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Zucchini Pasta Sauce
Zucchini Pasta Sauce Fresh & Fast
Have you ever wondered what to do with all the zucchini that seem to come into season simultaneously? I can only bake so much zucchini bread if you are like me! This zucchini pasta sauce base is an easy and fast way to use a good amount of this delicious vegetable, and it keeps well for a week in the refrigerator. Not only is it great on pasta and rice or eaten on its own, but it can also be adjusted to be used as a base for a quick weekday soup. In less than 45 minutes total, you will create a flavor profile that is so versatile and healthy that it will become your go-to meal."Good food for good health""Buon Cabo per una buoyancy salute"
Equipment
- 1 Medium to large skillet
- 1 Knife
- 1 Large Pot Boiling pasta (optional if you serve)
- 1 Large wooden spoon Stirring
Ingredients
- 5-6 Zucchini
- 2 Medium red onions
- 3 cloves Fresh garlic
- 3-4 Tbs Olive oil Extra virgin
- 1 Tbs Oregano Fresh or dried flakes to taste (Optional)
- ¼ cup Thinly sliced carrots Rainbow baby carrots work grea
- 1 Tbs Capers Fresh or jarred (optional)
- Salt and black pepper to taste
Instructions
- This recipe is very flexible in portion sizes and ingredients. Follow the general cooking instructions, and feel free to add or subtract the vegetables of your choice. Be mindful of the water content of the vegetables you use, as it is the most essential part of this recipe, which helps produce the most flavorful sauce.
- Wash all vegetables and drySlice zucchini in 1/4" rounds (not too thin; they will break down and become mushy) Cut cherry tomatoes in half, and slice onions as thinly as possible. If you are using baby carrots, slice them thinly, or using large carrots cut them into quarters and slice them thinly to allow for fast cooking times.Peel and slice thinly fresh garlicHeat a nonstick pan and add oil. Heat over medium Add sliced onions and saute them for 5-8 minutes, stirring them so as not to add color. Add a small amount of salt to help break down the salt content of the onions. Add the garlic, tomatoes, and carrots to the onion mixture. Add red pepper flakes if desired. Cook over medium-high heat for approximately 10 minutes until vegetables are cooked but not caramelized
- Remove from pan and place in a bowl set aside Add 3 tablespoons extra virgin olive oil over predium-high heat in the same nonstick pan. Add your zucchini, tomatoes, oregano, salt, and black pepper, and toss, allowing it to sauté for 10-12 minutes.Stir occasionally to make sure the zucchini and tomatoes are cooking evenly. You want the tomatoes broken down and the zucchini cooked through but still slightly firm, not mushy.Add the onion mixture with the zucchini mixture and combine thoroughly. Add the capers if desired and taste to season with salt, oregano, and pepper flakes.Serve immediately over any pasta or rice. For a low-carb version, make it a base and add your favorite protein on top. Let the mixture cool completely before storing it in an airtight container. It will keep nicely in the refrigerator for up to a week. The flavors will intensify, making it a tremendous weekly make-ahead dish.
- Bonus Quick Soup
- Use the base you have created above Add 1 cup base 1 cup water 1/4 cup red wine (optional) oregano salt & pepper Heat over medium-low heat until hot, about 5-8 minutes. Serve with taralli (Italian crackers) or your favorite salad.