Creamy Zucchini Sauce Recipe
This Creamy Zucchini Sauce – A Family Feast transforms humble summer squash into a luxuriously silky pasta sauce that’s both comforting and elegant. After extensive testing, I’ve perfected a method that coaxes maximum flavor from the zucchini, creating a dish that’s become a weekly staple in our home. The fresh herbs and Romano cheese add a bright, savory depth that will have everyone asking for seconds.
PrintCreamy Zucchini Sauce
Ingredients
Scale
- 12 ounces your favorite dry pasta
- 2 ½ pounds zucchini
- ¾ cup good quality extra virgin olive oil
- 1 cup sweet onion diced, such as Vidalia
- Pinch red pepper flakes
- 1 ½ tablespoons fresh garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons fresh basil, chopped and divided
- 4 tablespoons fresh oregano, chopped and divided
- 4 tablespoons fresh mint, chopped and divided
- 1 cup heavy cream
- ¾ cup freshly grated Romano cheese
Instructions
- Cook the pasta according to package directions and reserve one cup of the pasta water.
- Cut the zucchinis in half the long way and remove seeds and ends. Shred on large holes of a box grater or use the shredder blade of a food processor. Set aside.
- While pasta is cooking, heat a large skillet over medium high heat and add olive oil and once hot, add the onion and saute for three minutes.
- Add the pepper flakes and garlic and cook one minute then add the zucchini, salt, pepper, half the basil, half the oregano and half the mint. Bring up to a bubble, cover and reduce heat to medium low and cook for 15 minutes, stirring occasionally and making sure the mixture doesn’t stick.
- After 15 minutes, remove the cover and add the cream and the remaining herbs and bring up to heat.
- Add the Romano cheese and if too thick, add some pasta water to thin the sauce, then serve either mixed with the pasta or served on the side.
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