Description
This creamy zucchini pasta sauce blends tender sautéed zucchini with garlic, Parmesan cheese, and heavy cream to create a luscious, smooth sauce perfect for topping your favorite noodles or chicken dishes. Ready in just 25 minutes, it's an easy and delicious way to incorporate veggies into a comforting meal.
Ingredients
Sauce Ingredients
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 3 cups diced zucchini
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Sauté garlic and zucchini. Melt butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then add the diced zucchini and cook until fully softened, approximately 5-7 minutes.
- Deglaze the pan. Pour in the chicken stock and stir to loosen any browned bits from the bottom of the skillet, enhancing the sauce's flavor.
- Puree the zucchini mixture. Transfer the zucchini and chicken stock mixture to a food processor. Blend on high speed until smooth and creamy.
- Combine sauce components. Return the zucchini puree to the skillet. Stir in the Parmesan cheese and heavy cream, cooking gently until the sauce is well combined and heated through.
- Season the sauce. Add salt and freshly ground black pepper to taste, adjusting flavor as desired.
- Serve. Pour the creamy zucchini sauce over cooked noodles or grilled chicken and enjoy immediately.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- If you prefer a thicker sauce, simmer it a few extra minutes before serving.
- Use freshly grated Parmesan for best flavor and texture.
- This sauce can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- To make it lighter, swap heavy cream with half-and-half or a mixture of milk and cream.
