I was impressed by the blending of grated zucchinis with extra virgin olive oil, garlic and a pinch of red pepper flakes in my creamy zucchini sauce. Heavy cream and Parmesan add depth to the rich vegetable dish, while a hint of lemon juice brightens the entire blend into a truly satisfying delight.

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I’ve been experimenting lately with a dish that really surprised me – my Creamy Zucchini Sauce. I first started with 2 medium zucchinis, either grated or thinly sliced, as the base for this fresh and simple recipe.

I heated up 2 tbsp extra virgin olive oil and tossed in a small chopped onion with 3 cloves of minced garlic until they were soft and fragrant. Then I slowly added 1/2 cup heavy cream along with 1/4 cup grated Parmesan cheese, stirring steadily as everything came together with 1/2 cup vegetable broth.

A dash of 1/2 tsp salt and 1/4 tsp ground black pepper really helped to balance out the creaminess. Sometimes I also squeeze in a bit of lemon juice for a bright zing, or even a pinch of red pepper flakes if i’m feeling adventurous.

This dish pays tribute to classic veggie recipes and is perfect for a fresh summer twist that pairs well with your favorite pasta.

Why I Like this Recipe

I like this recipe because it’s really simple to whip together, it tastes amazing and the creamy sauce just hits the spot every time, and it has a little kick from the red pepper flakes that makes it exciting.

Creamy Zucchini Sauce is one of those dishes that you end up loving because it’s both healthy and satisfying. You start by grating or thinly slicing the zucchinis and then cooking them with some onions and garlic in olive oil until they get soft. Next, you add a mix of vegetable broth and heavy cream, then sprinkle in some salt, pepper, and even red pepper flakes if you want a bit of heat. After stirring in the Parmesan cheese, the sauce thickens up and becomes super creamy. To finish it off, a bit of lemon juice can be drizzled in for extra brightness. Overall its a pretty straightforward recipe that doesnt take too long to make, yet it packs a lot of flavor!

Ingredients

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Zucchini: high in fiber and vitamins its water content helps brighten the dish flavors
Extra virgin olive oil: provides healthy fats that add rich smooth body and enhance taste
Garlic: punches strong, savory notes, and gives antioxidants to boost your immune system
Heavy cream: gives velvety texture but also increases calories and saturated fats a bit
Parmesan cheese: lends a salty, nutty flavor while adding protein and a little fat
Lemon juice: enhances freshness with tangy notes that cut through the creaminess
Onion: adds a subtle sweetness and aroma that brings depth to the dish
Vegetable broth: acts as a light base enhancing flavors without overshadowing the other ingredients

Ingredient Quantities

2 medium zucchinis, grated or thinly sliced

2 tbsp extra virgin olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1/2 cup vegetable broth

1/2 tsp salt (adjust to taste)

1/4 tsp ground black pepper

1 tbsp lemon juice (optional for brightness)

A pinch of red pepper flakes (optional for a little kick)

How to Make this

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1. Start by washing 2 medium zucchinis and then grate or thinly slice them.

2. Heat a large skillet over medium heat and add 2 tbsp extra virgin olive oil.

3. Once the oil is warm, add 1 small finely chopped onion and 3 minced garlic cloves; cook until they’re soft, about 3 minutes.

4. Toss in the grated zucchini and let it cook for 4-5 minutes until it starts to soften.

5. Pour in 1/2 cup vegetable broth and 1/2 cup heavy cream; stir well to combine everything.

6. Sprinkle in 1/2 tsp salt, 1/4 tsp ground black pepper, and add a pinch of red pepper flakes if you want a kick.

7. Stir in 1/4 cup grated Parmesan cheese until it melts into the sauce making it nice and creamy.

8. Reduce the heat and allow the sauce to simmer for about 3 minutes so the flavors can blend together.

9. (Optional) Drizzle in 1 tbsp lemon juice to brighten the sauce up.

