This Zucchini Pasta Sauce is a delicious, light cream sauce that’s bursting with fresh zucchini flavor! Use with any shape pasta, layer in lasagna or even enjoy as a soup.
Scale
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds zucchini, cut into a large dice
- 1 large onion, cut into a large dice
- 1 teaspoon kosher salt
- Fresh black pepper to taste (start with at least 1 teaspoon)
- 1 –2 tablespoons chopped garlic
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon chopped thyme (you can also add thyme stems right into the sauce for a lighter flavor and then remove the stems before blending)
- 1 bay leaf
- 1/4 cup grated parmesan cheese
- 2 tablespoon chopped fresh parsley
Instructions
- Add the olive oil and butter to a large skillet over medium heat. Once the butter has melted, add the zucchini and onion and season with salt and pepper. Cook the vegetables, stirring occasionally, for 8-10 minutes until softened. Add the garlic and cook another minute.
- Pour in the chicken broth and cream and stir. Add the bay leaf and thyme and simmer the sauce over low heat, uncovered for 20 minutes.
- Remove the bay leaf and thyme stems from the sauce and then puree with a stick blender until smooth. Tilt the skillet so that the sauce doesn’t splatter, or alternately, you can let the sauce cool and then transfer to a blender.
- Stir in the parmesan cheese and parsley. Taste the sauce and adjust the seasonings if needed.
Recipe Notes
This pasta sauce will make more than enough for a whole pound of pasta. Add the sauce to your cooked pasta a little at a time and toss for desired consistency. Store extra sauce in a covered container for up to a week.
Frozen sauce can be defrosted and reheated on the stove top, whisking to bring the sauce back together and also adding a splash more cream if needed.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
