Creamy Zucchini Sauce
Ingredients:
2 medium zucchinis (chopped)
2 tablespoons olive oil or butter
3–4 garlic cloves (minced)
½ onion (chopped, optional)
½ cup heavy cream (or full-fat coconut milk for dairy-free)
¼ cup grated Parmesan (optional for extra flavor)
Salt and pepper to taste
Fresh herbs (basil, parsley, or thyme – optional)
Squeeze of lemon juice (optional, for brightness)
Instructions:
Sauté the aromatics:
In a skillet over medium heat, add olive oil or
Add chopped onion (if using) and garlic. Cook for 2–3 minutes until fragrant and soft.
Cook the zucchini:
Add chopped zucchini and a pinch of salt. Cook for 8–10 minutes until very soft and starting to break down.
Blend:
Transfer the mixture to a blender or use an immersion blender directly in the pan.
Add the cream and Parmesan (if using). Blend until smooth and creamy.
Adjust consistency with a splash of water, broth, or more cream if needed.
Season and serve:
Return to pan, warm gently. Add salt, pepper, herbs, and lemon juice to taste.
Serve over pasta, gnocchi, grilled chicken, or as a creamy base for veggie bowls.
Optional Add-Ins:
Red pepper flakes for heat
A handful of spinach or peas blended in
Roasted garlic for deeper flavor
A spoonful of pesto for a herbaceous twist