10. Taste your sauce, adjust any seasoning if needed and then serve it hot over your favorite pasta or dish.

Equipment Needed

1. Cutting board for washing and chopping the zucchinis, onion, and garlic
2. Sharp knife to finely chop the onion and garlic
3. Grater or mandoline slicer to grate or thinly slice the zucchinis
4. Measuring spoons and measuring cups for oil, broth, cream, salt, pepper, lemon juice, etc.
5. Large skillet suitable for cooking the sauce on the stovetop
6. Spatula or wooden spoon to stir and mix the ingredients in the skillet
7. Bowl to hold or prep the chopped and grated veggies before cooking
8. Stove to heat the skillet and cook the sauce

FAQ

Q: Can I use other vegetables instead of zucchini?

A: Yeah, you can swap zucchini with summer squash or eggplant but the flavor might be a little different so it's best to stick with zucchini if you can.

Q: What if I dont have heavy cream?

A: No worries, you can substitute with half-and-half or even a bit of whole milk, but keep in mind the sauce won't be as creamy.

Q: How long does the sauce stay fresh in the fridge?

A: It will keep in an airtight container for about 2-3 days. Just reheat it slowly to avoid breaking the sauce.

Q: Can I use chicken broth instead of vegetable broth?

A: Yes, you can use chicken broth but the taste might be a bit different. If you're okay with that, it's a good replacement.

Q: Is the lemon juice really needed?

A: The lemon juice is totally optional. It just adds a bright kick to the sauce, so if you like a bit of tang then add it. Otherwise, you can leave it out.

CREAMY ZUCCHINI SAUCE Recipe Substitutions and Variations

If you dont have heavy cream, try using half and half or even coconut cream for a lighter, slightly different texture.
Instead of Parmesan cheese, you can use Pecorino Romano or nutritional yeast if you want a non-dairy option, although it will change the flavor a bit.
If extra virgin olive oil isn’t available, melted butter works fine for a richer taste, but it might make the sauce a bit heavier.
You can substitute vegetable broth with chicken broth or even water with a pinch of salt to keep that depth of flavor.
For a kick of heat, if you dont have red pepper flakes try a pinch of cayenne pepper or some finely chopped fresh chili.

Pro Tips

1. When you’re sauteing the garlic and onion, let them get a little golden, it really makes a difference in flavor even though it takes a bit longer.
2. Be sure not to overcook the zucchini – it can turn mushy fast so keep an eye on it while it’s cooking.
3. Always taste your dish before serving so you can adjust the salt and pepper as needed, sometimes the cream can hide a bit of salty flavor.
4. For an extra touch, try adding a sprinkle of fresh basil or a few spinach leaves at the end for a burst of color and freshness.

CREAMY ZUCCHINI SAUCE Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Cutting board for washing and chopping the zucchinis, onion, and garlic
2. Sharp knife to finely chop the onion and garlic
3. Grater or mandoline slicer to grate or thinly slice the zucchinis
4. Measuring spoons and measuring cups for oil, broth, cream, salt, pepper, lemon juice, etc.
5. Large skillet suitable for cooking the sauce on the stovetop
6. Spatula or wooden spoon to stir and mix the ingredients in the skillet
7. Bowl to hold or prep the chopped and grated veggies before cooking
8. Stove to heat the skillet and cook the sauce

Ingredients

2 medium zucchinis, grated or thinly sliced
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup vegetable broth
1/2 tsp salt (adjust to taste)
1/4 tsp ground black pepper
1 tbsp lemon juice (optional for brightness)
A pinch of red pepper flakes (optional for a little kick)

Directions

Start by washing 2 medium zucchinis and then grate or thinly slice them.
Heat a large skillet over medium heat and add 2 tbsp extra virgin olive oil.
Once the oil is warm, add 1 small finely chopped onion and 3 minced garlic cloves; cook until they're soft, about 3 minutes.
Toss in the grated zucchini and let it cook for 4-5 minutes until it starts to soften.
Pour in 1/2 cup vegetable broth and 1/2 cup heavy cream; stir well to combine everything.
Sprinkle in 1/2 tsp salt, 1/4 tsp ground black pepper, and add a pinch of red pepper flakes if you want a kick.
Stir in 1/4 cup grated Parmesan cheese until it melts into the sauce making it nice and creamy.
Reduce the heat and allow the sauce to simmer for about 3 minutes so the flavors can blend together.
(Optional) Drizzle in 1 tbsp lemon juice to brighten the sauce up.
Taste your sauce, adjust any seasoning if needed and then serve it hot over your favorite pasta or dish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.