This Creamy Zucchini Sauce is bursting with flavor! Made with paprika-roasted zucchinis, sour cream, garlic, and fresh herbs, it tastes great with pasta, over rice, or just with a slice of bread.
It’s zucchini season and you’ve got to try this recipe! Fresh, flavorful, and so versatile, this Zucchini Sauce pairs well with pasta, quinoa, rice, and many other grains. If you are looking for a filling and tasty vegetarian lunch/dinner, you’ve come to the right place!
And on top of that, this sauce is very easy to make. Just mix the zucchini with oil and spices and place it in the oven. While the zucchini is baking, you can whip up the sauce. Mix the sauce with the zucchini and VOILA! Your Creamy-Dreamy Zucchini Sauce is ready.
INSTRUCTIONS:
1. Preheat the oven to 400° F.
2. Mix the zucchini with oil, paprika, salt, and pepper and spread onto a large non-stick baking tray. Bake for about 20 minutes, until soft and slightly browned.
3. Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer. Turn off the heat.
4. Add the baked zucchini to the cream-sauce and mix everything well. Garnish with chopped herbs, if desired.
WHAT TO SERVE WITH CREAMY ZUCCHINI SAUCE
My favorite way to serve this zucchini sauce is to mix it with some cooked pasta (spaghetti, penne, or linguine), or pour a generous amount of the sauce over boiled rice. You may also enjoy it with your favorite grain (quinoa, farro, bulgur, barley, buckwheat, etc.). Or just serve it with some fresh bread.
WATCH HOW TO MAKE CREAMY ZUCCHINI SAUCE
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CREAMY ZUCCHINI SAUCE
Print Pin RateIngredients
For Zucchini:
- 2 lbs. zucchini cubed
- 3 tbsp. olive oil
- 1 tbsp. paprika
- salt and pepper to taste
For the Sauce:
- 1 cup sour cream
- 2 garlic cloves minced
- 1 tbsp. tomato paste
- 2 tbsp. chopped dill
- 2 tbsp. chopped basil
- salt to taste
Instructions
- Preheat the oven to 400° F.
- Mix the zucchini with oil, paprika, salt, and pepper and spread onto a large non-stick baking tray. Bake for about 20 minutes, until soft and slightly browned.
- Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer. Turn off the heat.
- Add the baked zucchini to the cream-sauce and mix everything well. Garnish with chopped herbs, if desired.
Notes
Nutrition
MORE ZUCCHINI RECIPES:
This was so good! I added some shrimp and a little veggie stock and ate it over linguini! Husband and I loved it.
Thanks, Rachel! Glad you liked it!
This was so good! thanks so much for making this recipe! I just made it and it’s super delicious. It’s candida-diet friendly once I replaced the sour cream with unsweetened coconut cream. So good, I ate it with brown rice.
Thanks for sharing, Symone! I have tried it with coconut milk and enjoyed it as well.
Try it over spaghetti squash!
Great idea!
Is it suitable for freezing? Or if kept in the fridge, how long would it stay edible for?
Hi Kylie! I’ve never tried freezing it, so I am not sure. It should stay in the fridge for up to 4 days. Thanks!