It seems like there is often a point in the summer when we wind up with too much zucchini—and now that I know this zucchini pasta sauce is so easy to make, it’s no longer a problem! It’s one of our favorite zucchini recipes because it’s easy to make, easy to freeze, and is a delish option to toss with pasta. It has a mellow flavor that you can vary with the addition of basil and/or lemon, and it’s great with extra Parmesan. We love this vegetarian meal on its own, though you could serve it with dishes like sauteed shrimp or Fish Sticks, too. It’s also nice since it includes white beans blended into the sauce, which adds protein and iron for kids (but isn’t very noticeable). It’s one of our favorite summer pasta dishes, along with our Lemon Broccoli Pasta. (You may also like Baked Zucchini Fritters, Zucchini Tots, Zucchini Fries, and Healthy Zucchini Muffins.)
Ingredients You Need
Here’s a look at what you need to make this zucchini pasta recipe for kids or to share with the entire family. Sign up for our email updates to get tips and ideas sent to your inbox.
Zucchini: Small to medium zucchini usually have better flavor than gigantic ones, though any will work here. Garlic cloves: These add flavor to the sauce. You can swap in onion or shallot if you’d like. Olive oil: Feel free to use unsalted butter if you prefer. White beans: I like to add beans to the sauce to thicken it a little and to add some extra nutrients. I prefer white cannellini beans. Basil leaves: Or parsley or spinach is optional, but an easy way to add more flavor and to make the sauce a brighter color green. Pasta: You can use any type of pasta you like here. Parmesan cheese, lemon zest, and/or fresh black pepper (optional but recommended)
Step-by-Step Instructions
Below is an overview of the method for the zucchini pasta sauce recipe. Scroll down to the end of the post for the specifics. The main thing to know ahead of time is that you’ll want to reserve a little of the pasta cooking water before you drain the pasta. You’ll use that to help thin the zucchini sauce. TIP: I add a little of the sauce at a time to the pasta to ensure that it’s well-coated but that we don’t put too much on. You can easily store leftover sauce for a future meal.
How to Store
Store any remaining zucchini pasta sauce in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can and freeze for up to 6 months. Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour and add to servings of pasta for easy meals.
Best Tips for Success
Trade in shallot or onion for the garlic if you like. Use yellow summer squash if desired. Add a few basil, spinach, or parsley leaves to enhance the green color. Use any type of pasta you like, including regular, whole-wheat, or a bean-based pasta (which would be an easy way to add more iron to this meal). If the kids don’t love sauce on their pasta, you can offer a small amount of the sauce with buttered pasta as shown above. Reserve a little of the pasta cooking water to help thin the sauce as you blend it up. Top with extra Parmesan, lemon, and black pepper as you like.
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This post was first published July 2022.
