Zucchini Mushroom Pasta Sauce Recipe
User Reviews
5
Zucchini Mushroom Pasta Sauce Recipe
Description
The sauce starts with olive oil heating in a large skillet before cooking chopped zucchini, sliced mushrooms, and diced onion until tender. Garlic is added briefly for aromatic depth. The base then incorporates crushed tomatoes, tomato sauce, tomato paste, water, sugar, dried basil, oregano, salt, and pepper which simmer covered on low heat for 30 minutes to meld flavors. The inclusion of zucchini and mushrooms adds texture and subtle earthiness that balance the acidity of the tomatoes. Sugar tempers the tomato’s natural tartness, creating a rounded sauce. The method emphasizes using a wide pan like a skillet or Dutch oven to cook evenly and reduce effectively.
This sauce can be served over pasta or used as a versatile tomato-based sauce for many dishes. It contains fresh vegetables that add nutritional value and bulk without overpowering flavors.
Notes suggest that a Dutch oven or stock pot may be substituted, with the widest pan possible preferred for consistent cooking time and even simmering.
Ingredients
- 2 tbsp. olive oil
- 4 cups zucchini about 3 medium zucchini, chopped
- 2 cups white mushroom about 6 oz, sliced
- 1 cup chopped yellow onion (about 1 small onion)
- 3 garlic minced, cloves
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 1/4 cup water
- 2 tbsp. sugar
- 1 tbsp. basil dried leaves
- 2 tsp. dried oregano leaves
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper ground
Instructions
- Add the olive oil to a 12 inch, high-sided skillet* and place over medium-high heat for 2 minutes. Add the zucchini, mushrooms, and onion. Cook for 10 minutes, stirring occasionally.
- Add the garlic. Cook one minute, stirring often.
- Add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, salt, and pepper. Stir to combine.
- Reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Notes
- A wide, high-sided skillet is best for cooking this sauce, but a Dutch oven or stock pot can be used instead.
- Using a wider pan helps maintain the 30-minute simmer time and even cooking.
- The sugar balances the acidity of the tomatoes for a milder sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7(1/2 cup) servings servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 163kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Sodium | 1080mg | 45% |
| Potassium | 1163mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 35.4mg | 39% |
| Calcium | 145mg | 15% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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