Zucchini Tomato Sauce

I created this recipe while cooking pasta and red sauce for the family.  As I’m the only one in the group who enjoys zucchini, I was able to do as I pleased.  I chose this recipe.  Not only simple, it’s the perfect complement to pasta; light, healthy and delicious!

Zucchini Tomato Sauce

1 large zucchini, diced (ends removed)

1 TBSP olive oil

1 TBSP butter (optional)

3 cloves garlic, minced

8 oz. petite diced tomatoes (canned or fresh)

1 TBSP fresh Italian flat leaf parsley, finely chopped

1 TBSP fresh basil, finely chopped

salt & pepper to taste

grated Parmesan (optional)

Sauté zucchini in olive oil and butter.  I use both, because I enjoy the flavor of butter and like the way it browns.  This step takes about 5 – 10 minutes, turning the zucchini cubes every few minutes to evenly brown.  You’ll get better results if you lay the zucchini out in flat layer.

Once browned and soft, add garlic and sauté another minute.  You don’t want to burn the garlic as it will turn bitter.  Turn heat to low and add tomatoes, parsley, basil, salt and pepper to taste and you’re good to go.

At this point you can simmer, allowing flavors to mingle, or serve immediately.  I served it over pasta with fresh Parmesan, but thought it tasted delightful completely on its own.

For variations, try sun-dried tomato sauce for a more intense flavor.  Sautéed onions would also be a nice addition.  Whichever way you choose, this is simple, easy and a great way to use your garden harvest.

Makes 1-2 servings (1 large bowl as shown, or 2 smaller — for larger portions, simply double accordingly)

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