This Creamy Zucchini Sauce is a smooth, rich, and flavorful blend of tender zucchini, garlic, herbs, and a touch of cream. It’s the kind of versatile sauce I love to toss with pasta, spoon over grilled chicken, or use as a dip for crusty bread. Light, comforting, and packed with veggie goodness, it’s a clever way to elevate a basic meal with fresh ingredients.
Why You’ll Love This Recipe
I love this sauce because it’s creamy without being heavy, and it adds a luscious texture to any dish. The zucchini melts into the sauce beautifully, making it perfect for using up an abundance of summer squash. It’s easy to make in one pan, blends into a silky consistency, and tastes amazing with both pasta and proteins. It’s my favorite way to sneak more vegetables into a creamy meal without sacrificing flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Zucchini, chopped
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Onion, chopped
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Garlic, minced
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Olive oil or butter
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Heavy cream or milk
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Parmesan cheese, grated
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Salt and pepper
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Fresh herbs (basil, parsley, or thyme)
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Optional: red pepper flakes, lemon zest, or nutritional yeast
Directions
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I heat olive oil in a large skillet over medium heat and sauté onion and garlic until soft and fragrant.
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I add the chopped zucchini, season with salt and pepper, and cook until it becomes very soft—about 10–15 minutes.
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I remove the pan from the heat and let it cool slightly, then blend the mixture (using a blender or immersion blender) until smooth.
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I return the sauce to the pan, stir in the cream and Parmesan, and simmer for another 2–3 minutes to thicken.
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I taste and adjust the seasoning, then stir in chopped herbs and serve warm over pasta, rice, or vegetables.
Servings and timing
This recipe makes about 2 cups of sauce and takes around 25 minutes from start to finish.
Variations
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I sometimes add sautéed spinach or peas for extra green goodness.
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Swapping cream for Greek yogurt or coconut milk lightens it up.
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I’ve blended in roasted garlic or a splash of white wine for more depth.
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A spoonful of pesto or lemon juice brightens the flavor.
Storage/Reheating
I store the sauce in an airtight container in the fridge for up to 4 days. It reheats well on the stove over low heat or in the microwave, with a splash of water or cream if it thickens. It also freezes well—just thaw and blend again if needed to restore the creamy texture.
FAQs
Can I use frozen zucchini?
Yes, but I thaw and drain it first to avoid a watery sauce. It still blends beautifully once cooked.
Is this sauce vegetarian?
Yes, as long as I use vegetarian Parmesan or nutritional yeast in place of traditional cheese.
Can I make it vegan?
Absolutely. I use plant-based cream, olive oil, and nutritional yeast instead of cheese for a creamy vegan version.
What kind of pasta pairs best?
I love it with spaghetti, penne, or fettuccine—but it also works great with gnocchi, rice, or even spread on toast.
Does the sauce taste strongly of zucchini?
Not at all. The garlic, herbs, and cream mellow the zucchini flavor into something savory and comforting.
Conclusion
Creamy Zucchini Sauce is a flavorful, veggie-packed sauce I turn to when I want something comforting yet light. It’s smooth, rich, and endlessly versatile—whether I’m tossing it with pasta or spooning it over roasted veggies. It’s a smart, tasty way to make zucchini the star of the meal, and it never fails to impress.
Print
Creamy Zucchini Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 2 cups of sauce
- Category: Sauce, Vegetarian
- Method: Sautéed, Blended
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Zucchini Sauce recipe transforms fresh zucchini into a smooth, savory sauce perfect for pasta, chicken, or veggies—easy, comforting, and packed with hidden vegetables.
Ingredients
- 2 medium zucchini, chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- ¼ cup heavy cream or milk
- ⅓ cup Parmesan cheese, grated
- Salt and pepper, to taste
- 2 tbsp fresh herbs (basil, parsley, or thyme), chopped
- Optional: pinch of red pepper flakes, lemon zest, or nutritional yeast for extra flavor
Instructions
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Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until soft and fragrant.
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Add chopped zucchini, season with salt and pepper, and cook for 10–15 minutes until very soft.
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Let the mixture cool slightly, then blend until smooth using a blender or immersion blender.
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Return the sauce to the skillet. Stir in cream and Parmesan cheese, and simmer for 2–3 minutes until thickened.
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Adjust seasoning as needed, stir in chopped herbs, and serve warm.
Notes
- For a lighter option, use Greek yogurt or coconut milk instead of cream.
- To boost flavor, add roasted garlic or a splash of white wine before blending.
- This sauce pairs well with pasta, grilled chicken, rice, or as a dip for crusty bread.
- Blend in spinach or peas for more veggies and vibrant color.
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