This zucchini pasta sauce will be your favorite part of summer — a fresh, simple way to use an abundance of garden zucchini.
This creamy sauce is quick and easy to make and pairs beautifully with regular pasta (not just zoodles). Use whatever pasta you prefer; wide noodles work especially well.
- Type of Pasta
- Is Zucchini Sauce Vegetarian?
- Does Pasta Have Eggs in It?
- Tip for Peeling Garlic Cloves
- Recipe
Type of Pasta
This sauce is written for regular pasta, though zucchini noodles (zoodles) would work if you want to use even more squash. I prefer wide noodles — tagliatelle, pappardelle or fettuccine — because they hold the sauce nicely.
If you follow a gluten-free diet, there are many gluten-free pastas available today that will pair well with this sauce. Choose according to your dietary needs.
Ingredients
This version draws on Mexican flavors with jalapeños, but it’s mild because the seeds and membranes are removed. If you prefer heat, add jalapeño powder or a small amount of chopped chili to taste.
Use two medium zucchini or one large zucchini if yours are very big.
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Is Zucchini Sauce Vegetarian?
This recipe is generally vegetarian but not vegan because it includes sour cream. Check sour cream labels — some brands use gelatin as a stabilizer, which is not vegetarian. Use a plant-based sour cream to make the sauce vegan.
Does Pasta have Eggs in It?
Some pasta contains eggs, especially wide fresh noodles. Many dried pastas do not. Check the package if you need an egg-free option.
Tip for Peeling Garlic Cloves
A simple trick: place whole garlic cloves in a jar, close it and shake vigorously. It loosens most of the skin and saves time. You may still need to remove a bit of peel by hand, but overall it’s easier than peeling each clove individually.
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How to Make the Sauce
The vegetables are cooked until tender, then blended into a smooth, creamy sauce. A food processor or blender works well; a high-power blender will create a very silky texture. After processing, adjust seasoning and add fresh herbs if desired.
More Quick and Easy Recipes
When summer is busy, quick recipes make life easier. Here are a few favorites to try alongside this sauce.
- Chipotle Chicken Avocado Stuffed Peppers
- Broccoli Cheddar Pasta Salad
- Sausage Loaded Ramen Bowl
- Spinach Ricotta Puff Pastry Braid
- Paglia e Fieno Pasta Dinner
- Prosciutto and Mushrooms Pasta Dinner
Recipe
Zucchini Pasta Sauce
Equipment
- Medium saucepan
- Food processor or blender
Ingredients
- 2 medium zucchini (or 1 large), quartered
- 1/2 large onion (or 1 medium), halved
- 2 jalapeños, seeds and membranes removed, halved
- 7 garlic cloves
- 1/2 cup sour cream (substitute plant-based for vegan)
- Juice of 1 lime
- Fresh parsley, cilantro or basil, to taste
- Salt and pepper, to taste
Instructions
- Place zucchini, onion, jalapeños and garlic cloves in a medium saucepan and cover with water. Heat over medium-high until the vegetables are soft, about 12–18 minutes.
- Drain and let cool for 5–10 minutes. Discard the cooking water. Transfer the cooked vegetables to a food processor or blender and process until smooth.
- Add sour cream, lime juice and a few herb leaves if using. Process again until combined and creamy. Season with salt and pepper to taste.
Notes: This sauce is delicious on its own, on chips, or tossed with wide noodles. Garnish with grated Parmesan and red pepper flakes if desired.
Percent Daily Values are estimates. If you have specific dietary needs, verify amounts using package labels. 24Bite and the authors are not responsible for individual reactions to recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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