Zucchini in Red Sauce
Prep time
Cook time
Total time
I love zucchini and it's a perfectly textured and super delicious. I pick up small tender organic zucchini and make this dish at least once a week. The leftovers make an excellent lunch for work - I pair my dish of zucchini with a bit of Greek yogurt or Polly-O ricotta for protein.
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 2 cups prepared spaghetti sauce - I use Barilla, Mario Batali, Gia Russo, or Classico store brands if I dont have my own made
  • Kosher salt and black pepper
  • 2 ounces of Parmesan cheese, shave into thin slices with vegetable peeler
  • Cut the zucchini crosswise into ¼ inch thick slices - if zucchini are large cut lengthwise first.
  1. Heat the oil over medium heat in a large nonstick skillet and sauté the zucchini until it begins to soften. Add the sauce; season with salt and pepper to taste. Cook for 10 to 12 minutes, until zucchini is tender. Spoon onto plates and add Parmesan flakes.
  2. Transfer to serving bowl and scatter with pecorino romano. Serve immediately.
Nutrition Information
Serving size: Serves 4