Close up shot of a pan with sliced zucchini in marinara sauce. Pan is garnished with basil leaves.

Zucchini Marinara

Close up shot of a pan with sliced zucchini in marinara sauce. Pan is garnished with basil leaves.

Zucchini Marinara

A classic tomato-based sauce with garlic, basil, onion, and zucchini squash.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dishes
Cuisine Italian
Servings 6 Servings
Calories 130 kcal

Ingredients
  

  • 2 pounds zucchini, unpeeled and sliced thin
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons fresh sweet basil, or 1 teaspoon dried basil
  • 1 tablespoon olive or vegetable oil
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • One (28-ounce) can stewed tomatoes
  • One (8-ounce) can tomato sauce, or prepared marinara or pasta sauce
  • Parmesan cheese, grated (optional)

Instructions
 

  • Add oil to a large sauce pan and heat on medium high.
  • Stir in chopped garlic, onions, and zucchini, stirring occasionally until the onions are translucent and the zucchini sweats, about 20 minutes.
  • Season to taste with salt and pepper.
  • Add in the sweet basil, stewed tomatoes, and tomato sauce.
  • Reduce heat. Cover and simmer for half an hour, stirring occasionally.
  • Serve over pasta or with crusty bread. Can be served hot or cold.

Notes

Change it Up
  • Use reduced-sodium tomatoes to lower salt content.
Recipe submitted by Rebecca Gale-Gonzalez for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint. 

Nutrition

Serving: 1.5 cupCalories: 130kcalCarbohydrates: 22gProtein: 5gFat: 4gSodium: 840mgFiber: 5g
Keyword Canned, Comfort Food, Easy, Meatless, Vegetarian
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