How to cook sauce with zucchini. TOP 9 Most Delicious Zucchini Sauce Recipes

During the harvest season of zucchini, one of the most popular dishes is zucchini sauce. In this article you will learn 9 delicious recipes with step-by-step preparation.

With zucchini, potatoes and meat

Soup-sauce with zucchini or vegetable stew is a popular dish among many modern housewives, which is often used as a first meal for the whole family.

Zucchini and potatoes will become even more satisfying and nutritious if you cook them with meat, which is what is proposed in this recipe.


  • Any meat of your choice: pork, beef, turkey, chicken – 400 g;
  • Zucchini of any kind – 1 medium piece;
  • Onion – 1 medium sized head;
  • Garlic – 2-3 cloves;
  • Tomato – 1 piece;
  • Carrots – 1 piece;
  • Potatoes – 3 medium pieces;
  • Cumin – 1 tsp;
  • Boiled water or meat broth – ½ liter;
  • Black or red pepper – 1 pinch;
  • Fine salt – 1.5 tsp;
  • Sunflower oil – 3 tbsp;
  • Fresh herbs to taste.

How to prepare gravy with meat and zucchini:

  1. Wash and cut the meat into small cubes;
  2. Wash and peel vegetables;
  3. Heat a frying pan and fry the meat over medium heat for 5-6 minutes;
  4. Chop the onion, add to the meat on the fire;
  5. Chop the garlic and carrots, add to the frying pan, stir, continue frying for about 5 minutes;
  6. Cut the zucchini into cubes, add to the mixture in a frying pan, cover with a lid, simmer for 7 minutes;
  7. Cut the tomato into slices, add to the mixture, simmer for another 5-6 minutes;
  8. Cut the peeled potatoes as if for soup, add to the sauce, stir;
  9. Add broth or water to the mixture and stir;
  10. Cover the sauce with a lid and leave to simmer over low heat for about 20-25 minutes;
  11. When ready, sprinkle with fresh herbs.

With potatoes and eggplants

zucchini sauce with potatoes and eggplants

Contrary to popular belief, you can also prepare a complete lunch or dinner without meat, using only vegetables and spices. This tasty and aromatic sauce is made from zucchini and fresh tomatoes, and the addition of young eggplants gives it a special piquancy and some taste of summer.


  • Zucchini zucchini – 350 g;
  • Young eggplants – 250 gr;
  • Potatoes – 350 gr;
  • Carrots – 1 medium piece;
  • Onion – 1 head;
  • Tomatoes – 1 medium or 2 small pieces;
  • Bulgarian red pepper – 1 piece;
  • Olive oil – 2 tbsp;
  • Parsley, dill, paprika, salt, pepper – to taste.

How to cook:

  1. Wash and dry vegetables;
  2. Peel the potatoes, cut into large pieces, fry in oil for about 5-6 minutes until golden brown;
  3. Peel the carrots and onions, chop them, add them to the potatoes, continue frying for another 5 minutes;
  4. Cut eggplant, zucchini and tomatoes without skins, put on fire, adding spices;
  5. Fry for about 10 minutes, and then add the herbs, water and close the lid. Leave for another 3 minutes.

With potatoes and chicken

An excellent recipe for a flavorful and satisfying gravy made from meat with zucchini and potatoes. Goes great with a variety of pastas, and also as a stand-alone warm salad for lunch or dinner.


  • Chicken fillet – 800 gr
  • Potatoes – 7 pcs.
  • Onions – 1 head.
  • Carrots – 1 pc.
  • White cabbage – 200 gr
  • Zucchini – 1 pc.
  • Garlic – 3-4 cloves
  • Clean water – 2 cups.
  • Sunflower oil – 20 g
  • Salt, pepper, dried herbs – to taste

The cooking process is as follows:

  1. Cut the fillet into small pieces, place in a saucepan with oil and put on high for about 5 minutes;
  2. Peel carrots and onions, cut or grate;
  3. Add vegetables to chicken, fry for another 2-3 minutes
  4. Shred the cabbage, cut the zucchini and potatoes;
  5. Add potatoes to the mixture, and then zucchini and cabbage;
  6. Add spices and hot water as needed;
  7. Cover with a lid and simmer for about half an hour. Then add chopped garlic.

With minced meat

Meat sauce with zucchini and potatoes has long earned popularity among housewives around the world. In Rostov style, it is prepared as a dressing for pasta, as well as for other side dishes for a family or holiday dinner.

Sauce composition:

  • Zucchini – 1 medium;
  • Minced beef and pork – 300 g;
  • Onion – 2 heads;
  • Meat broth – 2 full glasses;
  • Wheat flour – 1 tbsp;
  • Tomato paste – 1 tablespoon;
  • Spices, salt, pepper, dry or fresh dill – optional to taste.

How to do:

  1. Peel the zucchini from the peel and seeds, grate;
  2. Peel the onion, chop and fry a little in a frying pan with oil until transparent;
  3. Add the minced meat to the onion, stir and fry for another 5 minutes;
  4. Add zucchini and broth to the mixture, bring to a boil, reducing heat;
  5. Take a certain amount of liquid from the mixture into a glass, add tomato paste, spices and flour, mix thoroughly;
  6. Pour the resulting liquid into a frying pan and simmer until it thickens.

Serve this sauce with side dishes rice, buckwheat or mashed potatoes and you will be happy)

Spicy Zucchini Sauce

This zucchini sauce is probably prepared differently than all the others on this list. Its spicy taste is in no way inferior to other variations of the sauce and is perfect for all lovers of spicy food as a sauce for pasta.


