Fresh Summer Zucchini and Herb Sauce

From the Garden

• I love growing things, but my limited experience can lead to occasional challenges. Case in point, my tiny zucchini plant has become massive, so now I have zucchini growing out the wazoo. I am quickly learning that I will have more zucchini than I know what to do with. Luckily, zucchini makes a delicious, bright green sauce that is a great addition to any poultry, pork, or lamb dish. I served this sauce with pan-seared chicken breasts and roasted potatoes.

  
  

Crafting the Perfect Fresh Herb Sauce

• In the following recipe, I used some of the herbs growing in my garden- basil, mint, and chives but you can use anything you have on hand.

• Balancing flavors: a splash of lemon juice brightens the sauce. You can use another form of acid such as white wine vinegar if you don't have a lemon on hand.

• Olive oil adds richness to the sauce. I also added a splash of heavy cream for a silky texture.

• Blending the sauce on a high speed for 2-3 minutes makes a silky. smooth sauce without the need to strain through a fine mesh sieve. If you're feeling extra fancy, go ahead and strain it anyway.

Zucchini Herb Sauce

Fresh, bright, and incredibly versatile, this silky zucchini herb sauce is the perfect way to celebrate summer flavors. Packed with fresh basil, mint, and chives, it adds a vibrant touch to everything from grilled chicken and seafood to pasta, roasted vegetables, or warm, crusty bread. It's simple enough for a weeknight but elegant enough for date night.

Yield: About 2 cups

Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes

Ingredients

• 2 medium zucchini (about 3 cups), chopped

• 2 tablespoons olive oil

• 2 cloves garlic, smashed

• ¼ cup extra-virgin olive oil

• ¼ cup heavy cream

• 1 generous handful fresh basil leaves

• 1 small handful fresh mint leaves

• 1 small handful fresh chives

• Juice of ½ lemon

• 1 tablespoon sugar

• Salt, to taste

  
  

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. Add the chopped zucchini and cook for 5–8 minutes, stirring occasionally, until the zucchini is tender and just beginning to caramelize.

3. Stir in the smashed garlic and cook for 1 minute, just until fragrant.

4. Transfer the zucchini and garlic to a blender.

5. Add the extra-virgin olive oil, heavy cream, basil, mint, chives, lemon juice, sugar, and a generous pinch of salt.

6. Blend on high speed for about 2 minutes, or until the sauce is completely smooth and silky.

7. Taste and adjust the seasoning as needed. Add a little more lemon juice for brightness, sugar to mellow acidity, or salt to enhance the fresh herb flavors.

   
   

Friday Night Date Night Tip

For the smoothest, most luxurious texture, blend the sauce while the zucchini is still warm. A high-speed blender will create a velvety finish that's worthy of your favorite restaurant.

Serving Suggestions

This versatile sauce pairs beautifully with:

• Fresh pasta or homemade gnocchi

• Grilled chicken, steak, or pork tenderloin

• Seared salmon, halibut, or shrimp

• Roasted vegetables

• Toasted crostini with burrata or fresh ricotta

• Grain bowls or roasted potatoes

  
  

Storage

Store in an airtight container in the refrigerator for up to 4 days. Enjoy chilled, gently warmed, or at room temperature. Stir before serving, as the olive oil may naturally separate.