Zucchini in tomato sauce

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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Zucchini in tomato sauce, a quick and simple recipe to make at home in summer: super simple and delicious, it’s a speedy solution for lunch or dinner and if there are any leftovers they can be used as a pasta sauce.

A truly key recipe you must try which is suitable for hot summer days.

This recipe is traditional in Italy: people use their own products and when you’ve this opportunity, the end result is even better than what you expect. Make sure you pick only long zucchinis, never the round ones and make sure you pick clean zucchini, with no signs or scars.

Melt in the mouth, full of flavor (but not too much), zucchini in tomato sauce is suitable for all ages and works perfectly as an accompaniment for meat and fish.

If you prepare too much and don’t feel like eating it as it is, add a little tomato passata and a quarter of an onion and use it as a sauce for pasta. Make sure you don’t add too much tomato sauce or passata when you use your zucchini for your pasta, otherwise they will disappear and won’t season the pasta.

These zucchinis can also be frozen: simply allow them to cool completely, place in a suitable container, cover with aluminum foil and freeze. They can be eaten in 6 months: simply defrost the zucchini into the fridge and heat them in an oven or a pan with a bit of oil and hot water.

This is the traditional recipe for preparing the best zucchini in tomato sauce, simple, quick and delicious: an ideal summer accompaniment that will leave you speechless!

Ingredients for 4 people

  • 4 zucchini (medium-big)
  • 1 clove of garlic
  • 100ml tomato passata
  • 2 tbsps oil
  • Salt
  • Basil
  • Red chili pepper


  1. First, wash the zucchini, remove the ends and cut them into cubes. If the inner part is too much, remove it with a corer.
  2. Add oil to a pan with the red chili pepper and garlic clove and leave to brown, then add the chopped zucchini and cover, leaving to cook on a moderate heat;
  3. Add a glass of hot water, leave to reduce, then pour in the tomato passata and salt and leave to cook for approximately 20 minutes, the time necessary for the sauce to thicken and for the zucchini to cook without burning;
  4. When fully cooked pour the zucchini into an aluminum bowl to keep them hot, add a few fresh basil leaves and serve.

Preparation time: 25 minutes

zucchine al pomodoro

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