Veggie pasta sauce with zucchini

Above photo before blending.

 The original recipe which calls for cream cheese with the veggies can be found here https://elavegan.com/veggie-pasta-sauce/#recipe

 I used cottage cheese instead of the cream cheese and I did 2 versions -/ one for hubby with tomatoes and one Gf one for me without the tomatoes. 

2 cups chopped tomatoes (I used fresh plum tomatoes- Roma)

1 and 1/2 cups chopped zucchini 

2 minced cloves of garlic

1 small onion chopped

1 cup bell pepper chopped ( I had orange and yellow ones)

1/2 teaspoon Italian spice blend

1/2 cup vegetable broth

5.3 ounces of cream cheese ( I used cottage cheese)

Salt and pepper if desired

Fresh basil and cooked pasta of choice

Directions- basically you mix all ingredients but not the pasta or basil and bake at 390 F.  I cooked mine for about 40 minutes then blended and served on pasta with fresh basil. The recipe just called for 22 minutes and letting the cream cheese brown. But it depends how big your veggie chunks are— you can leave some not blended  mixed in with blended as I did in the first photo— all depending on how you like. I also added a bit of parmigiana when serving.

Go to link for more details.

Yes and I still had more zucchini 😂 I did 2 recipes and actually used 2 cups of chopped squash in both recipes and still had some of this big guy left!! Was wonderful fresh squash!