Zucchini Pizza Sauce
A quick and easy zucchini pizza sauce (or pasta sauce) made with shredded zucchini, olive oil, garlic, salt, Parmesan cheese, and chile flakes.
Makes: 1.5 cups
Cost: $10
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound zucchini, shredded
- kosher salt
- chile flakes (crushed red pepper flakes, crushed Aleppo or Urfa pepper)
- ¼ cup finely shredded Parmesan cheese
- 1 teaspoon fresh lemon or lime juice
Instructions
- Heat the oil in a medium saucepan over medium-low heat. Add the garlic and cook for 2 to 3 minutes, until it just begins to brown.
- Add the shredded zucchini and ¾ teaspoon salt and turn the heat to medium. Cook, stirring frequently, until the zucchini breaks down and the mixture begins to look like a chunky sauce, 10 to 15 minutes. Remove from the heat and stir in a pinch or two of chile flakes, the Parmesan cheese, and the lemon or lime juice. Taste and season with more salt and chile flakes as desired.
- If you're using the sauce for pizza, you're done! Just let it cool a bit, and slather on a round of dough.
- If you're using the sauce for pasta, thin it out with some starchy cooking water and toss with pasta.
Notes
This recipe makes exactly the right amount for two 10-inch pizzas or one 14-inch pizza. Double it if you plan to use it as a pasta sauce for 4 servings.
(adapted from Bon Appetit's recipe for Summer Squash and Basil Pasta.)