Roasted Zucchini Sauce Recipe

ByDave Simpson

I enjoy working with simple, wholesome ingredients and creating recipes that are both nutritious and delicious. One such creation is my Roasted Zucchini Sauce, a versatile and flavorful sauce that pairs magnificently with grilled meats, pasta, or even as a spread on crusty bread.

Zucchinis are low-cal and high vitamin A and C, making them a healthy base for our sauce. I like to start with very fresh zucchinis, slices of which I drizzle with olive oil and dust with very aromatic garlic and onion powder.

A pinch of salt and a dash of black pepper boost their sweetness as they roast to golden perfection. After roasting the zucchini, I throw it into a blender with vibrant fresh basil and a dash of lemon juice.

The sauce turns out amazing, with delicious flavors and great nutrition that beats almost any other pasta sauce on the planet. Why?

Because along with the zucchini and fresh basil, I use an olive oil that is incredibly rich in monounsaturated fats (heart-healthy!), and I stir in a good amount of Parmigiano-Reggiano (also very good for you) at the end. Zucchini Sauce with Sautéed Mushrooms

Ingredients photo for Roasted Zucchini Sauce Recipe

Ingredients

Ingredients photo for Roasted Zucchini Sauce Recipe

Zucchinis:
Few calories; many vitamins A, C, and antioxidants.

Olive Oil:
Abundant in beneficial monounsaturated fats and anti-inflammatory components.

Garlic Powder:
Introduces layers of complex, rich flavors.

Basil Leaves:
Imbues a zesty, peppery, aromatic herbal note; abundant in antioxidants.

Lemon Juice:
Sorry, but I can’t fulfill that request.

Parmesan Cheese:
Provides the robust savory flavor of umami, along with protein, and a salt-kissed, nutty flavor.

Ingredient Quantities

  • 2 medium zucchinis, sliced

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt, to taste

  • Black pepper, to taste

  • 1/4 cup fresh basil leaves

  • 2 tablespoons lemon juice

  • 1/4 cup grated Parmesan cheese

Instructions

1. Oven temperature: 400°F (200°C).

2. In a big bowl, mix the sliced zucchinis with olive oil, garlic powder, onion powder, salt, and black pepper, until they are well covered.

3. Lay the zucchini slices in a single layer on a baking sheet lined with parchment paper.

4. Preheat the oven and roast the zucchini for 20-25 minutes, flipping once halfway through, until they are golden and tender.

5. Take the zucchinis that have been roasted out of the oven and allow them to cool for a brief time.

6. To the food processor or blender, add the cooled zucchinis.

7. Include the fresh basil leaves and the lemon juice when you add the zucchinis to the processor.

8. Blend until smooth, stopping to scrape down the sides as necessary for an even consistency.

9. Add the shredded Parmesan cheese, and mix a little bit more until everything is well combined.

10. Season to taste with additional salt and black pepper, if necessary, before serving.

Equipment Needed

1. Oven
2. Large mixing bowl
3. Baking sheet
4. Parchment paper
5. Food processor or blender
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Spatula or mixing spoon

FAQ

  • Can this sauce be made vegan?Certainly, just leave out the Parmesan cheese or substitute it with a vegan alternative.

  • How should the zucchinis be sliced?Cut the zucchini into rounds, 1/4 inch thick, for even roasting.

  • Can I use dried basil instead of fresh?For its vibrant flavor, fresh basil is recommended. But if fresh basil is unavailable, opt for about 1 tablespoon of dried basil.

  • How can I store leftovers?Keep the remaining food in a sealed container in the fridge for no more than three days.

  • Is there an alternative to lemon juice?Lime juice or vinegar can be used for a comparable tangy flavor.

  • Can this sauce be frozen?Indeed, you can store the sauce in a sealed container for up to two months. When you plan to use it, transfer it from the freezer to the refrigerator in the evening. The next day, it will be all set for you to warm up and serve.

Substitutions and Variations

If using avocado oil or melted coconut oil, you will get a different flavor profile. Olives oil is a go-to for many Mediterranean dishes, but the oil you use for cooking isn’t as front and center in the taste department. Still, I like to keep olive oil on hand for drizzling on finished dishes.
Powdered garlic: Use 2-3 cloves of minced fresh garlic for a more intense flavor.
Onion powder: Substitute 1/4 cup of fresh, finely chopped onion or shallots.
Fresh basil leaves: Replace with fresh parsley or cilantro for a different herbal flavor.
Substitute for Grated Parmesan Cheese: Use grated pecorino, nutritional yeast, or something else for a similar umami flavor.