Zucchini & Ricotta Cream Sauce: A Taste of Summer’s Bounty

There are certain ingredients that, when at their peak, practically sing with flavor, and for me, zucchini is one of them. I remember a particularly glorious summer years ago, the garden overflowing with the vibrant green jewels of summer squash. My neighbor, a woman whose kitchen was always filled with the comforting aroma of simmering sauces and baking bread, shared with me a way she transformed her abundant zucchini into a sauce so luxurious, so utterly delightful, it felt like a secret. Inspired by that generosity and the memory of that silky smooth texture, I set out to capture that magic. After a few delightful experiments in my own kitchen, tweaking and tasting, this Zucchini & Ricotta Cream Sauce emerged, a testament to the simple beauty of fresh, seasonal ingredients.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: Approximately 4 cups of sauce
• Dietary Type: Vegetarian

Ingredients

To create this luscious sauce, gather these fresh components:

• 1 tablespoon garlic, minced
• 4 tablespoons extra virgin olive oil
• 2 cups half-and-half
• 1 chicken bouillon cube
• 1/2 cup water
• 1 medium zucchini
• 1 cup ricotta cheese
• 1 1/2 cups freshly grated Romano-Pecorino cheese
• 1 teaspoon basil, dried (plus more for garnish if desired)

Equipment Needed

• Medium saucepan
• Blender (immersion blender or standard countertop blender)
• Whisk
• Cutting board
• Grater (for shredding zucchini)
• Measuring cups and spoons

Instructions

The creation of this zucchini and ricotta sauce is a delightful culinary dance, relatively straightforward and incredibly rewarding.

1. Sauté the Aromatics: Begin by placing a medium saucepan over medium heat. Add the extra virgin olive oil and the minced garlic. Allow the garlic to gently brown in the oil. This cold start method is crucial for coaxing out the sweet, aromatic essence of the garlic without scorching it.

2. Prepare the Zucchini: While the garlic is infusing the oil, turn your attention to the zucchini. Take one whole medium zucchini and slice it in half lengthwise. From one of these halves, cut small, approximately ¼ inch cubes. These will be cooked directly in the sauce.

3. Build the Sauce Base: Once the garlic has reached a beautiful golden-brown hue, it’s time to add the liquid components. Pour in the half-and-half, the zucchini pieces you just cut, the ½ cup of water, 1 teaspoon of dried basil, and crumble in the chicken bouillon cube. Stir everything together well to ensure the bouillon dissolves.

4. Simmer and Infuse: Bring the mixture to a gentle simmer over medium-low heat. Stir frequently to prevent any sticking. Allow this mixture to simmer for 10 minutes. During this time, the zucchini pieces will begin to soften, and their subtle flavor will meld with the creamy base.

5. Shred the Remaining Zucchini: While the base is simmering, take the other half of your zucchini. Grate this remaining half until you have approximately 1 ½ cups of shredded zucchini. The amount can vary slightly depending on your preference for the sauce’s texture.

6. Blend for Smoothness: After the 10 minutes of simmering, carefully remove the saucepan from the heat. Pour the contents into a blender. If using an immersion blender, you can do this directly in the saucepan (ensure it’s safe for your blender). Blend until the mixture is as smooth as possible. The goal is to create a velvety base.

7. Return and Enrich: Pour the blended mixture back into the same saucepan and return it to the heat, this time over low heat. Add the freshly grated Romano-Pecorino cheese and the ricotta cheese. Continuously stir for about 5 minutes, or until the cheeses are completely melted and the sauce is wonderfully smooth and cohesive. The constant stirring is key to preventing the cheese from clumping and ensuring a silken texture.

8. Incorporate the Shredded Zucchini: Gently pour in the shredded zucchini. Allow the sauce to sit over your lowest heat setting for about two minutes. This brief period allows the shredded zucchini to warm through and slightly soften without becoming mushy, retaining a delicate texture within the creaminess. At this stage, you can stir in more basil if you desire a stronger herbal note, though it is not strictly necessary.

9. Rest and Thicken: After the two minutes are up, remove the saucepan from the heat. Let the sauce sit and thicken up a bit for a few minutes before serving. This resting period allows the sauce to achieve its ideal consistency, coating pasta beautifully.

