Creamy Zucchini Sauce
A cozy and versatile creamy zucchini sauce that’s perfect for pasta or as a dip.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Prepare Your Ingredients: Start by washing your zucchinis to remove any dirt, chop off the ends and cut them into roughly one-inch pieces.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat, sauté the chopped onion for about 3-4 minutes, then add the minced garlic and cook for another minute.
- Cook the Zucchinis: Add the zucchini pieces to the skillet and sauté them for about 5-7 minutes until tender but still slightly firm.
- Cream It Up: Pour in the heavy cream and stir until the zucchini is fully coated, then bring to a gentle simmer for 5 minutes.
- Blend to Perfection: Use an immersion blender to blend the sauce to your desired consistency.
- Season and Serve: Season with salt and pepper to taste and add Parmesan cheese if desired.
Notes
For a vegan version, swap heavy cream for coconut milk and use nutritional yeast instead of Parmesan. This sauce can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Keywords: zucchini sauce, creamy sauce, vegetarian sauce