Zucchini Sauce for Pasta or As Side Dish
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 zucchini
- 1 large onion (s)
- 1 small Bunch parsley, fresh or frozen, chopped
- 100 g cream cheese
- 1 clove garlic, fresher
- some olive oil
- Salt and pepper, pepper
- Vegetable broth, clear
- some milk, possibly
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Cut the onion into fine cubes. Cut the zucchini lengthways into eighths and also cut into fine pieces. Either quarter the garlic or press it for a more intense taste.
- Lightly sweat the onions and quartered garlic in a pan with olive oil and add the zucchini (add the pressed garlic only now). Season well with pepper.
- Let sizzle for 1 - 2 minutes over medium heat and deglaze with half a glass (approx. 80 - 100 ml) of stock. Add the chopped parsley (frozen parsley is also possible) and simmer a little on a low level until the zucchini is cooked as desired. At the end add the cream cheese and season with salt and pepper if necessary.
- If you serve the zucchini as a side dish, it can stay that way. If you want to make a sauce, you can dilute it by adding a little milk or broth.
- It is best to mix the sauce with freshly cooked pasta and serve with grated Parmesan.
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