Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup heavy cream or Greek yogurt
- 1 clove garlic, minced
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh herbs (basil or parsley, optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened.
- Stir in grated zucchini and cook for about 5 minutes until it becomes tender.
- Reduce heat and add heavy cream or Greek yogurt, mixing well.
- Season with salt, pepper, and herbs if using.
- Serve the sauce over cooked pasta or as a dip with vegetables.
Notes
Store leftover zucchini sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg