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Zucchini Cream Sauce over Basmati

This fresh take on a southern summer staple will have the family begging for more. A complete vegetarian meal, this dish would be great over or under you favorite meats, grains, and pastas. Serves 6.



  • 4lb Zucchini, diced
  • 1Lg White, Yellow, or Sweet Onion, diced
  • 4T Extra Virgin Olive Oil (EVOO), divided
  • 2T Paprika
  • 2T Basil, fresh, minced
  • 2T Dill, fresh, minced (halve if using dried)
  • 2T Tomato Paste
  • 1T Harissa Paste (opt)
  • 2C Sour Cream
  • 4 Garlic cloves, minced
  • 1Pt Tommy Toe Tomatoes, halved


  • Preheat oven to 400F.
  • Place Zucchini, Onion, EVOO, S&P, and Paprika in a large mixing bowl. Toss to coat.
  • Place contents of bowl on large baking sheet. Roast in oven ~20minutes until soft and light charred.
  • While Vegetables roast, heat remaining in oil in a large heavy pot. Preferably an enameled dutch oven.
  • When oil shimmers, add halved tomatoes. Cook until tomatoes lose structure, about 5 minutes.
  • Add minced garlic. Cook until fragrant, about 2 minutes.
  • Add tomato paste and Harissa paste. Cook until liquid reduces and sauce begins to thicken.
  • Turn OFF heat. Add Sour Cream, Basil, Dill, and combine. Sauce should be a pale pink at this point.
  • Stir in the Roasted vegetables and fold to combine.
  • Serve over hearty noodles, fettuccine, pappardelle, rotini, or long grain rice, basmati.

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