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–+ servings
Italian Zucchini Sauce

Italian Zucchini Sauce: Creamy, Fresh, and Totally Irresistible

This Italian Zucchini Sauce blends creamy texture and fresh flavors for a delicious dish that sneaks in veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Dry Pasta ensure it can be gluten-free if needed
For the Sauce
  • 2.5 lb Zucchini opt for medium-sized zucchinis to avoid a watery sauce
  • 3/4 cup Extra-Virgin Olive Oil perfect for sautéing; can be reduced for a lighter version
  • 1 cup Diced Sweet Onion (Vidalia) adds a sweet depth to the flavor
  • pinch Crushed Red Pepper Flakes adjust according to your spice tolerance
  • 1.5 tbsp Minced Fresh Garlic infuses the sauce with aromatic goodness
  • 1 tsp Kosher Salt enhances all the flavors, adjust to taste
  • 1 tsp Ground Black Pepper adds seasoning and balances flavor
  • 2 tbsp Chopped Fresh Basil brings herbal freshness
  • 2 tbsp Chopped Fresh Oregano brings herbal freshness
  • 2 tbsp Chopped Fresh Mint brings herbal freshness
  • 1 cup Heavy Cream for a rich and creamy texture; consider half-and-half or dairy-free options for lighter versions
  • 3/4 cup Finely Grated Romano Cheese gives a lovely richness; swap for a dairy-free cheese for vegan diets
  • 2 tbsp Chopped Fresh Herbs (for finishing) basil, oregano, and mint enhance aroma and visual appeal

Equipment

  • Large pot
  • large skillet
  • Grater
  • food processor

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Add 12 oz of dry pasta and cook until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta water before draining the pasta.
  2. Trim and slice 2 1/2 lb of zucchinis in half lengthwise. Grate or process the zucchini to achieve a fine texture.
  3. In a skillet, heat 3/4 cup of olive oil over medium-high heat. Sauté 1 cup of diced sweet onion for about 3 minutes. Stir in a pinch of crushed red pepper flakes and 1 1/2 tbsp of garlic, cooking for 1 more minute.
  4. Add the shredded zucchini along with 1 tsp of salt, 1 tsp of black pepper, and half of the herbs. Cover and cook for about 15 minutes, stirring occasionally.
  5. Remove the lid, stir in 1 cup of cream and the remaining herbs. Blend in 3/4 cup of Romano cheese until melted. If needed, adjust with reserved pasta water.
  6. Toss the pasta in the skillet with the sauce or serve the sauce over the pasta. Garnish with fresh herbs.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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