Fresh Zucchini Pasta Sauce Recipes

ZUCCHINI-TOMATO PASTA SAUCE

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

FRESH ZUCCHINI PASTA SAUCE

Steps:

• In large skillet, heat the oil over medium-low heat.
• Add the onions, cover, and cook until translucent, 5-10 minutes.
• Remove the cover, add the zucchini and cook for a few minutes.
• Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
• Serve over pasta and top with Parmesan cheese if desired.

ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE

Steps:

• To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
• To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

CARAMELIZED ZUCCHINI PASTA

Steps:

• In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
• Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
• Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
• When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

ZUCCHINI "PASTA" WITH FRESH TOMATO SAUCE

Steps:

• In saucepan, heat 1 tablespoon of the oil over medium heat.
• Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
• Remove bay leaf.
• Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
• (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
• Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
• Remove to paper towel lined baking sheet and keep warm in low oven.
• Repeat with remaining oil, zucchini, garlic and cayenne.
• Arrange zucchini mixture on warmed serving platter.
• Pour sauce over and sprinkle with parmesan.
• Serve immediately.