This zucchini pasta sauce is destined to be your favorite part of summer — a fresh, simple way to use up homegrown zucchini.
This creamy sauce is quick and easy to prepare for a light summer meal. The pasta used here is regular wheat pasta (not zucchini “zoodles”), but the sauce pairs beautifully with any noodle you prefer.
- Type of Pasta
- Is Zucchini Sauce Vegetarian?
- Does Pasta Have Eggs in It?
- Tip for Peeling Garlic Cloves
- Recipe
Type of Pasta
This recipe uses traditional pasta, but it works equally well with zucchini noodles if you want a lighter, vegetable-forward dish. Wide noodles like tagliatelle, pappardelle, or fettuccine are ideal because they hold the creamy sauce nicely.
Gluten-free pasta options are widely available, so if you follow a gluten-free diet you can still enjoy this sauce. Choose your preferred shape and cook according to package directions.
Ingredients
This sauce is lightly inspired by Mexican flavors, so it includes jalapeños for brightness. I remove the seeds and membranes to keep it mild — add jalapeño powder or keep the seeds if you prefer more heat. Use caution and add spice little by little since you can’t remove it once added.
The recipe calls for two medium zucchinis; if you have an extra-large zucchini, one will suffice.
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Is Zucchini Sauce Vegetarian?
The sauce is typically vegetarian but not vegan: it includes sour cream, and many wide egg-based pastas contain egg. Check labels: some sour cream brands use gelatin as a thickener, which is not vegetarian.
Does Pasta have Eggs in It?
Some pasta varieties include eggs, especially wider egg noodles. Thinner dried pastas and many shapes are egg-free. Always check the packaging if you need to avoid eggs.
Tip for Peeling Garlic Cloves
An easy trick: place whole garlic cloves into a jar, close it, and shake vigorously. It may not remove every bit of skin, but it loosens the peels and makes the cloves much easier to finish by hand.
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How to Make the Sauce
The vegetables are cooked until tender, then blended until smooth. A food processor or blender works well. After processing the cooked zucchini, onion, jalapeño and garlic, stir in sour cream and lime juice for brightness. Add fresh herbs like parsley, cilantro, or basil to taste, and finish with salt and pepper.
More Quick and Easy Recipes
When summer temperatures rise, simple recipes are a lifesaver. Here are a few favorites to try alongside this sauce.
- Chipotle Chicken Avocado Stuffed Peppers
- Broccoli Cheddar Pasta Salad
- Sausage Loaded Ramen Bowl
- Spinach Ricotta Puff Pastry Braid
- Paglia e Fieno Pasta Dinner
- Prosciutto and Portobello Mushrooms Pasta
Recipe
Zucchini Pasta Sauce
Equipment
- Medium saucepan
- Food processor or blender
Ingredients
- 2 medium zucchini (or 1 large), quartered
- 1/2 large onion (or 1 medium), halved
- 2 jalapeños, seeds and membranes removed, halved
- 7 garlic cloves
- 1/2 cup sour cream
- Juice of 1 lime
- Fresh parsley (or cilantro or basil), to taste
- Salt and pepper, to taste
Instructions
- Place the zucchini, onion, jalapeños, and garlic cloves in a medium saucepan. Cover with water and bring to a simmer over medium-high heat. Cook until the vegetables are tender, about 12–18 minutes.
- Drain and let cool for 5–10 minutes. Discard the cooking water. Transfer the cooked vegetables to a food processor or blender and process until smooth.
- Add the sour cream and lime juice. Pulse or process until combined. Add a few fresh herbs if desired and blend again.
- Season with salt and pepper to taste. Serve over cooked pasta and top with grated Parmesan and red pepper flakes if you like.
Notes
Although delicious eaten by the spoonful or as a dip, this sauce is presented here over pasta. Wide noodles are my preference, but use any pasta you have on hand.
Finish with grated Parmesan and a pinch of red pepper flakes if desired.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; calculate nutritional values from package labels if you have specific dietary needs. 24Bite® and the authors are not liable for adverse reactions or outcomes from using these recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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