Description
This creamy zucchini sauce is rich, velvety, and packed with summer flavor. Perfect for pasta or vegetables, it’s a healthy, herb-infused way to use up fresh zucchini—naturally luscious and quick to make.
Ingredients
2½ pounds zucchini, halved, seeds removed, grated with skin
¾ cup extra virgin olive oil
1 cup sweet onion (e.g. Vidalia), diced
Pinch red pepper flakes
1½ tablespoons fresh garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons chopped fresh basil (divided)
4 tablespoons chopped fresh oregano (divided)
4 tablespoons chopped fresh mint (divided)
1 cup heavy cream
¾ cup freshly grated Romano cheese
1 cup reserved pasta water (optional, for thinning)
12 ounces dry pasta
Instructions
1. Cook pasta according to package instructions. Reserve 1 cup of pasta water and set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3 minutes until softened.
3. Stir in red pepper flakes and minced garlic. Cook for 1 minute until fragrant.
4. Add grated zucchini, salt, pepper, and half of each herb. Cover and simmer on low for 15 minutes, stirring occasionally.
5. Stir in cream and remaining herbs. Simmer gently until heated through.
6. Stir in Romano cheese and mix well. Use reserved pasta water to thin sauce to desired consistency.
7. Toss with cooked pasta or spoon over vegetables, chicken, or fish. Serve warm.
Notes
Do not skip squeezing moisture from the zucchini—it ensures a thick, creamy texture.
For a smoother sauce, blend with an immersion blender before adding cheese.
Taste and adjust salt or herbs after cheese is added.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (with pasta)
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg