Cheesy Zucchini Pasta Sauce
Cheesy Zucchini Pasta Sauce
Ingredients
For the Hidden Veggie Sauce
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups zucchini, grated or finely diced
- 1/2 cup carrots, finely grated
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
For the Cheesy Finish
- 2 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
For Serving
- 8 ounces pasta, cooked according to package directions
- fresh basil, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3 to 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic, grated zucchini, and grated carrots to the pot. Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables are tender.
⏱️ 7 min
- 3
Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, salt, pepper, and optional sugar. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 4
Reduce the heat to low, cover, and let the sauce simmer for 10 to 15 minutes, allowing the flavors to meld and the vegetables to become very soft. This is a great time to cook your favorite pasta!
⏱️ 15 min
- 5
Carefully transfer the sauce to a blender (or use an immersion blender directly in the pot). Blend until the sauce is smooth and creamy. Be careful when blending hot liquids!
⏱️ 2 min
- 6
Return the blended sauce to the pot. Stir in the softened cream cheese and grated Parmesan cheese until completely melted and smooth. Taste and adjust seasonings if needed.
⏱️ 3 min
- 7
Serve the cheesy zucchini pasta sauce over your favorite cooked pasta. Garnish with fresh basil if desired. Enjoy your super yummy, super veggie-packed meal!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Zucchini Pasta Sauce
Ingredients
For the Hidden Veggie Sauce
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups zucchini, grated or finely diced
- 1/2 cup carrots, finely grated
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
For the Cheesy Finish
- 2 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
For Serving
- 8 ounces pasta, cooked according to package directions
- fresh basil, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3 to 5 minutes.
⏱️ 5 min - 2
Add the minced garlic, grated zucchini, and grated carrots to the pot. Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables are tender.
⏱️ 7 min - 3
Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, salt, pepper, and optional sugar. Bring the sauce to a gentle simmer.
⏱️ 3 min - 4
Reduce the heat to low, cover, and let the sauce simmer for 10 to 15 minutes, allowing the flavors to meld and the vegetables to become very soft. This is a great time to cook your favorite pasta!
⏱️ 15 min - 5
Carefully transfer the sauce to a blender (or use an immersion blender directly in the pot). Blend until the sauce is smooth and creamy. Be careful when blending hot liquids!
⏱️ 2 min - 6
Return the blended sauce to the pot. Stir in the softened cream cheese and grated Parmesan cheese until completely melted and smooth. Taste and adjust seasonings if needed.
⏱️ 3 min - 7
Serve the cheesy zucchini pasta sauce over your favorite cooked pasta. Garnish with fresh basil if desired. Enjoy your super yummy, super veggie-packed meal!
⏱️ 1 min