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
Creamy Zucchini Sauce
Make this delicious Creamy Zucchini Sauce with fresh garden zucchini and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: sauce
- Method: stovetop
- Cuisine: American
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.
Notes
Note: Nutritional information below includes pasta.
It was good. Had to use milk and cream cheese for the heavy cream. Added pan seared chicken and made it a complete meal. Will make again.
Thanks for sharing your adaptations Joan!
I’ll definitely be making this again! But it had waaay too much pepper. And I’m even a spice lover. I’m going to do 1/2 teaspoon next time. Thanks!
Thanks for your feedback Abbie!
What can I substitute for the mint? Not huge mint fans over here, thanks!
Hi Rebecca-the mint enhances the basil flavor so it won’t taste minty. But you can just leave it out.
DELICIOUS!!
Thank you Rose!
left out the mint and used mozzarella and parmesan – and a little cilantro for a Texas flair. Thank you for the recipe and skills!
You’re welcome Willow – glad to know that cilantro is another flavor option!
Can’t wait to make this recipe! Was gifted the worlds largest marrow and need to expand my repertoire. Can hou freeze this sauce?
Hi Maricelle – Although we haven’t tried doing so ourselves, I think it would freeze OK – but (if you can) I would freeze it before you add the cream. Then, once thawed, add the cream and cheese. If you’ve already made the complete recipe, the dairy may separate a bit after freezing and thawing. You might need to remix and/or add more cheese to reincorporate everything together.
I had 2 zuchinni I realised I wasn’t going to use and found this recipe. Thank you.
You’re welcome Louise!
I’m curious to make this – it sounds wonderful! I don’t have a food scale to weigh my zucchini – approximately how much would I need in cups?
Hi Mary – We don’t have any zucchini on hand to shred and measure for you – but ballpark guessing, I’d say around 5 cups shredded.
This was so yummy! I made some alterations to make a vegan version but non-vegan hubby loved it still. I used vegan cream cheese instead of the cream and vegan Parmesan, and added nutritional yeast (trying to make vegan things “cheesy” 🤣) Wonderful way to use up the garden zucchini.
Thanks for the vegan suggestions Emma!
Awesome! Added a squeeze of Leon on each plate before serving. So good!
Thanks Darlene!