Posted Jul 21, 2017, Updated Jun 30, 2024 If you garden, chances are you grow tomatoes and zucchini and are always looking for fresh ways to enjoy the summer harvest. Well, this tomato & zucchini pasta sauce is a delicious and nutritious way to use the best summer produce.
Tomato & Zucchini Pasta Sauce: Substitutions
As always I recommend making this recipe exactly as written, but here are a few potential substitutions:
Tomatoes. Roma, heirloom, etc. are all great choices. Or you can use 2 cans of crushed or diced tomatoes. Garlic powder. Minced garlic is a great substitute. Onion powder. Use half of an onion in place of the onion powder, if desired. Sugar. honey is a great substitute.
How to make Zucchini Pasta Sauce
Blend. This recipe is straightforward and simple! Blend everything in the Vitamix (or other high-powered blender or food processor) then transfer to a saucepan and cook. Simmer. It’s important to let the sauce simmer for a while to allow the flavors to blend. Since tomatoes vary in their sweetness and size, be sure to taste your sauce and adjust the seasonings as you see fit! Color Changes. The sauce will become deeper red as it cooks, so if it looks a little pink when you’re just done blending done worry!
Serve
Use this sauce the same way you use marinara sauce! Here are some suggestions
Serve it with meatballs like homemade meatballs, turkey meatballs or chicken meatballs. Use it to make lasagna – beef lasagna or vegetable lasagna. Or, pizza casserole, stuffed shells, cheesy sausage gnocchi, etc. Serve it plain over fresh homemade whole wheat pasta.
Store/Freeze
Store in an airtight container or glass jar in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
