Fresh zucchini-thyme sauce

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15 min


4 cups (1 L) sauce, enough to coat 1/2 lb (250 g) pasta

* PLUS Cooking time: 7 minutes
Fresh zucchini-thyme sauce

© Royalty-Free/Masterfile


  • 4 green onions
  • 1 tbsp extra-virgin olive oil
  • 3 garlic cloves , minced
  • 1 tbsp chopped fresh thyme , or 1/2 tsp dried thyme leaves
  • 1 tsp finely grated lemon zest , optional
  • 1/2 tsp salt
  • 1/2 tsp freshly ground white or black pepper
  • 1 tbsp butter
  • shredded or grated parmesan , fontina or asiago cheese or a mixture of cheeses


  • Trim stem ends from zucchini and discard. Quarter zucchini lengthwise, then slice into 1/2 inch (1 cm) pieces. Slice onions diagonally into pieces about 1/2 inch (1 cm) long.
  • Heat oil in a large wide frying pan or wide saucepan set over medium-high heat. Immediately add zucchini, onions, garlic, thyme, lemon peel, if using, salt and pepper. Stir often, uncovered, just until zucchini are very hot and start to take on colour, about 7 minutes.
  • Add butter and stir, just until melted. Immediately toss with hot cooked pasta. Then sprinkle with cheese. Taste and add more cheese, if you like.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 4 g,
  • Carbohydrates
  • 22.8 g,
  • Fat
  • 12.9 g,
  • Fibre
  • 8.5 g,
  • Sodium
  • 652 mg.

This delicately flavoured sauce is perfect for lunch, a warm evening entree, a side dish with any barbecued fish or chicken or as a starter course for a dinner party. And, of course, it’s an ideal way to use up a glut of zucchini. All you need is not-too-large zucchini and green onions. The rest of the ingredients you probably already have on hand.

Substantial stir-ins

For added protein, stir in slivers of Black Forest ham or prosciutto, cooked chicken, cubes of deli-smoked turkey or drained canned tuna or salmon.