“I came up with this recipe after planting too many zucchini plants in our vegetable garden,” writes Joy Turner of Amherst, Ohio. “My husband loved it the first time I served it and now we make it quite often.”
- 2 medium onions, chopped
- 2 tablespoons butter
- 2 tablespoons canola oil
- 8 large tomatoes, chopped
- 2 medium zucchini, cut into 1/2-inch cubes
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Hot cooked pasta
- In a large saucepan, saute onions in butter and oil until tender. Stir in the tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until zucchini is tender. Serve with pasta. Yield: 5 cups.
Originally published as Zucchini-Tomato Pasta Sauce in Light & Tasty August/September 2007, p32
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Reviewed Apr. 7, 2012
"Wonderful way to use up gatden produce! I pureed my sauce to make it more palatable to my kids (and some adults! :))."