One of the advantages of zucchini is its versatile texture, which makes it ideal for creating soups, purées… and why not sauces?
Sauces are all about adding moisture and creaminess to a dish. They are typically made from fats that emulsify with cooking liquids.
Vegetable-based sauces allow you to reduce or even eliminate the need for added fats. This zucchini sauce can be paired with fish, white meat, rice, or pasta.
Basic Recipe
It’s best to peel the zucchini to avoid ending up with a sauce that’s too dark or too green (check here for tips on making zucchini peel chips).
Zucchini sauce
Ingredients
- 1 zucchini
- 1 nion
- 1 garlic clove
- salt, pepper
Instructions
- Cut the zucchini into small pieces.
- Peel and chop the onion and garlic clove.
- Cook everything in a small amount of water over low heat, covered, for a few minutes, stirring occasionally until the zucchini is fully cooked.
- Drain if the zucchini releases too much water.
- Blend, season, and it’s ready!
This super light base makes for a delicious sauce!
But of course, you can customize it to your liking by adding:
- A pinch of turmeric for a more appealing color
- Spices and herbs of your choice
- A spoonful of olive oil to enhance the flavors
- Cream for extra smoothness (use soy or rice cream if you prefer to keep it plant-based)
- A vegetable or chicken stock cube for a richer taste
- Tomatoes or tomato paste for a red sauce where the zucchini blends in secretly
- …
To pair with our fish, we added a squeeze of lemon juice to our zucchini sauce.