This fresh Zucchini Pasta Sauce takes less than 30 minutes and is packed with fiber and protein. Plus, the yummy sauce can be made ahead and stored in the fridge or freezer for future meals.
Whenever I wind up with a lingering zucchini or I just want an easy vegetable sauce for pasta, this is a go-to.
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.
Why This Recipe Works
This Zucchini Pasta Sauce is creamy and flavorful with basil, lemon, and Parmesan. There is extra protein, fiber, and creaminess from white beans, too, making the blended sauce a healthy option for any age.
We love this vegetarian meal on its own, though you could serve it with dishes like sauteed shrimp, Homemade Chicken Nuggets, Chicken Fritters, or Baked Fish Sticks, too.
Table of Contents
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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.
- 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)
Featured Review⭐️⭐️⭐️⭐️⭐️
“Flavorful, and packed with veggies for the kids. This dish is delicious, the adults enjoyed it just as much!!” —Casey
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, including the amounts and timing.
Step 1. Cook the pasta, reserving some pasta cooking water. Meanwhile, slice the zucchini and mince the garlic.
Step 2. Saute until cooked through and lightly golden brown.
Step 3. Add to a blender with the remaining sauce ingredients, including a little bit of reserved pasta cooking water.
Step 4. Blend smooth, season to taste with salt, and toss as much or as little of the sauce as you like with pasta.
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.
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Frequently Asked Questions
Sure, you can use nutritional yeast for flavor in place of the Parmesan.
You can add fresh basil, a little extra salt, fresh lemon, or even crushed red pepper to the adult portions.
There is ample protein in this recipe from both the pasta and the beans in the sauce, but you can add cooked Italian Sausage, a side of Italian Chicken Cutlets, Baked Chicken Meatballs, or even Salmon Patties to the 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.
- Serve with my healthy Chocolate Mousse or fluffy Chocolate Muffins for dessert.
Related Recipes
I’d love to hear your feedback on this post, so please comment below to share.
Zucchini Pasta Sauce
Ingredients
- 2 small zucchini (about 2 cups sliced)
- 2 tablespoons olive oil (or butter)
- 2 garlic cloves (peeled and minced)
- ½ cup white beans (such as cannellini beans; or cottage cheese or ricotta cheese)
- 2 tablespoons basil leaves (or parsley or spinach, optional)
- 1 pound pasta
- Parmesan cheese, lemon zest, and/or fresh black pepper (optional but recommended)
Instructions
- Cut the ends off of the zucchini and discard. Slice the zucchini about ¼-inch thick.
- Add the olive oil to a medium skillet over medium heat. When warm, add the zucchini and garlic. Toss to coat with the oil. Cover and cook for 10-12 minutes, turning once or twice, or until the zucchini is very soft when poked with a fork. Remove from heat and let cool slightly for a few minutes.
- Meanwhile, cook the pasta according to the package directions. Before draining, remove and reserve one cup of the pasta cooking water. Drain and set aside.
- Transfer the zucchini to a blender, adding the beans and optional herb or spinach (that addition makes this a brighter green color). Blend, starting slowly and working up to high. Add the pasta cooking water, ¼ cup at a time, to make a smooth sauce.
- Add ½ of the sauce to the pasta and stir to combine. Add as much additional sauce as you like or store the remaining sauce for future use. Serve with Parmesan, lemon zest, and/or pepper as desired.
Notes
- Store any remaining 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.
- 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.
Nutrition
This post was first published July 2022.
Flavorful, and packed with veggies for the kids. This dish is delicious, the adults enjoyed it just as much!!
The instructions don’t indicate when to add onion (I’m assuming it is used and added with garlic, but want to clarify, so I don’t make incorrectly since this is specifically for my preschooler who is very picky).
Fixed for you!
My son who never eats beans or zucchini loved this! I blended the Parmesan cheese into the sauce and sprinkled more on top. It was so good and works well on potatoes and quinoa too! Thank you for this recipe! ❤️
My toddler loved this recipe and I loved how easy it was to make! Win, win. I added chicken for some protein and this became the ultimate well balanced meal. I’m determined to make my child a well rounded eater and recipes like this really help me achieve that goal! Ps, I follow you on socials and just love your content!
Hi there, I just wanted to say thank you for the recipe. I didn’t have white beans so I used chickpeas/garbanzo (dried ones cooked in pressure cooker). I topped it with Cheddar, onion & garlic powder and my pickiest toddler loves it, he ate almost the whole bowl prepared for him just now and that really surprises me because he is probably the pickiest toddler in the world, if there was an award for it, he would have won it lol. I have tried a dozen of your recipes and he didn’t want to eat any until this one. So, thank you. Side Q, please post more recipes using almond flour.
Do you think this could work with frozen zucchini? I have so much from last summer that I cubed and shredded most of it to freeze to use up throughout the winter.
Sure!
Would this sauce go well with butternut squash ravioli as the pasta?
I think so!
This was an easy way to use up our fresh zucchini. My boys love pasta, and it was a nice way to sneak some more nutrition into the sauce. It was a hit! The whole family ate it too-it was a touch on the bland side for our liking, but all in all, a good recipe that I would make again. No reason we can’t add a bit more mix-ins to our portions!
I was a little skeptical of how this would taste, but it turned out SO GOOD. I added both lemon zest and parmesan and I’m so glad I did! I doubled the recipe (which I pretty much never do on a first trial, but I wanted to use a whole large-ish zucchini), and now I have a super easy yummy sauce for the freezer. And my almost 2 year old gobbled this down 😀
Yay!
Perfect base recipe for some veggie-loaded noodles! I used my instant pot for this recipe and made it a bit richer. I just cooked the noodles in the IP and let them set in a colander while I made my sauce in the same pot. Here is how I did mine: saute zucchini, 1/2 onion, and two garlic cloves until soft. Add in 1 small bunch of chopped fresh kale and saute for 1 more minute. I used an immersion blender in the Instant Pot to blend the veggies, cannellini beans, and water. I added 1/4 tsp of salt, lemon zest from 1 lemon, 1/3 cup heavy cream, and 1/2 cup of parmesan. My toddler and whole family gobbled it up. Yum, yum!
Made this for my 20 month old tonight! Added spinach and switched out Parmesan for a cheddar blend (her favorite). She has never liked zucchini but ate this well!