. At Lila Cooks, we live for recipes like this that make life a little easier without losing flavor.

3) Ingredients for One Pot Pasta with Tomatoes Mozzarella and Zucchini

Pasta: I like to use spaghetti or linguine. The starch from the pasta thickens the sauce while it cooks, which makes the dish rich without any extra effort.

Zucchini: A medium zucchini sliced thin adds freshness and just enough bite. It balances out the creaminess of the cheese.

Cherry Tomatoes: Sweet and juicy, they burst as they cook and give the broth a tangy base for the sauce. Halved tomatoes work best here.

Garlic: Two cloves minced and sautéed until fragrant. The garlic sets the tone for the dish and infuses every bite with warmth.

Vegetable Broth: The pasta cooks directly in the broth which helps flavor every strand. It also creates the base of the sauce.

Mozzarella: Cubes of mozzarella melt into the pasta. It stretches and pulls with every bite and makes the meal satisfying.

Olive Oil: A drizzle to sauté the garlic and vegetables. It adds richness and depth.

Salt and Pepper: To balance the flavors and bring everything together. Season as you go to avoid bland pasta.

Fresh Basil: Torn leaves scattered on top before serving. The basil adds freshness and makes the pasta smell irresistible.

4) How to Make One Pot Pasta with Tomatoes Mozzarella and Zucchini

Step 1. Warm olive oil in a large pot. Add the garlic and let it cook for a minute until you smell it. Don’t let it burn, just let it soften.

Step 2. Add the zucchini and cherry tomatoes. Stir them around for a few minutes until the tomatoes start to soften and the zucchini gets some color.

Step 3. Pour in the vegetable broth and bring it to a light simmer. The broth should already smell rich from the vegetables and garlic.

Step 4. Add the pasta straight into the pot. Stir every now and then so it doesn’t stick. Let the pasta cook right in the broth until al dente.

Step 5. Stir in the mozzarella. It will melt into the broth and pasta, creating a creamy sauce without heavy cream.

Step 6. Season with salt and pepper. Sprinkle with fresh basil. Serve it hot and enjoy the way the cheese stretches across the plate.

5) Tips for Making One Pot Pasta with Tomatoes Mozzarella and Zucchini

Use a pot that’s big enough so the pasta has room to move. Crowded pasta tends to stick. A wide, shallow pan works well here.

Keep an eye on the broth. If it looks like the pasta is drying out before it’s cooked, add a splash more liquid. Water or broth both work fine.

Don’t skip the basil at the end. Fresh herbs lift the flavor and make the dish taste brighter. If you don’t have basil, parsley is a good substitute.

6) Making One Pot Pasta with Tomatoes Mozzarella and Zucchini Ahead of Time

You can make this one pot pasta a few hours ahead if you need to. The flavors settle and deepen as it sits. Just keep it in the pot and reheat gently before serving.

If you know you’ll be serving it later, hold back half of the mozzarella. Add the rest when reheating so you still get that creamy melt. Otherwise the cheese can thicken too much.

The zucchini and tomatoes hold up well, but if you plan on storing it longer than a day, you might want to add a handful of fresh basil when serving again to refresh the flavors.

7) Storing Leftover One Pot Pasta with Tomatoes Mozzarella and Zucchini

Keep leftovers in an airtight container in the fridge. They’ll last about three days. The pasta soaks up sauce as it sits, so add a splash of broth or water when reheating to bring it back to life.

Reheat on the stove over low heat. Stir gently to avoid breaking the pasta. You can also reheat in the microwave with a bit of water added.

If you find the cheese clumps up after reheating, just stir in a touch more olive oil. It smooths everything out and makes the pasta creamy again.

8) Try these Main Course next!

9) One Pot Pasta with Tomatoes Mozzarella and Zucchini