Ingredients
- Carved out zucchini insides from 3-4 whole zucchini
You can use the whole zucchini if you want to. I carve out the innards for my sauce and use the outer part for zucchini boats - 1 TSP kosher salt (add more if you need)
- Approximately 1/4 fresh lemon
- 2 TSP garlic powder
- 1 TSP ground mustard
- 1 TSP black pepper
- 1/4 – 1/2 TSP ground white pepper
- Optional – 1/8 tsp cayenne pepper
- Optional – Crushed red pepper to taste
Instructions
If you don’t have a blender or food processor, it’s not necessary. Zucchini is very watery. Set it in a pot over medium heat and cover with a lid. After steaming for a few minutes/ the zucchini will soften and become easy to mash with a mashing tool.
If you have a blender or food processor, dump your zucchini bits and pieces inside. Blend or pulse until you form a puree.
Add the zucchini puree and the rest of the ingredients (squeeze lemon juice from the lemon) to a medium saucepan over medium heat, then bring to a boil.
Keep stirring for 3-5 minutes, then turn the heat down to simmer. Allow to simmer for another 10 minutes, stirring occasionally.
That’s it; your sauce is ready. If you prefer it creamy or thick, consider adding a touch of cornstarch, heavy cream, or plain yogurt.
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