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A skillet filled with vibrant green zucchini slices and a dollop of rich red tomato sauce, perfect for an Italian Zucchini Sauce.
Maryam

Rustic Italian Zucchini Sauce

A delightful and versatile Italian zucchini sauce bursting with fresh garden flavors, perfect for tossing with pasta, spooning over polenta, or serving as a vibrant side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 2 tbsp Olive Oil extra virgin
  • 1 medium Yellow Onion finely chopped
  • 4 cloves Garlic minced
  • 4 medium Zucchini about 6 cups, trimmed and diced into 1/2-inch pieces
  • 1 28-oz can Crushed Tomatoes high-quality
  • 1/2 cup Vegetable Broth or water
  • 1/2 tsp Red Pepper Flakes adjust to taste
  • 1/4 cup Fresh Basil chopped, plus more for garnish
  • 1 tbsp Fresh Oregano chopped (or 1 tsp dried)
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
Optional for Serving
  • 1/4 cup Parmesan Cheese freshly grated

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden Spoon

Method
 

Prepare Ingredients
  1. Chop the onion finely, mince the garlic, and dice the zucchini into approximately 1/2-inch pieces. Prepare fresh herbs by chopping basil and oregano.
Sauté Aromatics
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  2. Add the minced garlic and red pepper flakes to the skillet. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
Cook Zucchini
  1. Stir in the diced zucchini. Cook for 8-10 minutes, stirring occasionally, until the zucchini starts to soften and release some of its moisture.
Simmer the Sauce
  1. Pour in the crushed tomatoes and vegetable broth (or water). Add the chopped fresh basil and oregano. Season with salt and black pepper.
  2. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the zucchini is very tender and the flavors have melded. Stir occasionally to prevent sticking.
Finish and Serve
  1. Taste the sauce and adjust seasonings as needed. If the sauce is too thick, add a splash more broth or water; if too thin, uncover and simmer for a few more minutes.
  2. Serve hot, garnished with extra fresh basil and a sprinkle of freshly grated Parmesan cheese, if desired. This sauce is excellent with pasta, polenta, or as a side with grilled meats.

Notes

For a smoother sauce, you can use an immersion blender to partially blend the sauce, leaving some chunks for texture. This sauce can be made ahead of time and reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze for up to 3 months.