Zucchini season can go from calm to crazy in just a few days. One moment you have a couple of baby zucchinis, and suddenly your kitchen counter is full of them. When you get tired of making zucchini bread and roasted zucchini on repeat, this Italian Zucchini Sauce is the perfect solution.
It’s creamy, full of fresh herbs, and hugs every piece of pasta beautifully. The zucchini melts into the sauce, so even people who “don’t like zucchini” end up loving this dish. It’s also a great way to pack extra vegetables into a comforting, cozy pasta meal.
Why You’ll Love This Recipe
- Perfect for extra zucchini – Ideal when your garden or the market gives you more zucchini than you expected.
- Creamy and comforting – Heavy cream and Romano cheese turn simple vegetables into a rich, satisfying sauce.
- Packed with fresh herbs – Basil, oregano, and mint make the sauce taste bright and Italian-style.
- Family-friendly – The zucchini cooks down and blends into the sauce, so even picky eaters enjoy it.
- Simple but elegant – Great for a quick weeknight dinner or an easy dinner with guests.
Ingredients
This recipe serves about 4 people.
For the pasta
- 12 oz dry pasta of your choice (short shapes like penne, rigatoni, or fusilli work especially well)
For the zucchini–herb sauce
- 2 ½ lb zucchini
- ¾ cup extra-virgin olive oil
- 1 cup diced sweet onion (such as Vidalia)
- Pinch of crushed red pepper flakes
- 1 ½ tbsp minced fresh garlic
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh mint
- 1 cup heavy cream
- ¾ cup finely grated Romano cheese
To finish the dish
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh mint
Step-by-Step Instructions
Step 1 – Cook the pasta
- Bring a large pot of well-salted water to a boil.
- Add the dry pasta and cook according to the package directions until al dente.
- Before draining, reserve 1 cup of the pasta cooking water and set it aside.
- Drain the pasta and transfer it to a bowl. You can toss it with a small drizzle of olive oil to keep it from sticking while you prepare the sauce.
Step 2 – Prepare the zucchini
- Trim the ends off the zucchinis.
- Slice them in half lengthwise. If the zucchinis are very large, you can scrape out the seeds with a spoon.
- Shred the zucchini using the large holes of a box grater or the shredding blade of a food processor.
- Set the shredded zucchini aside.
- If your zucchini seems very watery, you can lightly salt it, let it sit in a colander for 15–20 minutes, then squeeze out the excess liquid with a clean kitchen towel. This helps prevent a watery sauce.
Step 3 – Build the flavor base
- In a large skillet or wide saucepan, heat the ¾ cup extra-virgin olive oil over medium-high heat.
- Add the diced sweet onion and sauté for about 3 minutes, until it softens and turns slightly translucent.
- Stir in a pinch of crushed red pepper flakes and the minced garlic.
- Cook for about 1 more minute, just until the garlic becomes fragrant (be careful not to burn it).
- At this point you have a flavorful base of onion, garlic, olive oil, and chili that will carry the zucchini sauce.
Step 4 – Cook the zucchini with herbs
- Add the shredded zucchini to the skillet.
- Season with 1 tsp kosher salt and 1 tsp ground black pepper.
- Stir in half of the chopped basil, half of the chopped oregano, and half of the chopped mint (reserve the rest for later).
- Increase the heat just enough to bring the mixture to a gentle bubble.
- Cover the skillet, reduce the heat to medium-low, and let the zucchini cook for about 15 minutes, stirring occasionally.
- The zucchini will soften, release some moisture, and then start to cook down into a tender, flavorful base.
- Check from time to time to make sure nothing is sticking to the bottom of the pan.
Step 5 – Add the cream and remaining herbs
- After about 15 minutes, remove the lid from the skillet.
- Pour in the 1 cup of heavy cream, stirring it into the zucchini mixture.
- Add the remaining basil, oregano, and mint that you previously set aside.
- Let the sauce gently simmer for a few minutes so it warms through and thickens slightly.
- You should see a creamy, herb-flecked sauce where the zucchini is soft and well combined with the cream.
Step 6 – Finish with cheese and combine with pasta
- Stir the ¾ cup finely grated Romano cheese into the hot zucchini sauce.
- If the sauce seems too thick, slowly add a little of the reserved pasta water, stirring until you reach your desired consistency. The starchy water helps the sauce cling to the pasta.
- Add the cooked pasta to the skillet and toss everything together until each piece of pasta is coated in the creamy zucchini sauce.
- Alternatively, you can plate the pasta and spoon the sauce over the top.
- Just before serving, sprinkle the pasta with the remaining fresh basil, oregano, and mint (the “to finish” herbs). This gives a fresh, aromatic finish.
Tips for Best Results
- Don’t skip salting the pasta water – It’s your first chance to season the whole dish.
- Control the zucchini’s water – If you know your zucchini is very watery, pre-salting and squeezing it helps keep the sauce rich, not soupy.
- Adjust the heat gently – Medium to medium-low heat prevents burning the garlic and keeps the zucchini tender instead of mushy.
- Use fresh herbs if possible – They’re essential to the bright Italian flavor of this sauce.
Serving Ideas
- Serve the pasta with crusty garlic bread to mop up the extra sauce.
- Add a simple green salad with lemony dressing to balance the richness.
- For extra protein, top with grilled chicken or shrimp.
- Finish with a little extra Romano cheese at the table for cheese lovers.
Storage and Reheating
- In the fridge: Store leftovers in an airtight container for up to 4 days. The flavors often deepen and taste even better the next day.
- In the freezer: You can freeze the sauce alone (without pasta) for up to 3 months.
- Reheating: Warm gently in a pan over medium-low heat. If the sauce has thickened too much, loosen it with a splash of water, cream, or freshly cooked pasta water.