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–+ servings
Italian Zucchini Sauce

Delicious Italian Zucchini Sauce for Flavorful Family Meals

This creamy Italian Zucchini Sauce transforms humble zucchini into a delightful, guilt-free dish, perfect for family meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz dry pasta Choose any shape you love, like spaghetti or penne.
For the Sauce
  • 2.5 lb medium-sized zucchini Works best for perfect texture.
  • 0.75 cup extra-virgin olive oil Adds richness and depth.
  • 1 cup diced sweet onion e.g., Vidalia; sauté until softened.
  • 1 pinch crushed red pepper flakes Adjust to taste.
  • 1.5 tbsp minced fresh garlic Brings out irresistible flavor.
  • 1 tsp kosher salt Enhances all flavors.
  • 1 tsp ground black pepper Adds seasoning.
  • 2 tbsp chopped fresh basil Delivers authentic Italian flavor.
  • 2 tbsp chopped fresh oregano Delivers authentic Italian flavor.
  • 2 tbsp chopped fresh mint Optional but recommended.
  • 1 cup heavy cream Adds creaminess.
  • 0.75 cup finely grated Romano cheese Delivers savory flavor.
  • extra chopped herbs For finishing touch.

Equipment

  • large pot
  • Skillet
  • Box grater or food processor

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil, add 12 oz of dry pasta, and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. Prepare the Zucchini: Trim the ends of 2 ½ lbs of medium-sized zucchini, halve lengthwise, and shred using a box grater or food processor.
  3. Sauté the Onions: Heat ¾ cup of olive oil in a skillet over medium-high heat. Add 1 cup of diced sweet onion and sauté for about 3 minutes.
  4. Add Garlic and Spice: Stir in a pinch of crushed red pepper flakes and 1 ½ tbsp of minced garlic. Cook for 1 minute.
  5. Incorporate the Zucchini: Stir in the shredded zucchini, 1 tsp of kosher salt, and 1 tsp of black pepper. Add half of the chopped basil and oregano. Simmer for 15 minutes.
  6. Mix in Cream and Cheese: Remove skillet cover, stir in 1 cup of heavy cream and remaining herbs with ¾ cup of Romano cheese. Simmer for an additional 5 minutes.
  7. Adjust the Sauce: If too thick, add reserved pasta water to desired consistency. Taste and adjust seasoning.
  8. Serve and Enjoy: Toss pasta in skillet with the sauce or serve sauce on plates. Garnish with extra herbs.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Leftover sauce can be stored in airtight containers for 3 months. Cool completely before freezing for freshness.

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