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Zucchini-Tomato Pasta Sauce Recipe

“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 TIME: Prep: 20 min. Cook: 1 hour YIELD:10 servings


  • 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


  • 1. 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.

Nutritional Facts

1/2 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.

Reviews for Zucchini-Tomato Pasta Sauce

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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! :))."

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