Zucchini Alfredo Sauce

If I have 10 ice cubes and you have 11 apples, how many pancakes will fit on the roof? Answer: Zucchini. Makes no sense, right? That’s pretty much how I felt every time mom would serve zucchini, this tasteless cucumber-like vegetable. Vegetables are a must only on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.
 

All joking aside, I learned to love vegetables. Husband only eats green beans. He was astonished when I told him that beans come from mature green bean pods. He is so funny sometimes…

I fed him Brussels sprouts (yuck, were his exact words), snap peas, kohlrabi, cauliflower, red beets and Swiss chard to name a few, but he sticks to green beans and tolerates asparagus, spinach and broccoli. Occasionally though, he wants zucchini.

This zucchini sauce tastes like Alfredo sauce except it has more nutritional value. Masked in the sauce, it will trick any picky-eater, vegetable-hater into eating it.

 

Ingredients:
Serves 4-6
 
2 medium Zucchini’s, washed and diced (or grated, see directions)
1 medium Onion, diced
1 Garlic clove, minced
2 tablespoon Olive Oil
1 tablespoon Butter
1 tablespoon Parmesan Cheese, grated
1 cup each Milk and Heavy Cream (substitute with low fat sour cream or homemade béchamel sauce for healthier version)  
Salt, Pepper and Vegeta (substitute with ½ bouillon cube)
Parsley (optional)

1 pound Pasta

Directions:

Cook pasta according to package directions. Drain and keep warm.

Meanwhile, in a sauce pan heat the oil over medium-high heat. Add the onions and sauté for 2-3 minutes. Add zucchini, salt and pepper to taste. Cook until zucchini turns soft (don’t overcook to a mush). Add garlic and cook another minute.

Using food processor: Transfer all to a food processor and blend until creamy. Return to the pan and add milk, cream and Parmesan  Taste for salt. Add bouillon cube or Vegeta if necessary. Let the sauce simmer over low heat for 5 minutes.

Using immersion blender: Add heavy cream and milk to the pan. With an immersion blender puree the mixture until creamy. Taste for salt. Add bouillon cube or Vegeta if necessary. Let the sauce simmer over low heat for 5 minutes.

Spoon warm sauce over pasta and fold throughout, gently coating. Dust with Parmesan and garnish with parsley. Serve with garlic bread.