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Cream of Zucchini Sauce Recipe

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This recipe for Cream of Zucchini Sauce is from The Hescock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp extra virgin olive oil
3 medium zucchini, grated or sliced very thin
1 large white onion, sliced very thin
4 cloves garlic, minced
salt and pepper, to taste
⅓ cup heavy cream, or more if needed (may reduce fat by using whole milk or half & half)
2 Tbsp minced basil or parsley, optional
Parmigiano Reggiano cheese, for topping (I use shredded parmesan cheese)
Directions:
Directions:
1. Heat oil in a large skillet over medium high heat
2. Add zucchini, onions and garlic, then season with salt and pepper
3. Stir together to coat vegetables in oil, then cover, reduce heat to medium, and cook until very soft and vegetables have caramelized deeply, about 30 minutes, stirring every 5 to 10 minutes
4. Add cream to skillet to deglaze pan, and add herbs if using
5. Transfer to a food processor or blender and puree
6. Adjust seasonings and serve over cooked hot pasta, top with cheese.
*Notes: don't be afraid to really let the vegetables get quite brown - this gives the sauce an almost nutty flavor to it.

 

 

 

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