Swimming in zucchini (and who isn’t this time of year?), this is a recipe to keep! You’d think after writing a whole cookbook called The Zucchini Houdini, I’d have run out of tricks for this humble garden veggie—but this one didn’t even make it in the book! I just found this recipe, and it’s too delicious not to share now that zucchini is overflowing in every backyard. This sauce is silky smooth and surprisingly elegant. Sauté tender zucchini with sweet onion and garlic, then blend it into a luscious green sauce with a splash of chicken broth and a handful of fresh mint. The mint might seem unexpected, but trust me—it gives the sauce a bright, summery lift. Toss it with hot pasta and top with sautéed shrimp or chicken. That’s it. A full meal that tastes like something you’d order in a restaurant, but it comes straight from your own garden. Even the skeptics will be asking for seconds.
Belle’s Zucchini Sauce with Pasta and Shrimp
4 cups sliced zucchini
1 small onion
1 teaspoon minced garlic
¼ cup fresh mint leaves
1 cup chicken broth
Salt and pepper to taste
½ pound pasta
2 tablespoons extra virgin olive oil
1 pound shrimp (shelled, deveined, and tails off) or 1 pound boneless, skinless chicken cut into 2-inch chunks
In a large frying pan, heat the oil over medium-high heat. Add the zucchini and onion, and sauté until they are very tender. Add the garlic and cook for a minute more. Place all the ingredients into a blender or food processor. Add the mint leaves and blend until the mixture is very smooth. Drizzle some of the broth into the mixture and continue blending until the sauce reaches the desired consistency. While doing this, bring a pot of salted water to a boil. Add the pasta and cook until al dente (about 7 minutes). Drain and keep it in the pot. Add the zucchini sauce and stir to coat. Cover and keep warm. In the same frying pan you cooked the zucchini, sauté the shrimp until they turn pink—season with salt and pepper. Add the shrimp to the pasta and toss to coat. Serve immediately.
