Free Recipe @ Joecr's Recipes: Zucchini Spaghetti Sauce (Spaghetti Sauce)

Zucchini Spaghetti Sauce: Date Added: 28 Aug 2009
Listed in: Sauces / Spaghetti Sauce Ingredients

5 Tablespoons oil
1 pound Zucchini (about 4 small), unpared, cut into bite sized pieces
6 Tablespoons butter or margarine
2 teaspoons milk
¾ cup Parmesan cheese
3 Tablespoons butter or margarine softened
1 egg yolk, slightly beaten
1 teaspoon dried basil leaves, crumbled
¼ teaspoon salt

Heat 1 Tablespoon of the oil in a 10 inch skillet over medium heat. Saute half the Zucchini pieces in the oil until golden, about 3 minutes. Remove with a slotted spoon & drain on paper towels. Repeat the procedure with another Tablespoon of the oil & the remaining Zucchini.

Heat 3 Tablespoons of butter & 3 Tablespoons of oil in the same skillet over medium heat. Dissolve the flour in the milk & stir into the skillet. (Not sure how much flour I didn't see it in the list of Ingredients.) (I wonder if it is about 3 Tablespoons as I see 9 Tablespoons of butter in the Ingredients but I only see 6 Tablespoons of butter used in total.) Cook & stir until thickened, about 1 minute.

Stir the Zucchini, ¾ cup Parmesan cheese, 3 Tablespoons butter, the egg yolk, basil & salt into the sauce. Stir until the Parmesan is melted is melted & the sauce is smooth, about 1 minute. Serve the sauce immediately over hot cooked pasta. Sprinkle the top with more Parmesan cheese. Makes 2-4 servings.

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