Zucchini-Tomato Pasta Sauce
“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.”
Total TimePrep: 20 min. Cook: 1 hour
- 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.
Nutrition Facts1/2 cup: 96 calories, 6g fat (2g saturated fat), 6mg cholesterol, 275mg sodium, 11g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Zucchini and Tomato Pasta Sauce in Light & Tasty August/September 2007
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