It's zucchini season and you must attempt this formula! Crisp, tasty, thus flexible, this Zucchini Sauce combines well with pasta, quinoa, rice, and numerous different grains. On the off chance that you are searching for a filling and delectable veggie lover lunch/supper, you've gone to the ideal spot!
Furthermore, in addition, this sauce is anything but difficult to make. Simply blend the zucchini with oil and flavors and spot it in the stove. While the zucchini is heating, you can prepare the sauce. Blend the sauce with the zucchini and VOILA! Your Creamy-Dreamy Zucchini Sauce is prepared.
My preferred method to serve this zucchini sauce is to blend it with some cooked pasta (spaghetti, penne, or linguine), or pour a liberal measure of the sauce over bubbled rice. You may likewise appreciate it with your preferred grain (quinoa, farro, bulgur, grain, buckwheat, and so on.). Or then again simply serve it with some crisp bread.
- For Zucchini:
- 2 lbs. zucchini cubed
- 3 tbsp. olive oil
- 1 tbsp. paprika
- salt and pepper to taste
- For the Sauce:
- 1 cup sour cream
- 2 garlic cloves minced
- 1 tbsp. tomato paste
- 2 tbsp. chopped dill
- 2 tbsp. chopped basil
- salt to taste
Instructions
- Preheat the oven to 400° F.
- Mix the zucchini with oil, paprika, salt, and pepper and spread onto a large non-stick baking tray. Bake for about 20 minutes, until soft and slightly browned.
- Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer. Turn off the heat.
- Add the baked zucchini to the cream-sauce and mix everything well. Garnish with chopped herbs, if desired.
Read more our recipe Sweet Corn and Zucchini Pie #vegan #vegetarian #soup #breakfast #lunch
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