  • Fresh zucchini – 2 kg;
  • Red chili pepper – 2 pieces;
  • Garlic – a whole head;
  • Tomato paste without impurities and starch – 400 g;
  • Granulated sugar – 1 tbsp. l;
  • Extra salt – 2 tbsp. l;
  • Olive oil – 150 ml;
  • 70% vinegar essence – 1 tsp.

How to make spicy zucchini sauce:

  1. Remove the skin from the zucchini, cut the fruit into pieces;
  2. Remove seeds from peppers and peel garlic;
  3. Pass the zucchini pieces through a meat grinder, put the mixture in a saucepan with a thick bottom, and simmer for about half an hour;
  4. Grind pepper and garlic using a mill, blender or meat grinder;
  5. Add the pepper-garlic mixture to the zucchini, add salt, sugar and tomato paste, stir;
  6. Pour in the vinegar and mix thoroughly again;
  7. Prepare sterilized jars, pour the finished sauce into them and roll up. Let cool.

Zucchini pesto sauce

zucchini pesto

Zucchini sauce pesto is an original alternative to the classic vegetable pesto made from peppers and herbs. When the garden abounds with large zucchini at the end of summer, it’s time to prepare a delicious, flavorful and almost universal sauce.

Sauce ingredients:

  • Zucchini – 1 piece;
  • Garlic – 1 clove;
  • Sunflower or olive oil – 3 tablespoons;
  • Basil – 3-4 bunches;
  • Hard cheese – 70 grams;
  • Walnuts – 7-8 pieces;
  • Salt, pepper – to taste.

Cooking process:

  1. Wash and peel the zucchini, grate on a coarse grater;
  2. Wash the basil and add to the zucchini;
  3. Add peeled garlic and hard cheese to the mixture;
  4. Dry a few nuts in a frying pan without oil;
  5. Add nuts, salt and pepper to mixture;
  6. Grind all products using a stationary or immersion blender;
  7. Add the butter and continue whisking until the mixture is almost homogeneous.

Zucchini pesto goes well with crispy baguette sandwiches, salads, scrambled eggs or numerous vegetable side dishes. Plus, this zucchini gravy paired with pasta is the bomb!

Zucchini béchamel

The famous French Béchamel sauce in addition to the main variation from flour and milk, you can prepare it using the PP method without adding flour. The result is a healthy, dietary sauce that can be used in the same way as its prototype in many European dishes from pasta to lasagna.


  • Zucchini – 2 pcs.;
  • Onion – 1 pc. small size;
  • Sunflower oil – 1.5 tbsp. l;
  • Salt, pepper – to taste;
  • Hot milk 1.5% fat – 180 ml.

Step by step recipe:

  1. Peel the onion, finely chop;
  2. Mix onion and oil in a deep container and place in the microwave for one and a half minutes;
  3. Peel the zucchini, cut into small cubes;
  4. Add the chopped zucchini to the heated mixture and return to the oven for 2 minutes;
  5. Stir, salt, pepper and add hot milk;
  6. Place in the microwave again for 2 minutes at 800 power;
  7. Leave in the switched off oven for 5 minutes;
  8. Grind the mixture with an immersion blender, add spices if necessary.

This zucchini sauce is also perfect for pasta and any kind of pasta.

Tatar sauce from zucchini

Tatar sauce from zucchini

This simple but very tasty sauce made from tomatoes and zucchini is called the “Tatar song” in many families. It can be successfully combined with side dishes or used as a spread on fresh bread and toast, and also eaten as a stand-alone salad.


  • Young zucchini – 1.5 kg;
  • Garlic – 1 clove;
  • Onions – 2 heads;
  • Ripe tomatoes – 300 gr;
  • Carrots – 150 gr;
  • Green sour apple – 2 medium pieces;
  • Ground hot pepper – 1 tsp;
  • Granulated sugar – 150 gr;
  • Salt – 40 g;
  • Black pepper – to taste;
  • Apple cider vinegar 9% – 50 ml.


  1. Wash and peel vegetables;
  2. Cut the zucchini into large cubes;
  3. Pass the remaining vegetables through a meat grinder;
  4. Place all the vegetables in a deep saucepan, add pepper, sugar and salt;
  5. Peel the tomatoes and add to the zucchini;
  6. Put the mixture on the fire, bring to a boil and cook for about an hour;
  7. At the end of cooking, pour in about 50 ml of vinegar, bring to a boil and remove from heat;
  8. If desired, puree the mixture in a blender or leave it in pieces as a salad.

To preserve the sauce for the winter, place it in sterilized jars and seal.

With sour cream

zucchini sauce with sour cream

This light and delicate sauce is ideal for almost all types of main dishes: cutlets, meat or seafood, and also as an original dressing for fresh salad.


  • Fresh zucchini – 400 g;
  • Low-fat sour cream – 150 g;
  • Lemon juice – 70 ml;
  • Garlic – 3 cloves;
  • Salt and black pepper – to taste.

How to make sour cream sauce with zucchini:

  1. Grate the peeled zucchini, crush the garlic with a press;
  2. Mix zucchini with garlic and lemon juice, put everything in a frying pan. Add spices and simmer for about 8 minutes, stirring occasionally;
  3. Allow the sauce to cool and then puree in a blender or mixer;
  4. Add 10% sour cream to the puree and mix.

Serve it as a dip for snacks or for fries.

Ссылка на основную публикацию