Italian Zucchini Sauce (Printable)
Vibrant sauce with fresh zucchini, aromatic herbs, and tomatoes ideal for pasta or bruschetta
# What You’ll Need:
→ Vegetables
01 - 2 medium zucchini, diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 (14 oz) can diced tomatoes
05 - 1 small carrot, grated
→ Herbs & Spices
06 - 2 tbsp extra virgin olive oil
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes
10 - Salt and freshly ground black pepper, to taste
→ Finishing
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp grated Parmesan cheese
# Steps:
01 - Heat the olive oil in a large skillet over medium heat.
02 - Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the diced zucchini and grated carrot. Sauté for 5–7 minutes until the zucchini begins to soften.
05 - Pour in the diced tomatoes with their juice. Stir in oregano, basil, red pepper flakes, salt, and pepper.
06 - Bring to a gentle simmer. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the zucchini is tender but not mushy.
07 - Taste and adjust seasoning. Stir in fresh parsley before serving.
08 - Serve hot over pasta, grilled chicken, or as a topping for crusty bread. Garnish with Parmesan cheese if desired.
# Expert Advice:
01 -
- It turns inexpensive summer squash into something that tastes like it simmered all day
- The sauce naturally thickens without any cream or flour, making it lighter than traditional pasta sauces
02 -
- Don't rush the initial sauté, the onions and zucchini need time to develop flavor before the tomatoes go in
- The sauce will continue to thicken as it cools, so stop cooking while it still looks slightly thinner than you want
03 -
- If you want a smoother sauce, use an immersion blender before adding the parsley
- The grated carrot is my secret ingredient that most people can't identify but ask about