Description
Zesty Mediterranean magic shines through this creamy zucchini sauce, blending fresh herbs and silky textures into a culinary masterpiece. Drizzled over pasta or roasted vegetables, this sauce promises to elevate your dining experience with Mediterranean charm.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds zucchini
- 1 cup heavy cream
- 12 ounces dry pasta
- 3/4 cup freshly grated Romano cheese
Herbs and Seasonings:
- 4 tablespoons fresh basil, chopped and divided
- 4 tablespoons fresh oregano, chopped and divided
- 4 tablespoons fresh mint, chopped and divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes
Aromatics and Oils:
- 3/4 cup extra virgin olive oil
- 1 cup sweet onion (such as Vidalia), diced
- 1.5 tablespoons fresh garlic, minced
Instructions
- Prepare pasta in boiling water according to package instructions, reserving one cup of starchy pasta water for sauce adjustment.
- Halve zucchini lengthwise, removing large seeds, then grate using a box grater or food processor until finely shredded.
- Heat olive oil in a large skillet over medium-high heat, sauté diced onions for 3 minutes until translucent, then quickly add red pepper flakes and garlic, cooking for 1 minute to release aromatic flavors.
- Incorporate shredded zucchini, season with salt and pepper, and add half the herbs. Cover skillet, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Uncover skillet and fold in cream and remaining herbs, allowing mixture to warm through. Stir in Romano cheese, adjusting sauce consistency with reserved pasta water if needed.
- Either blend sauce directly with cooked pasta or plate separately, garnishing with additional fresh herbs and cheese for an elegant presentation.
Notes
- Choose smaller, firmer zucchinis for a sweeter, less watery sauce that concentrates flavor more effectively.
- Gently salt shredded zucchini and let it sit for 10 minutes, then squeeze out excess liquid to prevent a runny sauce texture.
- Fresh herbs like basil, parsley, or thyme can be swapped interchangeably to customize the sauce’s aromatic profile.
- Swap heavy cream with coconut milk for a dairy-free version, or use Greek yogurt for a lighter, tangier alternative that maintains creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 703
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 59 g
- Saturated Fat: 14 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg