Fall is around the corner. Summer is over pretty much for most of the country. But when you live in Florida, it’s still hot as ever with no real end in sight! September is just as hot as June, and just as humid! As much as I wish it was fall weather, it for sure, is not. So I’m not really ready to turn to hot stews and tall boots and jeans and the like. I might keel over with heat stroke! At Target, I don’t know who is ordering those giant, piping-hot pumpkin spice lattes! Its not me, for sure!
So the other night, I was wanting something fresh, light and easy (since it was just myself and the kids). Plus I wanted to use those few extra tomatoes left over from my neighbor. (So sweet of her!)
I got the idea of the fresh zucchini & tomato sauce with ricotta recipe from a skillet lasagna recipe where the sauce is made in the pan similar to this. I loved the fresh taste of the tomato and the creamy ricotta on top. The sauce has a little more texture than a typical jarred sauce but its delicious and super easy! We had some extra cooked chicken so I chopped that up, threw it in the bowl and dinner was ready!
Fresh Zucchini & Tomato Sauce with Ricotta
Ingredients:
- 2 T olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 6-7 medium Roma tomatoes, diced
- 1 Large or 2 medium zucchini, diced small
- 2 T each basil, parsley, chopped (plus 1 T more for finishing)
- Salt & pepper
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 2 T grated parmesan cheese
- Chopped basil and/or parsley to finish
Directions:
Warm the oil in a medium pan on medium high heat. Add the onion and saute for 2-3 minutes until slightly softened. Add the garlic and cook until golden, 1 minute. Add the tomatoes, zucchini and herbs (not including the reserved ones for afterwards). Add salt and pepper to taste. Lower the heat to medium and cook until starting to break down, 6-7 minutes. Remove half of the sauce to a separate bowl. Using an immersion blender or just a masher, puree/mash the mixture a few times so it starts to become smooth. Add it back to the pan and stir in 1 T the parmesan.
Now, technically the sauce could be done but the ricotta topping just make its so much scrumptious! Mix together the ricotta, mozzarella and the remaining 1 T of parmesan and a dash of salt and pepper. I put a big spoonful of the ricotta on top of this (or any tomato sauce!). Scatter the chopped basil and parsley to finish!
My little people finished their plates as well!
- 2 T olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 6-7 medium Roma tomatoes, diced
- 1 Large or 2 medium zucchini, diced small
- 2 T each basil, parsley, chopped (plus 1 T more for finishing)
- Salt & pepper
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- 2 T grated parmesan cheese
- Warm the oil in a medium pan on medium high heat.
- Add the onion and saute for 2-3 minutes until slightly softened. Add the garlic and cook until golden, 1 minute.
- Add the tomatoes, zucchini and herbs (not including the reserved ones for afterwards). Add salt and pepper to taste.
- Lower the heat to medium and cook until starting to break down, 6-7 minutes. Remove half of the sauce to a separate bowl.
- Using an immersion blender or just a masher, puree/mash the mixture a few times so it starts to become smooth. Add it back to the pan and stir in 1 T the parmesan. Spoon over cooked pasta.
- While cooking the sauce, mix together the ricotta, mozzarella and the remaining 1 T of parmesan and a dash of salt and pepper.
- Spoon the ricotta on top of this (or any tomato sauce!). Scatter the chopped basil and parsley to finish!
Please let me know what you thought of the Fresh Zucchini & Tomato Sauce with Ricotta! I would love to hear from you!