Expert Tips & Tricks

• The Quality of Cheese Matters: The original recipe emphasizes the importance of freshly grated Romano-Pecorino cheese. This is not just for flavor, but for texture. Pre-grated cheeses often contain anti-caking agents that can make a sauce less smooth. If you cannot find Romano-Pecorino, the highest quality Parmigiano-Reggiano will be your next best bet.
• Watch the Garlic: Browning garlic is a delicate act. It should be golden and fragrant, not dark brown or burnt, which can impart a bitter taste to your sauce.
• Zucchini Moisture: If your zucchini is particularly watery, you might find the sauce a bit thinner than desired. Letting the shredded zucchini sit in a colander for a few minutes to drain excess moisture can help.
• Low and Slow: When melting the cheeses and allowing the shredded zucchini to incorporate, keeping the heat very low is paramount. High heat can cause the ricotta to separate or the cheeses to become oily.

Serving & Storage Suggestions

This Zucchini & Ricotta Cream Sauce is incredibly versatile, but it truly shines when tossed with pasta.

Serving: For an unforgettable pasta dish, I highly recommend serving this sauce with Ronzoni Smart Taste pasta. Its enriched nature and lower calorie profile make it a fantastic pairing that complements the richness of the sauce without overwhelming it. Spoon the warm sauce generously over your favorite cooked pasta, ensuring each strand is coated in its creamy goodness. A final flourish of fresh basil leaves or a sprinkle of extra grated cheese makes for a beautiful presentation.

Storage: Leftovers of this delicious sauce can be stored in an airtight container in the refrigerator for 2 to 3 days. While it’s best enjoyed fresh, reheating is simple. Gently warm the sauce over low heat in a saucepan, stirring occasionally. You may need to add a tablespoon or two of water or half-and-half to loosen it up if it has thickened considerably. Freezing is not typically recommended for this sauce as dairy-based sauces can sometimes change texture upon thawing.

Nutritional Information

While the exact nutritional profile will vary based on specific ingredient brands and quantities used, here’s an estimated breakdown per serving (assuming 4 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	538 kcal
Calories from Fat	348 kcal
Total Fat	46.1 g	70%
Saturated Fat	22.2 g	111%
Cholesterol	103.3 mg	34%
Sodium	757.7 mg	31%
Total Carbohydrate	13 g	4%
Dietary Fiber	0.5 g	2%
Sugars	1.8 g	7%
Protein	19.7 g	39%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Vegetarian Option: For a strictly vegetarian version, simply substitute a vegetable bouillon cube for the chicken bouillon. The flavor profile will still be rich and satisfying.
• Lighter Version: If you prefer a lighter sauce, you can substitute some of the half-and-half with whole milk or even a combination of milk and a splash of heavy cream for richness without the full fat.
• Herb Variations: Feel free to experiment with other fresh herbs. Chives, parsley, or a hint of thyme can add wonderful nuances.
• Spice It Up: For a subtle kick, add a pinch of red pepper flakes along with the garlic in step 1.

FAQs

Q: Can I make this sauce ahead of time?
A: While it’s best enjoyed fresh, you can prepare the sauce base (steps 1-6) a day in advance. Store it in the refrigerator and finish it by melting in the cheeses and adding the shredded zucchini just before serving.

Q: Why is my sauce not thickening?
A: Ensure you are using freshly grated cheese. If the sauce still seems thin, allow it to simmer on very low heat for a few more minutes, stirring constantly. You can also try adding a very small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to thicken it, but this is a last resort as it can alter the texture slightly.

Q: What kind of pasta is best for this sauce?
A: Any pasta shape that can hold sauce well will be delightful. Consider shapes like penne, rigatoni, fusilli, or fettuccine.

Q: Can I use regular grated zucchini instead of shredding?
A: While you can use finely diced zucchini, shredding provides a finer texture that melds more seamlessly into the sauce, creating a smoother, more luxurious experience.

Q: Is the Romano-Pecorino cheese essential?
A: The combination of Romano and Pecorino cheeses provides a distinctive salty, nutty, and slightly sharp flavor that is characteristic of this sauce. If unavailable, high-quality Parmigiano-Reggiano is a good substitute, but be mindful of its saltiness when seasoning.

Final Thoughts

This Zucchini & Ricotta Cream Sauce is more than just a recipe; it’s an invitation to savor the simple elegance of summer’s harvest. It’s a dish that proves that with a few quality ingredients and a little care, you can create something truly extraordinary. I encourage you to bring this taste of summer into your kitchen, and I’m confident it will become a cherished favorite. Serve it with your loved ones, share the stories, and enjoy every creamy, delicious bite. Perhaps a crisp, dry white wine or a sparkling water with a twist of lemon would be the perfect accompaniment to this delightful meal.