PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
This is another of my favourite zucchini recipe. Creamy and bursting with flavour zucchini sauce made with paprika roasted zucchinis, sour cream, garlic, and fresh herbs. Enjoy this in many ways, such as mixing it with your favourite pasta or pouring a generous amount of this sauce into steamed rice, quinoa, farro, bulgur, barley, buckwheat, etc. You can even serve this with some fresh bread. This creamy zucchini sauce is the perfect vegetarian lunch or dinner that you can whip up using just pantry-friendly ingredients. It’s flavorful, fresh, and a super versatile creamy-dreamy zucchini sauce that’s ready in a cinch!
INGREDIENTS
Zucchini:
3 tablespoons olive oil
2 pounds zucchini cubed
salt and pepper to taste
1 tablespoon paprika
Sauce:
1 tablespoon tomato paste
1 cup sour cream
2 tablespoons chopped basil
2 tablespoons chopped dill
salt to taste
2 garlic cloves minced
HOW TO MAKE CREAMY ZUCCHINI SAUCE
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Combine the zucchini, oil, paprika, salt, and pepper. To a large non-stick baking tray, spread the zucchini mixture. Place in the preheated oven and bake for about 20 minutes or until slightly browned and soft.
Step 3: In the meantime, add the sauce ingredients (tomato paste, sour cream, basil, dill, minced garlic cloves, and salt) into a medium skillet. Stir and bring the sauce to a simmer. Once simmering, turn the heat off.
Step 4: To the cream sauce, add the baked zucchini and stir well until incorporated. If desired, garnish with some chopped herbs.
Note:
To serve, mix this zucchini sauce with cooked pasta such as spaghetti, penne, or linguine. You can even pour a liberal amount of the sauce over boiled rice or your favourite grain like quinoa, farro, bulgur, barley, buckwheat, etc. I also enjoy this zucchini sauce with fresh bread.
NUTRITION FACTS:
Calories: 235kcal, Carbohydrates: 12g, Protein: 5g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 29mg, Sodium: 101mg, Potassium: 871mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3650IU, Vitamin C: 50mg, Calcium: 139mg, Iron: 2.6mg
Ingredients
- Zucchini:
- 3 tablespoons olive oil
- 2 pounds zucchini cubed
- salt and pepper to taste
- 1 tablespoon paprika
- Sauce:
- 1 tablespoon tomato paste
- 1 cup sour cream
- 2 tablespoons chopped basil
- 2 tablespoons chopped dill
- salt to taste
- 2 garlic cloves minced
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Combine the zucchini, oil, paprika, salt, and pepper. To a large non-stick baking tray, spread the zucchini mixture. Place in the preheated oven and bake for about 20 minutes or until slightly browned and soft.
Step 3: In the meantime, add the sauce ingredients (tomato paste, sour cream, basil, dill, minced garlic cloves, and salt) into a medium skillet. Stir and bring the sauce to a simmer. Once simmering, turn the heat off.
Step 4: To the cream sauce, add the baked zucchini and stir well until incorporated. If desired, garnish with some chopped herbs.
Notes
To serve, mix this zucchini sauce with cooked pasta such as spaghetti, penne, or linguine. You can even pour a liberal amount of the sauce over boiled rice or your favourite grain like quinoa, farro, bulgur, barley, buckwheat, etc. I also enjoy this zucchini sauce with fresh bread.
