Italian Zucchini Sauce (Printable)
A fresh Italian zucchini and tomato sauce perfect for pasta, grilled meats, or bruschetta.
# What You Need:
→ Vegetables
01 - 2 medium zucchini, diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 (14 ounce) can diced tomatoes
05 - 1 small carrot, grated
→ Herbs & Spices
06 - 2 tablespoons extra virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red pepper flakes
10 - Salt and freshly ground black pepper to taste
→ Finishing
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon grated Parmesan cheese
# Directions:
01 - Warm olive oil in a large skillet over medium heat until shimmering.
02 - Add chopped onion to the hot oil and cook for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add diced zucchini and grated carrot. Sauté for 5 to 7 minutes until zucchini begins to soften.
05 - Pour in diced tomatoes with juice. Stir in oregano, basil, red pepper flakes, salt, and pepper.
06 - Bring to a gentle simmer. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until sauce thickens and zucchini is tender.
07 - Taste and adjust seasoning as needed. Stir in fresh parsley just before serving.
08 - Serve hot over pasta, grilled chicken, or as a topping for crusty bread. Garnish with Parmesan cheese if desired.
# Expert Suggestions:
01 -
- It transforms ordinary zucchini into something that tastes like it came from an Italian grandmothers kitchen
- The sauce comes together in under an hour but tastes like it simmered all day
02 -
- Overcooking the zucchini turns it into mush, so watch for tenderness with some structure still remaining
- The sauce will continue to thicken as it cools, so stop cooking while it still looks slightly thinner than you want
03 -
- Use a box grater for the carrot and it will practically disappear into the sauce while adding sweetness
- If you want a smoother texture, give the sauce a quick whirl with an immersion blender before adding the parsley