Zucchini Mushroom Pasta Sauce is a flavorful spaghetti sauce full of fresh zucchini and mushrooms.
Got zucchini? Â Seems like everybody’s trying to figure out what to do with their abundance of summer zucchini right now. Â This recipe is great because you can use your fresh zucchini in this pasta sauce and freeze it for later.
You could even put the sauce in mason jars and give it away as gifts. 🙂
This chunky sauce is perfect on spaghetti. Â Or, you could substitute it in any recipe that calls for pasta sauce, like lasagna.
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Zucchini Mushroom Pasta Sauce Recipe
Zucchini Mushroom Pasta Sauce is a flavorful spaghetti sauce full of fresh zucchini and mushrooms.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Video
Ingredients
- 2 tbsp. olive oil
- 4 cups chopped zucchini (about 3 medium zucchini)
- 2 cups sliced white mushrooms (about 6 oz.)
- 1 cup chopped yellow onion (about 1 small onion)
- 3 garlic cloves minced
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 1/4 cup water
- 2 tbsp. sugar
- 1 tbsp. dried basil leaves
- 2 tsp. dried oregano leaves
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
Instructions
- Add the olive oil to a 12 inch, high-sided skillet* and place over medium-high heat for 2 minutes. Add the zucchini, mushrooms, and onion. Cook for 10 minutes, stirring occasionally.
- Add the garlic. Cook one minute, stirring often.
- Add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, salt, and pepper. Stir to combine.
- Reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Notes
*A dutch oven or stock pot could also be used. The wider the better to keep the cooking time the same.
Nutrition
Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Sodium: 1080mg | Potassium: 1163mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1060IU | Vitamin C: 35.4mg | Calcium: 145mg | Iron: 5.7mg
Yum, yum, yummy. Nothen better then homemade sauces.
Are you able to can this recipe?
Made this recipe with a little twist… my tomato sauce was expired and exploded when I opened it so I substituted 1 can of coconut milk! Sooooo amazing!
Can this be canned? If so hot water bath or pressure cooker? What would processing time be?
Looks and tastes good but I wanted to can it for a later date, however there was no processing time included in this recipe. So I processed it for 20 minutes. Hopefully that will do it.
Delicious!!! Changed NOTHING!! My new pasta sauce! Thank you so much, Amanda!
PS…husband LOVED it!
Do you can this to save more for later? This looks so yummy!!
Adding the sugar to the vegetables did the trick. I also added some butter to finish the sauce. Great sauce for garden full of zucchini!
Honestly, I was skeptical as I’ve bever had the best of luck with red sauce. It’s hub’s bday and I know this is gonna be a hit since I’ve been sampling 😉 I didn’t make any adjustments besides cutting salt by 1/2 tsp. Really great, thank you!
This was literally the best tasting sauce I’ve ever had in my life & the best part was that I made it. This will be in my regular recipe pile from now on.
I made it, its delicious.. added carrots cause I had them and had to use them, also I added fennel seeds.. it’s a sicilians thing.
I was thinking of doing the same thing,have carrots and they always add some extra flavor,and i always use fennel when I make a sauce,my Sicilian grandmother always used fennel when she made her sauce.I thought about adding some Italian sausage however I wanted to do more of a veggie sauce this time.
THIS WAS DELICIOUS!I ADDED CHICKEN BREAST/ CUT UP, AND CHICKEN BROTH, LEFT OUT THE TOMATO PASTE AND HALF THE ZUCCHINI..
I’m think about adding some ground chuck. Would I brown it first? Am doing tomorrow.
I love zucchini:-) It looks so delicious. It is on my must try list. Thanks for sharing:-)