This post may contain affiliate links. Please read our disclosure policy.
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
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Notes
Note: Nutritional information below includes pasta.
Corrinne says
Could this be frozen after it is made? And thawed/reheated to use later. I love having pasta sauce frozen and ready to use
Martha says
Hi Corrinne – Although we haven’t tried doing so ourselves, I think it would freeze OK – but I would freeze it before you add the cream. Once thawed, then add the cream and cheese. Hope that helps!
Dawn says
I made it exactly according to the recipe with fresh ingredients from the garden. It was absolutely amazing easy and tasty!
Martha says
Thanks Dawn!
Dawn says
I love that it uses lots of squash and herbs from the garden. It is healthy and delicious!
Martha says
Thanks Dawn!
Jaimie says
Amazing recipe! We did modify a little. We didn’t have heavy cream so used regular 2% milk and added when we blended, to make a true cream sauce. We did that after the zucchini and onions simmered for 15 minutes. Added the purée back to the sauce pan and added grated parm cheese. Also didn’t have mint but didn’t miss it. It turned out fantastic, thank you!!
Martha says
You’re welcome Jaimie!
Darcy says
Do you think this can be canned?
Martha says
No. Safe canning requires a higher level of acid and this recipe would need some changes to make it safe.
Sarah says
Martha, do you squeeze the liquid out of the zucchini after shredding it?
Thanks.
Martha says
Hi Sarah – No need to squeeze the liquid out.
Joanne says
Delicious, will be making again!
Martha says
Thanks Joanne!
Deb says
Fabulous delicious sauce we had it over pasta. No meat
Martha says
Thanks Deb!
Gloria says
Add mushrooms. My husband would like me make it again. Thank you 😊 Also grilled chicken thighs
Martha says
Thanks for the suggestions Gloria!
Judy says
I made this tonight, and it was amazing!!
Martha says
Thanks Judy!