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Creamy zucchini sauce in a skillet with wooden spoon, showing smooth and chunky texture

Creamy Zucchini Sauce Recipe

Ely Rechard
A rich, creamy zucchini sauce made with olive oil, fresh herbs, and Romano cheese. Perfect over pasta, gnocchi, or roasted veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce
Cuisine American
Servings 4 servings
Calories 380 kcal

Ingredients
  

  • 12 oz dry pasta
  • 2 ½ lbs zucchini grated
  • ¾ cup extra virgin olive oil
  • 1 cup sweet onion diced
  • 1 pinch red pepper flakes
  • 1½ tbsp garlic minced
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 tbsp each chopped fresh basil oregano, mint (divided)
  • 1 cup heavy cream
  • ¾ cup grated Romano cheese

Instructions
 

  • 1. Cook the pasta according to package directions and reserve 1 cup of pasta water.
  • 2. Slice zucchinis, remove seeds, and grate the flesh (skin on).
  • 3. Sauté diced onion in olive oil for 3 minutes. Add red pepper flakes and garlic, cook 1 more minute.
  • 4. Add grated zucchini, salt, pepper, and half the herbs. Cover and simmer 15 minutes on medium-low.
  • 5. Stir in heavy cream and remaining herbs. Heat until warm.
  • 6. Mix in grated Romano cheese and thin with pasta water if needed. Toss with cooked pasta or serve over vegetables.

Notes

Nutritional info includes pasta.
Best enjoyed fresh but also reheats well.
To make it vegetarian, use a plant-based cheese alternative.
Keyword creamy zucchini sauce, vegetarian pasta sauce, zucchini pasta sauce