Versatile Zucchini Tomato Sauce
It's always have a delicious meatless sauce recipe on hand. One that can make any pasta taste better. This one is super versatile as we can use it for pasta, rice, grains, and to balance out main meat dishes.
- made with simple ingredients that you can find in your fridge, pantry, or on your vegetable garden
- simple to make and beginner-friendly recipes
- vegan, dairy-free and gluten-free
- feel free to refrigerate or store in the freezer until needed
- perfect for any day of the year
- each portion has only 127 calories
What to serve with Zucchini Sauce
This Zucchini Tomato Sauce is truly versatile. These are our favorite ways to serve it:
- Toss with your favorite pasta, like spaghetti
- Serve with rice, quinoa or couscous
- Serve it as a delicious meatless side dish for meat dishes, like meat patties or Braised Pork Shoulder, or Perfect Crispy Roasted Chicken
Storing and freezing
Feel free to store this Zucchini Tomato Sauce in two ways.
If you have any leftovers, place them in an airtight container. Seal and place in the fridge for up to 3 days. Before serving, reheat well in a microwave or in a skillet on the stove.
Feel free to freeze any leftover zucchini sauce. Add to a freezer bag or freezer-friendly container and place in the freezer for up to a 3 months. Before serving, defrost, then reheat well in a microwave or in a skillet on the stove.
How to make Zucchini Tomato Sauce at home (video)
Check this quick video to master making Zucchini Tomato Sauce at home.
Next, try these zucchini recipes
METHOD
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Sauté the onion
Place a large pan over medium heat. Add the olive oil and chopped onion. Sauté for 5 minutes, add minced garlic, and cook for a minute.
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Zucchini Tomato Sauce
Cut the zucchini and tomatoes into small cubes and add to the pan. Cook for 3 - 4 minutes, then add one tablespoon of chopped parsley. Season with salt and pepper to taste. Stir to combine, cover with a lid, and cook for 10 - 15 minutes for the vegetables to soften. Stir in the rest of the parsley and serve.
