Italian Zucchini Sauce (Printable Version)
Fresh zucchini and tomatoes create a vibrant Italian sauce, perfect for pasta, meats, or bread.
# Ingredient List:
→ 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
# How to Make:
01 - Warm olive oil in a large skillet over medium heat.
02 - Add chopped onion and cook for 3-4 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced zucchini and grated carrot. Sauté for 5-7 minutes until zucchini begins to soften.
05 - Pour in diced tomatoes with 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 sauce thickens and zucchini is tender.
07 - Taste and adjust seasoning. Stir in fresh parsley before serving over pasta, grilled chicken, or crusty bread. Garnish with Parmesan cheese if desired.
# Expert Tips:
01 -
- It transforms ordinary zucchini into something extraordinary without much effort
- The sauce tastes like it simmered all day but comes together in under an hour
02 -
- Zucchini releases a lot of water as it cooks so do not be tempted to add extra liquid
- The sauce will continue to thicken off the heat so remove it from the stove while it still looks slightly loose
03 -
- Use a box grater for the carrot and you will barely notice it is there, just a subtle sweetness
- If you want a smoother texture, blend half the sauce before adding the parsley