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Italian Zucchini Sauce

A creamy and fragrant zucchini sauce perfect for any pasta, blending fresh herbs and Romano cheese for an indulgent yet honest meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Zucchini
  • 12 oz dry pasta of your choice
  • 2.5 lb zucchini Choose firm, young zucchini for best texture.
Sauce Base
  • 3/4 cup extra-virgin olive oil
  • 1 cup diced sweet onion (such as Vidalia)
  • 1.5 tbsp minced fresh garlic
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 pinch crushed red pepper flakes For a hint of heat.
Fresh Herbs
  • 2 tbsp chopped fresh basil Half for cooking, half for garnish.
  • 2 tbsp chopped fresh oregano Half for cooking, half for garnish.
  • 2 tbsp chopped fresh mint Half for cooking, half for garnish.
Cream and Cheese
  • 1 cup heavy cream
  • 3/4 cup finely grated Romano cheese

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil and cook the dry pasta according to package directions until al dente. Reserve one cup of pasta water before draining.
Preparing the Sauce
  1. In a skillet, heat olive oil over medium-high heat, sauté diced onion for 3 minutes.
  2. Add crushed red pepper flakes and minced garlic, cooking for 1 more minute.
  3. Stir in shredded zucchini, kosher salt, black pepper, and half of the chopped herbs.
  4. Cover and cook for 15 minutes until the zucchini is tender.
  5. Remove the cover, add heavy cream, and remaining herbs. Stir in Romano cheese and adjust the texture with reserved pasta water as needed.
Serving
  1. Toss cooked pasta with sauce or serve sauce over pasta. Garnish with additional herbs before serving.

Notes

Cool the sauce to room temperature within an hour, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of reserved pasta water or cream to restore silkiness. Do not freeze.