My new favorite way to use up lots of zucchini is this easy, jammy zucchini pasta sauce! About $2.24 per serving and so delicious!


**Recipe here originally:**

I’ve made this twice and I’m obsessed. It’s a pretty no-fuss sauce that only needs oil, onion, zucchini, lemon, basil, salt, and pepper. You simmer the onion and zucchini over moderate heat for about 40 minutes. It draws out the water and it evaporates and then creates this super jammy, flavorful zucchini sauce. It’s SO good. I’ll be eating this on repeat this summer when I know I’ll have like 8,000 zucchini lying around.


You can also reuse the oil for the zucchini chips if you decide to make them. Just strain through a sieve and then transfer to a jar. Store in a cool dark place or refrigerate it.

* Onion: $.74
* Zucchini: $3.75
* Lemon: $.59
* Basil: $2.09
* Pasta: $1.79

Total cost: $8.96

Cost per serving: $2.24

## Equipment

* Wide pot
* Skillet
* Large pot
* Colander

## Ingredients

## Zucchini pasta sauce:

* 1 tablespoon olive oil
* 1 yellow onion, peeled and diced
* 2 pounds zucchini, trimmed and diced
* 1 lemon, juiced and zested, juice and zest kept separate
* 1 ounce basil, minced, a few leaves reserved for garnish
* 16 ounces dry pasta
* Salt and pepper to taste

## Zucchini chips:

* 1/4 cup neutral oil
* 1 zucchini, trimmed and sliced paper-thin
* Salt

## Instructions

## Simmer the zucchini pasta sauce:

* Heat the olive oil in a wide pot over medium heat. Add the onion and cook for 5 minutes until just translucent. Add the diced zucchini and season with salt. Cook for 35–40 minutes over medium-low to medium heat. Stir occasionally. You don’t want the zucchini to brown. Instead, you want the liquid to be released slowly and then evaporate to create a thick, jammy texture.

## Cook the pasta:

* Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/4 cup pasta cooking water and then drain the pasta and set aside.
* Prepare the zucchini chips:
* Arrange the zucchini slices on a paper towel-lined plate. Sprinkle with salt. Place a paper towel on top and set aside for 15 minutes.

## Fry the zucchini chips:

* Heat the oil in a skillet over medium-high heat. Pat the zucchini slices dry thoroughly. Once the oil is hot, add the zucchini in batches, and cook for 1–2 minutes per side until golden brown. Transfer to a paper towel-lined plate and set aside.

## Finish the pasta sauce:

* Taste the sauce and season with salt and pepper. Add the lemon juice and the minced basil and cook for 3–4 minutes.
* Add the pasta cooking water and turn the heat to medium-high. Once the sauce is bubbling, add the cooked pasta and toss to coat. Cook for 1 minute. Taste and season once more to your preferences. Turn off the heat.

## To serve:

* Divide the pasta between shallow bowls. Garnish with the reserved zucchini chips and lemon zest. Add a few basil leaves on top, if you like.

## Nutrition

**CALORIES:** 510kcal | **CARBOHYDRATES:** 96g | **PROTEIN:** 18g | **FAT:** 6g | **SATURATED FAT:** 1g | **SODIUM:** 30mg | **FIBER:** 7g | **SUGAR:** 11g

My new favorite way to use up lots of zucchini is this easy, jammy zucchini pasta sauce! About $2.24 per serving and so delicious!