mushroom & zucchini tomato sauce

mushroom tomato zucchini sauce

Zucchini is a summer staple that seems to always accumulate in our fridge without a great recipe to go into before going bad. And I must admit, it’s not my favorite vegetable on its own so sneaking it into other things is usually my preferred way to eat it.

And cue this incredible sauce.

It is the perfect way to utilize a bunch of zucchini (and sneak in those veggies) into a flavorful sauce that is great for pasta, pizzas, or anywhere you’d normally use a marinara sauce. I made a double batch and then put half into 8 oz. jars to freeze for future, easy weeknight dinners.

The texture of this sauce reminded us of a bolognese actually. A vegan bolognese of course (which I realize sounds like a complete oxymoron). But it was a hearty, flavorful sauce and we served it over fresh pasta for a quick dinner all while knowing we were getting lots of vegetables and vitamins in every bite. See, sometimes this blog is healthy!

MUSHROOM & ZUCCHINI TOMATO SAUCE

Ingredients:

  • 2 Tbsp. extra virgin olive oil
  • 2-3 medium-sized fresh zucchini, roughly chopped
  • 16 oz. baby bella (cremini) mushrooms, roughly chopped
  • 1 large onion, roughly chopped
  • 4 cloves garlic, chopped
  • 28 oz. crushed tomatoes
  • 1 Tbsp. dried basil
  • 2 tsp. dried oregano
  • 1/2 tsp. red chili pepper flake
  • 1 1/2 tsp. sea salt plus more to taste, if desired
  • freshly ground black pepper

Directions:

  1. In an extra large skillet, add the olive oil and put it on medium heat. Add your roughly chopped vegetables (since you’re pureeing the sauce later, they don’t have to be perfectly chopped) and cook for 12-15 minutes, stirring occasionally. Add the garlic during the last 2-3 minutes.
  2. Into the cooked vegetables, stir in the tomatoes and all spices and bring it up to a boil. Once boiling, reduce the heat to low and allow the sauce to simmer uncovered for 30 minutes, stirring occasionally.
  3. Once the sauce is done, remove the skillet from the stove and allow the sauce to cool down for 20-30 minutes before transferring it to a blender or food processor. Add the slightly cooled sauce to the blender/food processor and puree. At this point, you can taste it and adjust the salt & spices if needed.
  4. Serve over your favorite pasta or transfer it to conveniently sized jars and freeze for later use.

 

 

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