Creamy Zucchini Pasta Sauce: Veggie-Packed & Secretly Healthy!
This healthy and creamy zucchini pasta sauce transforms humble zucchini into a rich, velvety, and nutrient-packed meal that even picky eaters will love. No cream needed!
Equipment
- Large skillet
- Blender or Food Processor for smooth texture
- Knife and cutting board for chopping zucchini
- Measuring cups and spoons
Ingredients
- 2 medium zucchini, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 0.5 cup vegetable broth (or chicken broth)
- 0.25 cup Parmesan cheese, grated (optional)
- 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
- salt and pepper, to taste
- 1 pinch red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant. Don’t burn!
- Add chopped zucchini and cook for 8–10 minutes until tender-crisp.
- Add vegetable broth, bring to a simmer, and cook for 5 more minutes.
- Carefully transfer mixture to a blender or food processor.
- Blend until smooth and creamy. Adjust texture with extra broth if needed.
- Return sauce to skillet. Stir in Parmesan (if using), basil, salt, pepper, and red pepper flakes.
- Warm sauce on low heat for a few minutes. Serve over your favorite pasta!
Notes
Use smaller zucchini for better texture and flavor. Add a squeeze of lemon juice to brighten the sauce. This recipe is easily customizable — experiment with herbs, cheese, or a pinch of spice!