Creamy Zucchini Sauce Recipe
	
	
		A rich and flavorful creamy zucchini sauce made with fresh zucchini, aromatic herbs, and coconut milk, perfect for serving over pasta or as a versatile sauce for various dishes.
	 
	
		
							- Author: Naya
 
							- Prep Time: 10 minutes
 
							- Cook Time: 25 minutes
 
							- Total Time: 35 minutes
 
							- Yield: 4 servings 1x
 
							- Category: Sauce
 
							- Method: Baking and Simmering
 
							- Cuisine: Mediterranean-inspired
 
							- Diet: Vegan
 
					
	 
	
		
		
			Zucchini Preparation
- 2 lbs. zucchini or yellow squash
 
- 1/4 tsp. salt (or to taste)
 
- 1 tbsp. paprika
 
- 2 tbsp. olive oil
 
Sauce Ingredients
- 1 cup coconut milk
 
- 1/8 cup fresh parsley, chopped
 
- 1/8 cup fresh basil, chopped
 
- 1 tbsp. tomato paste
 
- 2 garlic cloves, minced
 
- 1/4 tsp. salt (or to taste)
 
- 1/8 tsp. red pepper flakes (or to taste)
 
		 
	 
	
		
		
			
- Prepare and Bake Zucchini: Cut the zucchini into medium-sized cubes and season them with salt, paprika, and olive oil. Mix well to coat all pieces evenly. Spread the cubes on a large baking sheet in one layer to ensure even baking. Bake at 400°F (204°C) for about 25 minutes until tender and slightly caramelized.
 
- Make the Sauce Base: While the zucchini is baking, pour the coconut milk into a large skillet or pot. Add chopped fresh parsley, basil, tomato paste, minced garlic, salt, and red pepper flakes. Stir the ingredients together and gently bring to a simmer, allowing the flavors to meld without boiling aggressively.
 
- Combine Zucchini and Sauce: Remove the baked zucchini cubes from the oven and add them directly into the simmering sauce. Stir to combine and let the flavors infuse for a minute. Turn off the heat and serve the creamy zucchini sauce warm.
 
		 
	 
	
		Notes
		
			
- For a thinner sauce, add a little vegetable broth or water while simmering.
 
- Adjust red pepper flakes to taste for desired level of spiciness.
 
- This sauce pairs beautifully with pasta, grilled chicken, or as a dip.
 
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity.
 
- To make the dish vegan and dairy-free, coconut milk provides a creamy texture without dairy.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1/4 of recipe (about 1 cup)
 
							- Calories: 155
 
							- Sugar: 5 g
 
							- Sodium: 290 mg
 
							- Fat: 12 g
 
							- Saturated Fat: 9 g
 
							- Unsaturated Fat: 3 g
 
							- Trans Fat: 0 g
 
							- Carbohydrates: 10 g
 
							- Fiber: 3 g
 
							- Protein: 2 g
 
							- Cholesterol: 0 mg
 
					
	 
	
		Keywords: creamy zucchini sauce, zucchini pasta sauce, coconut milk sauce, vegan zucchini sauce, healthy zucchini recipe