top of page

Creamy Zucchini Sauce (with cauliflower gnocchi and goat cheese stuffed turkey meatballs)

The zucchini in our garden is taking off so we are putting it to work in this recipe! Simply roast all of the delicious veggies, blend it together and serve it over your favorite pasta, protein or simply eat by the spoonful.

Zucchini, onions and garlic all roasted together with plenty of salt and pepper are what dreams are made of.

We served these tossed with cauliflower gnocchi that I toasted in my air fryer and herby goat cheese turkey meatballs. This would also be delicious with a fresh piece of salmon or a breaded chicken cutlet.


Zucchini Sauce

2 cups sauce or 2-4 servings | Cook time: 35 min


Notes: This sauce is gorgeous and decadent while so healthy and dairy free.

Ingredients:

  • 1 large zucchini (500g), cut into 1/2-3/4” slices

  • 1/2 a yellow onion (100g), quartered

  • 4 cloves garlic, peeled and kept whole

  • 1/4 cup fresh herbs (I did a mix of oregano, basil and parsley)

  • Salt and pepper

  • 1/2 cup almond milk or chicken broth, more or less depending on consistency

  • Parmesan cheese, for topping


Directions:

  1. Preheat oven to 400F, line a baking sheet with foil and spray with olive oil spray and sprinkle with salt and pepper.

  2. Arrange zucchini, onion chunks and whole garlic cloves on baking sheet. Spray with olive oil spray and season with salt and pepper.

  3. Bake for 25-30 min or until veggies are soft and browned on the bottom.

  4. Add the fresh herbs and all of the veggies to a blender and, keeping the blender spout open to let the heat escape, blend until smooth. I cover the open blender spout with a tea towel or paper towel.

  5. Once smooth, pour into a sauce pan and heat through. Add the almond milk/chicken broth. You may want slightly more or slightly less depending on sauce consistency preference.

  6. Toss with your favorite pasta, protein and veggie for a delicious healthy and fiber packed sauce. I opted for cauliflower gnocchi, fresh chopped tomatoes and goat cheese stuffed turkey meatballs.


Meatball Mixture: 1 lb ground turkey, 1/2 cup fresh herbs, 1 tbsp basil paste, 1 tsp garlic paste, salt and pepper to taste. Form meatball around 1/2 tsp goat cheese and bake at 400F for 20 minutes.

Cauliflower Gnocchi: bake in a single layer in the air fryer at 375F for 12 min, until slightly brown and crispy.

 

Screenshot/Printer Friendly Version:

 

Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Note these are based on 4 servings, we definitely made this and split it into 2 servings so things were extra saucey and - personally - I recommend.


Comments


Recipe Link
Nutrition Facts
bottom of page