For a tasty sauce that's full of flavor, you have to try this Creamy Zucchini Sauce. Made with rich coconut milk, tomato, and garlic, this zucchini dish is absolutely yummy.
Creamy sauce and perfectly cooked zucchini are a winning combination. This Creamy Zucchini Sauce is made with zucchini pieces that have been baked until they're tender and then tossed in a flavorful sauce that combines aromatic and tasty ingredients. Garlicky with sweet tomato, fresh herbs, and a touch of heat from red pepper flakes, this coconut milk-based sauce comes together with rich flavors.
Zucchini is a wonderful vegetable to use when cooking vegan. Not only is it crisp when raw, but it becomes tender when cooked, making it great for a multitude of dishes. It also has a very mild flavor, which means we can use it in lots of ways because it marries so well with other flavors. Let's take a look at what is needed for this Creamy Zucchini Sauce.
Video Tutorial
What you'll need
- Zucchini. You can also use yellow squash, or a mix of them both.
- Zucchini Seasonings. Salt, paprika, and olive oil. If you prefer, you can also use another oil.
- Coconut Milk. Use full-fat coconut milk. I would stay away from the "light" version.
- Herbs. I have found that the combination of fresh basil and parsley brings the best flavor. You can use either one of them, or both.
- Tomato Paste. This provides a deeper flavor and some sweetness.
- Garlic. Can't go without it! 🙂
- Red Pepper Flakes. For a touch of heat. But you can skip it, if you like.
- Salt.
How to make it
1. Cut the zucchini into medium-sized cubes and season them with salt, paprika, and olive oil. Mix well and spread the cubes on a large baking sheet in one layer. Bake for about 25 minutes at 400°F.
2. In the meantime, pour the coconut milk into a large skillet or a pot. Add the parsley, basil, tomato paste, garlic, salt, pepper, and red pepper flakes. Stir, and bring the ingredients to a gentle simmer.
3. At this point, add the baked zucchini cubes to the sauce and stir. Turn off the heat and then serve.
How to serve this sauce
Mix with pasta. Any type of pasta would work great with this Creamy Zucchini Sauce. Just remember not to rinse it, so the sauce sticks to it better.
On top of grains. Serve it over rice, quinoa, barley, bulgur, millet, buckwheat, or any other grain that you like. It pairs really well with my Spinach Rice!
With bread. Just dip a slice of nice, crusty bread into this sauce and enjoy!
Pro tips
Bake the zucchini properly. Make sure that your zucchini is baked through, but does not become too mushy. The baking time may be altered depending on the size of your zucchini pieces.
Don't peel the zucchini. Since the peel acts like a wall around the softer insides of the zucchini, peeling them would result in a mushy mess. Make sure to leave the peels.
Don't skip the fresh herbs. Even though dried herbs can be convenient, they lack both the flavor and visual appeal of fresh ones. Make sure you add the fresh herbs for the best flavor in your Zucchini Sauce.
How to store
If you want to store leftover Creamy Zucchini Sauce, you can place it in an airtight container in the fridge for up to 5 days. To reheat, you can warm the sauce in the microwave or heat it on the stovetop in a skillet.
If you'd like to save it for longer, then place the cooled sauce in either quart or gallon-sized freezer bags, get all the excess air out, and lay them flat in the freezer. Once they are completely frozen, you can then store them vertically to save space. They will last for 2-3 months.
This Creamy Zucchini Sauce is a flavorful and versatile dish that can be served as a side or main course, for lunch, dinner, or a snack. It makes a great day-after lunch and is a perfect way to enjoy the healthy benefits of zucchini in a mouthwatering way. This delicious vegan recipe is so good, I'm sure you're going to be coming back to it again and again! Enjoy!
More scrumptious recipes to try:
Creamy Zucchini Sauce
Ingredients
- 2 lbs. zucchini or yellow squash
- ¼ tsp. salt or to taste
- 1 tbsp. paprika
- 2 tbsp. olive oil
For the Sauce
- 1 cup coconut milk
- ⅛ cup fresh parsley, chopped
- ⅛ cup fresh basil, chopped
- 1 tbsp. tomato paste
- 2 garlic cloves, minced
- ¼ tsp. salt or to taste
- ⅛ tsp. red pepper flakes or to taste
Instructions
- Cut the zucchini into medium-sized cubes and season them with salt, paprika, and olive oil. Mix well and spread the cubes on a large baking sheet in one layer. Bake for about 25 minutes at 400°F.
- In the meantime, pour the coconut milk into a large skillet or a pot. Add the parsley, basil, tomato paste, garlic, salt, pepper, and red pepper flakes. Stir, and bring the ingredients to a gentle simmer.
- At this point, add the baked zucchini cubes to the sauce and stir. Turn off the heat and then serve.
Notes
How to serve this sauce
Mix with pasta. Any type of pasta would work great with this Creamy Zucchini Sauce. Just remember not to rinse it, so the sauce sticks to it better. On top of grains. Serve it over rice, quinoa, barley, bulgur, millet, buckwheat, or any other grain that you like. With bread. Just dip a slice of nice, crusty bread into this sauce and enjoy!How to store
If you want to store leftover Creamy Zucchini Sauce, you can place it in an airtight container in the fridge for up to 5 days. To reheat, you can warm the sauce in the microwave or heat it on the stovetop in a skillet. If you'd like to save it for longer, then place the cooled sauce in either quart or gallon-sized freezer bags, get all the excess air out, and lay them flat in the freezer. Once they are completely frozen, you can then store them vertically to save space. They will last for 2-3 months.Nutrition
Psst! I think you'd really enjoy this Roasted Cabbage!
I've made this a few times already. It's so delicious. Who knew that coconut milk and tomotoe paste (along with spices) would make such a great and tasty sauce. I love your recipes.
Thanks, Mary! This means a lot to me!
I am an 84 year old cook and was looking for more Vegan recipes to experiment with. I found your site. Thank God.
I happen to have just 1 zucchini and the rest of the ingredients in the house. I did not have any tomato puree so I chopped a tomato in the coconut sauce and added some brown rice glass noodles. looks n taste delicious.
I now have dinner pre-prepared. Just wanted to say I am new at Vegan foods but am liking it very much and LOVE your site. Thank You so much for what you are doing.
Thank you so much for the kind words, Maria! Comments, like yours, keep me going!
Should I use sweetened or unsweetened coconut milk?
Looking forward to trying out this recipe!
Hi Rachel! You should use unsweetened canned full-fat coconut milk for this recipe. Happy cooking! I am sure you are going to enjoy it!
This is the best recipe I have ever made and I’ve been making this almost weekly!!
Thank you so much, Sab! It means a lot to me!
absolutely loved the creamy zucchini sauce - had it with elbow pasta
it is quick and easy to make and definitely on the menu list
Thanks, Sue! I am glad you found my recipe. 🙂