When the garden serves up too much summer zucchini, use it for this yummy pasta sauce.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Yield: 4


  • 2 tablespoons extra virgin olive oil
  • 3 medium zucchini, grated or sliced very thin
  • 1 large white onion, sliced very thin
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/3 cup heavy cream, or more if needed (may reduce fat by using whole milk or half and half)
  • 8 ounces whole wheat spaghetti, cooked and drained (or other pasta of choice)
  • 2 tablespoons minced basil or parsley, optional
  • Parmigiano Reggiano cheese, for topping


  1. Heat oil in a large skillet over medium high.
  2. Add zucchini, onions and garlic, then season with salt and pepper.
  3. Stir together to coat vegetables in oil, then cover, reduce heat to medium, and cooking until very soft and vegetables have caramelized deeply, about 30 minutes, stirring every 5 to 10 minutes.
  4. Add cream to skillet to deglaze pan, and add herbs if using.
  5. Transfer to a food processor and puree.
  6. Adjust seasonings and serve over cooked hot pasta with some Parmigiano cheese.

Notes: Don’t be afraid to really let the vegetables get quite brown – this gives the sauce an almost nutty flavor to it.

Recipe By: Michele Morris