Sharing this recipe with you with the hopes you enjoy it on Meatless Mondays.  This recipe for courgette sauce also known as zucchini sauce is my new favorite vegetarian recipe.  It is really good on its own or paired with spinach balls.  

Courgette Sauce Zucchini Sauce

I am always on the lookout exciting veggie inspired recipes, and the Antonio Carluccio cookbook has been filling my void in vegetarian recipes.  Excuse me as I go on and on about how amazing this cookbook is.  It is my new favorite go-to cookbook for fresh Italian cooking.

Spinach balls have been showing up on our table very often since I bought this cookbook.  Then I discovered the recipe for Courgette (zucchini) Sauce.  Now to mix the two together all the time.  Once you try this creamy and dairy-free sauce (except for the cheese I sprinkle on top – optional) you will be enjoying it as much as we have been.  It comes together quickly while the pasta is cooking.  

Simplicity is key to this recipe.  Fresh zucchini is finely grated, then mixed together with lots of garlic, chili flakes, lemon zest, and a heavy hand of olive oil.  The finely grated zucchini literally melts into the olive oil to create a sauce that clings onto every piece of pasta. The original recipe calls for cheese to be added to the sauce but I leave it out as it comes out rather creamy already.  I do sprinkle a little cheese on top.

Don’t limit this sauce for this recipe alone.  It also pairs very well when served with grilled salmon and chicken.  I simply grill either fish or chicken, then spoon a small amount of sauce over the top;  serving the extra alongside for dipping!

 

Courgette Sauce Zucchini Sauce

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Courgette Sauce

Ingredients

4 garlic cloves, thinly sliced

1 teaspoon red chili flakes

zest from 1/2 organic lemon 

4 tablespoons olive oil

2 medium zucchini, washed, dried and finely grated

kosher salt to taste

black pepper to taste

pasta of choice, I like bucatini

spinach balls, optional but goes very well

How To

Cook the pasta according to directions on the package – use salted water. 

Drain, reserving 1/8 cup of the cooking water.

Fry the garlic and chili in the olive oil for 1 minute. Do not brown the garlic or it will become bitter.

Add the grated zucchini, stir, and cook for 5 minutes over low heat. The zucchini will become soft and start to blend together.

Stir in the lemon zest and the 1/8 cup of reserved pasta water. 

Season with the salt and pepper to taste.

Cook for another 3 – 5 minutes over low heat until creamy.

Remove from the heat and toss with the pasta.

Serve.

Eat.

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