Zucchini Sauce – A Light, Summer-Friendly Pasta Topper

This simple, nourishing zucchini sauce is perfect for summer and packed with fiber, antioxidants, and flavor. It’s a great way to use seasonal produce in a way that feels indulgent but supports your wellness goals.

Ingredients

• 5 medium zucchini (peeled into julienne strips, then chopped – a food processor works great!)
• 1 medium onion, minced
• 3 garlic cloves, minced
• ¾ cup filtered water
• 2 Tbsp extra virgin olive oil
• Salt and pepper, to taste
• ½ cup panko breadcrumbs
• Freshly grated parmesan (optional, for topping)

Instructions

1. Prep the zucchini: Using a julienne peeler, peel the zucchini into thin strips and set aside. Then chop the remaining zucchini into small pieces. A food processor can help speed this up.
2. Sauté the aromatics: In a large saucepan, heat 2 Tbsp of olive oil over medium heat. Add the minced onion and garlic, and cook until fragrant and golden.
3. Cook the zucchini: Add the chopped zucchini in batches, stirring well to coat with the oil and aromatics. Pour in the water, cover, and let it simmer for 10–15 minutes until the zucchini is soft.
4. Let it rest: Turn off the heat, keep the lid on, and let the mixture sit for another 10–15 minutes to deepen the flavor.
5. Toast the topping: While the sauce is resting, heat 1 Tbsp of olive oil in a small pan. Add the reserved julienned zucchini and panko breadcrumbs. Toast until golden brown and crispy.
6. Blend the sauce: Use an immersion blender to puree the zucchini mixture until smooth and creamy.
7. Assemble and serve: Spoon the zucchini sauce over your favorite pasta (or zucchini noodles for a low-carb option). Top with the toasted zucchini-panko mixture and a light sprinkle of parmesan if desired.

This sauce is a great way to sneak in extra veggies and makes for a flavorful, plant-powered alternative to cream-based sauces. Try adding fresh basil or lemon zest for a bright finish!