Zucchini Carrot and Parmesan Sauce
Transform your meals with the wholesome goodness of this creamy Zucchini Carrot and Parmesan Sauce, a luscious and versatile recipe perfect for pasta, rice, or your favorite roasted vegetables. This healthy yet indulgent sauce combines finely grated zucchini and carrots, sautéed in garlic-infused olive oil, with a velvety blend of heavy cream, Parmesan cheese, and a hint of vegetable broth for added depth of flavor. The result is a rich, nutrient-packed dish that’s ready in just 35 minutes, making it an ideal choice for busy weeknights or elegant dinners alike. Garnished with fresh parsley for a pop of color and freshness, this sauce pairs beautifully with your go-to carb or even works as a veggie-forward topping. Perfectly creamy, garlicky, and subtly sweet, this Zucchini Carrot and Parmesan Sauce is destined to become a new family favorite.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized carrots
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 0.5 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the zucchini and carrots thoroughly. Using a grater, finely grate both the zucchini and carrots. Set aside.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the whole garlic cloves and sauté for about 2 minutes until fragrant. Remove the garlic cloves and discard them to leave a garlic-infused oil.
Add the grated zucchini and carrots to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and release their moisture.
Pour in the vegetable broth and let it simmer for 3-4 minutes, allowing the flavors to blend and the liquid to reduce slightly.
Lower the heat to medium-low and add the heavy cream. Stir well to combine and let the mixture cook for another 2-3 minutes until it thickens slightly.
Stir in the grated Parmesan cheese a little at a time, ensuring it melts fully and creates a creamy sauce.
Season the sauce with salt and black pepper. Adjust the seasoning to taste, if necessary.
Remove the skillet from the heat. If desired, garnish the sauce with chopped fresh parsley.
Serve the Zucchini Carrot and Parmesan Sauce over cooked pasta, rice, or as a topping for roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 7560 mg | 329% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 35.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
