Description
A rich and velvety zucchini sauce made with fresh herbs, garlic, and a creamy base. A perfect way to enjoy zucchini in a delicious and versatile way!
Ingredients
Units
Scale
- 2 medium zucchini, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano (or thyme)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh basil or parsley, chopped
Instructions
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Cook the Zucchini:
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook for 2-3 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Add zucchini, salt, pepper, and oregano. Cook for 8-10 minutes, stirring occasionally, until the zucchini is soft and lightly golden.
-
Blend the Sauce:
- Transfer the cooked zucchini mixture to a blender or use an immersion blender.
- Blend until smooth, adding a splash of water or broth if needed for consistency.
-
Make it Creamy:
- Return the blended mixture to the skillet over low heat.
- Stir in heavy cream and Parmesan cheese (if using). Simmer for 2 minutes until warmed through.
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Serve & Enjoy:
- Remove from heat and stir in fresh basil or parsley.
- Serve over pasta, rice, or grilled vegetables.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Vegan Option: Use coconut milk instead of heavy cream and omit the Parmesan cheese.
- Extra Flavor: Add a pinch of red pepper flakes for a slight kick.