Description

This Rich and Irresistible Zucchini Sauce is a creamy, flavor-packed favorite perfect for elevating your pasta, rice, or vegetable dishes. Made with fresh zucchini, garlic, and a touch of cream, it offers a deliciously smooth texture and vibrant taste that complements a variety of meals. Whether you prefer a dairy or dairy-free version, this versatile sauce is easy to prepare on the stovetop and works wonderfully as a sauce, main dish component, or even a pizza topping.

Ingredients

Scale

Zucchini Sauce Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3 medium zucchinis, grated or finely diced
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
½ cup heavy cream (or coconut cream for dairy-free)
½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
1 tablespoon lemon juice
2 tablespoons fresh basil or parsley, chopped

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Instructions

Heat the olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the aromatics and zucchini.
Sauté onion and garlic: Add the finely chopped onion and cook for 3 to 4 minutes until soft and translucent. Then stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
Cook zucchini: Stir in the grated or diced zucchini along with salt, black pepper, and optional red pepper flakes. Cook for 8 to 10 minutes, stirring occasionally, until the zucchini is tender and most of the moisture has evaporated.
Add cream and cheese: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, allowing the mixture to simmer gently for 2 to 3 minutes until the sauce thickens and becomes creamy.
Finish with lemon and herbs: Remove from heat and stir in lemon juice and chopped fresh basil or parsley. Adjust seasoning to taste to brighten and enhance the flavors.
Serve: Serve the zucchini sauce warm over your choice of pasta, rice, grilled chicken, or roasted vegetables for a comforting and flavorful meal.

Notes

To make this recipe dairy-free, substitute coconut cream for heavy cream and use nutritional yeast instead of Parmesan cheese.
This sauce works well as a versatile base for lasagna or as a delicious pizza topping.
You can customize the herbs used according to your preference, such as using thyme or oregano.
If you prefer a smoother sauce, use an immersion blender to blend the zucchini before adding cream and cheese.