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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
Make this delicious Creamy Zucchini Sauce with fresh garden zucchini and herbs.
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.
Reduced the zucchini to 4 medium/large grated zucchinis because 10 cups would have been way too much.
Glad you were able to adapt the quantities to your needs Andrea!
Absolutely delicious!
Thank you Donna!
I had this over gnocchi and leftover chicken. Amazing!!!
Thank you Barbara!
What do we do with the other half of organo, basil and mint??
In this step…After 15 minutes, remove the cover and add the cream and the remaining herbs and bring up to heat.
This was really delicious added some leftover barbecued chicken – will be a summer favourite from now on- good way to use up zucchinis
So glad you liked the sauce!
If I don’t have heavy cream, what can work in a pinch? Whole milk with butter?
Sure Christie – whole milk will make a thinner sauce.
I made this today and it is delish! The only problem I had was getting the herb leaves off the stems. I only have use of one arm. I will do zucchini in food processor next time .
Thanks Leona!
Thanks! I thought so. I can always add some cornstarch or extra parmesan that can help thicken it. Appreciate it!
Do you know how much of the carbs and calories was from the Pasta. I am planning to use this on spaghetti squash instead. That flavor combo should really perk up the blah spaghetti squash. Thank you!
Hi Linda – Backing out 12 ounces of pasta, the carbs per serving is 4.5 g (0.8 g fiber) and calories 218. Hope that helps!
Do you think I could use a non-dairy cream such as coconut cream?
Hi Dian – We haven’t tried doing so ourselves, but it could work. Just make sure you are using the unsweetened coconut cream.
Flavor-rich and easy to put together! This was an incredibly satisfying dish. I even swapped out the heavy cream for oat milk and got astounding results. LOVE THIS RECIPE!
Thank you Vanessa!