Creamy Zucchini Sauce
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Creamy Zucchini Sauce is a rich and flavorful addition to your meals that effortlessly elevates dishes from pasta to grilled meats.
- Author: Anna
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
- 12 ounces dry pasta
- 2 ½ pounds zucchini
- ¾ cup extra virgin olive oil
- 1 cup diced sweet onion (such as Vidalia)
- 1 ½ tablespoons minced garlic
- 1 cup heavy cream
- ¾ cup grated Romano cheese
- Fresh herbs: basil, oregano, mint
- Cook the pasta according to package directions, reserving one cup of pasta water before draining.
- Cut zucchinis in half lengthwise, shred using a box grater or food processor, and set aside.
- In a large skillet over medium-high heat, sauté the diced onion in olive oil until soft (about 3 minutes).
- Add garlic and red pepper flakes; cook for an additional minute.
- Stir in shredded zucchini with salt, pepper, and half of each herb. Bring to a simmer, cover, and reduce heat for about 15 minutes.
- Remove lid, stir in heavy cream and remaining herbs. Heat through before adding Romano cheese; adjust thickness with reserved pasta water as needed.
- Serve over pasta or as a dip.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg