Zucchini Pasta Sauce
A quick, vibrant, and creamy zucchini pasta sauce made in under 30 minutes. Light, flavorful, and packed with garden-fresh zucchini, garlic, and Parmesan. Perfect for a weeknight meal.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Blending/Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 large zucchini, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, chopped
1/2 cup grated Parmesan cheese
2 tablespoons butter (or vegan alternative)
Salt and pepper to taste
1 teaspoon lemon juice
1/2 cup vegetable stock
1/4 cup heavy cream or coconut milk (optional)
Fresh parsley for garnish
Instructions
Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Add zucchini slices and cook until tender, about 10 minutes.
Blend cooked zucchini with vegetable stock until smooth.
Stir in butter, Parmesan, lemon juice, and salt/pepper. Add cream/alternative for richness if desired.
Toss with cooked pasta and garnish with parsley.
Notes
Use a food processor for smoother puree.
Substitute butter with vegan margarine and heavy cream with coconut milk.
Add cherry tomatoes or peas for extra flavor.
Find it online: https://cookingwithramsay.com/zucchini-pasta-sauce/