Creamy zucchini sauce - EASY RECIPES

Creamy Zucchini Sauce

Here’s a delicious and versatile Creamy Zucchini Sauce that’s perfect for tossing with pasta, spooning over grilled chicken, or serving as a dip!

2 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

2 medium zucchinis, chopped (about 2 cups)

½ cup vegetable or chicken broth

½ cup heavy cream (or Greek yogurt for lighter version)

¼ cup grated Parmesan cheese (optional, for richness)

Salt and black pepper to taste

1 tbsp fresh lemon juice (optional, for brightness)

Fresh basil or parsley (optional, for garnish)

1. Saute aromatics:

In a skillet over medium heat, warm olive oil. Add onion and cook for 3–4 minutes until translucent. Add garlic and cook for 30 seconds more.

2. Cook zucchini:

Add chopped zucchini and a pinch of salt. Cook for 7–10 minutes, stirring often, until tender and slightly golden.

3. Add broth & simmer:

Pour in the broth, cover, and simmer for 5 minutes until the zucchini is very soft.

4. Blend:

Transfer everything to a blender (or use an immersion blender) and blend until smooth.

5. Add cream:

Return the puree to the pan, stir in cream and Parmesan (if using). Simmer on low for 2–3 minutes. Add lemon juice, salt, and pepper to taste

6. Serve

warm over pasta, chicken, rice, or roasted veggies.

Q1: Can I make it vegan?

A: Yes! Use plant-based cream (like oat or cashew cream) and skip the Parmesan or use nutritional yeast.

Q2: Does it freeze well?

A: Absolutely. Cool completely, transfer to airtight containers, and freeze up to 2 months.

Q3: Can I use yellow squash instead?

A: Totally. Yellow squash has a similar texture and flavor.

Q4: Is it good for pasta?

A: Yes — it clings to pasta beautifully. Try it with penne, fusilli, or even gnocchi.

Calories: 120–150 kcal

Fat: 10–12g

Carbs: 6–8g

Protein: 2–4g

Fiber: 2g

Carbohydrates:18g