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Make this delicious Creamy Zucchini Sauce with fresh garden zucchini and herbs.

Over the last few months – when we had more garden zucchini than we could eat – my husband Jack started testing out a Creamy Zucchini Sauce recipe. What started out as a way for us to use up a glut of zucchini ended up being one of our new favorite zucchini recipes of the summer!
We show this Creamy Zucchini Sauce served simply with pasta, but (especially if you are avoiding carbs) it’s also delicious spooned over other cooked vegetables, or in any recipe that calls for a cream sauce.
How do you make Creamy Zucchini Sauce?
You’ll start by cutting about two-and-a-half pounds of fresh garden zucchini in half lengthwise – then use a spoon to remove the seeds. Next, grate the zucchini (skin and all) with a box grater or with the grater attachment of a food processor.
Saute some diced, sweet onions in a large skillet, then add a pinch of red pepper flakes and minced garlic and cook for another minute or so.
Then, add your shredded zucchini to the skillet, along with fresh basil, oregano and mint. (By the way, this Creamy Zucchini Sauce recipe is a great way to use up fresh garden herbs too!) Simmer the zucchini-herb mixture for about 15 minutes – cooking until the zucchini is super soft.
Add heavy cream and more fresh herbs, then add grated Romano cheese to finish off the sauce.
Toss with your favorite pasta, or spoon this Creamy Zucchini Sauce over steamed vegetables. Enjoy!
You may enjoy these other Zucchini reicpes:
- Zucchini Pie
- Zucchini Relish
- Sausage Stuffed Zucchini
- Salmon with Zucchini and Spaghetti
- Zucchini Risotto with Goat Cheese and Prosciutto
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Creamy Zucchini Sauce
Ingredients
12 ounces your favorite dry pasta
2 1/2 pounds zucchini
3/4 cup good quality extra virgin olive oil
1 cup sweet onion diced, such as Vidalia
Pinch red pepper flakes
1 1/2 tablespoons fresh garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons fresh basil, chopped and divided
4 tablespoons fresh oregano, chopped and divided
4 tablespoons fresh mint, chopped and divided
1 cup heavy cream
3/4 cup freshly grated Romano cheese
Instructions
Cook the pasta according to package directions and reserve one cup of the pasta water.
Cut the zucchinis in half the long way and remove seeds and ends. Shred on large holes of a box grater or use the shredder blade of a food processor. Set aside.
While pasta is cooking, heat a large skillet over medium high heat and add olive oil and once hot, add the onion and saute for three minutes.
Add the pepper flakes and garlic and cook one minute then add the zucchini, salt, pepper, half the basil, half the oregano and half the mint. Bring up to a bubble, cover and reduce heat to medium low and cook for 15 minutes, stirring occasionally and making sure the mixture doesn’t stick.
After 15 minutes, remove the cover and add the cream and the remaining herbs and bring up to heat.
Add the Romano cheese and if too thick, add some pasta water to thin the sauce, then serve either mixed with the pasta or served on the side.
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Notes
Note: Nutritional information below includes pasta.
Dee…lishus!!
This is our new favorite!
It’s creamy and very tasty with those herbs!
Thanks Brenda!
This was very tasty but I wish the zucchini measurement was in cups as I have ginormous zucchini and 2.5 pounds, I just wasn’t sure if that was before removing seeds or after grated.
Thanks for your feedback Loretta – I’ll clarify the recipe. It’s 2 1/2 pounds to start, before you remove seeds. We listed it that way to make it easier to buy the zucchini – you’d buy (or grow) 2 1/2 pounds measuring the amount using the scale in the produce aisle and since zucchini varies in size, we could list a number of whole zucchini. This is a forgiving recipe however, so feel free to add in a little more or less!
Can I can this recipe?
I’m not sure Samantha. To be safe, you’d need to test the acidity level of the sauce and make sure it is high enough for safe canning.
This looks good. I’ll have to try it. But it seems silly to remove the seeds from zucchini.
If you enjoy the seeds, feel free to leave them in!
This was delicious! My 10 year old daughter made it as well. We served it over pasta and chicken. My boys didn’t even know there was zucchini in it. I used the immersion blender to hide it from my texture sensitive boy. Thank you!
So glad to hear the recipe was a hit!
WOE!!!! This was amazing!! I used nutmeg in this with dried oregano and fresh basil! I had to substitute cream cheese for the cream and parm for for Romano. It was amazing!!! My husband said it’s definitely a do over! Thank you so much for sharing!
You’re welcome Leslie – so glad you enjoyed the recipe!
I’m not a very good cook but I want to make this and serve with/over cooked cubed garlicky chicken chunks. It won’t be too oily with 3/4 c. oil and 1 c. cream?
Hi Marie – Great question. You can always adapt recipes…if that’s a concern start with less of both ingredients and add more as needed and to suit your tastes. Enjoy!
I made this today, and it was wonderful! Another new way for me to use my garden zucchini! Thanks for posting this recipe.
You’re welcome Jennifer! So glad you enjoyed the sauce!
I made this recipe yesterday and it was terrific! It was so good that I thought I would try it on my grandchildren (8 and 10 years old) and they absolutely loved it! . One change I did make was to run the sauce through the blender, just to make it really smooth.. Thanks a lot – this is a keeper! It’s a great solution for when you have lots of zucchini!
Great idea Laura! So glad the recipe was a hit!
I made this for dinner tonight. I did use water instead of EVOO and almond milk. It was absolutely delicious. Even my hubby liked it. So glad I found this.
We’re glad you found us too Brooke – thank you!