My kids are extremely picky eaters. People are always surprised to learn that my kids won’t eat their vegetables just as much as the next kid. This is a very simple recipe that even the pickiest eater in my family will actually eat. I’ve used this recipe with not only zucchini but many other vegetables. The key to this recipe is the base sauce and sautéing whatever vegetable you want until it is soft and becomes part of the sauce. You can add, spinach, eggplant, whatever vegetable you are trying to get your kids to eat and they will eat it!
I add a little bit of sugar to my tomato sauce. It really balances the flavors nicely. For those who don’t want to give their kids sugar, you can absolutely leave that part out.
I used to add cayenne pepper to this recipe, but since i’ve had kids, I’ve substituted paprika. It gives the sauce a little something extra without being spicy.
See Full Recipe Below:
| Zucchini Tomato Sauce Recipe by: Chef Sarah DeVight |
| Cook Time: 25 Mins | Serves: 4 | Course: Entree |
| INGREDIENTS 2 Tbsp butter 1 Small yellow onion 1 Zucchini 3 Cloves garlic (crushed) 1 tsp salt ¾ Tsp black pepper 1/ ½ Tsp Oregano 1 ½ Tsp Dried basil 1 Tsp paprika ½ Tsp sugar (Optional) 1 – 16 oz can crushed tomatoes 1 – 12 oz can tomato sauce (unseasoned) |
| 1. In a large sauce pan sauté, onions, zucchini, and garlic with 1/2 tsp salt, ½ tsp pepper, ¾ tsp basil, 3/4 tsp oregano. 2. Saute until onions become translucent. 3. Add diced tomatoes, tomato sauce, sugar, paprika, and the remaining salt, pepper, oregano, and basil. 4. Let simmer for 20 minutes. Taste for seasoning. Serve over pasta with rice |
