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.
Video Tutorial
Main Ingredients
- Zucchini. Use medium or small zucchini, because they will hold shape better. Summer squash can also be used.
- Oil. I use olive oil, but other kinds can be used, too.
- Sour cream. To make a vegan option use full-fat coconut milk or unsweetened plant-based cream instead.
- Garlic.
- Tomato Paste. It adds sweetness and brings a lot of flavor.
- Spices. Paprika, salt, and pepper.
- Herbs. I use a combination of basil and dill, it works really well here. You can use different herbs if desired.
How to Make Zucchini Sauce
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 This 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.
More tasty zucchini recipes to try:
- Easy Zucchini Chickpea Curry
- Zucchini Noodles
- Roasted Zucchini Salad
- Vegetable Fritters
- Mexican Zucchini Boats
CREAMY ZUCCHINI SAUCE
Ingredients
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
What to Serve with This 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.Nutrition
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I tried it with Greek yogurt too, and it definitely was not as nice as it was with sour cream. The recipe as it is was delicious and simple. I chucked in some corn and cherry tomatoes I had to use up and that was yummy with it too. Thanks for the nice recipe ☺️
Thank you so much, Kylah!
I make this recipe frequently and guests really enjoy it! The herbs with paprika are excellent. Great recipe.
Thank you so much, Mary!
Very very very good!!! I would’ve doubled the amount of tomato paste and sour cream to make it saucier. We did add chicken also.
Thank you, Jaime! You can definitely adjust ingredient amounts to your preference. 🙂
I made mine using whole milk Greek Yogurt and it didn't come out creamy. The sauce separated. I added chicken. The flavor was okay. I don't think I'll make it again.
Yogurt is not suitable for this recipe, Sherry. I am sorry you didn't try it with sour cream, as the recipe suggested.
Sherry-I've made this with regular yogurt (not Greek) and it came out fine. I add a tiny pinch of baking soda to give it a more sour cream like flavor. I live somewhere that sour cream is not available.
I also brown the zucchini in my wok rather than bake it in the oven. Saves gas and time that way.