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Simmered Zucchini Mushroom Basil Pizza Sauce

A thick, savory tomato sauce simmered with finely chopped mushrooms and zucchini, finished with fresh basil for a sweet-herby, spreadable texture.

Simmered Zucchini Mushroom Basil Pizza Sauce

Ingredients

  • 14 oz400 gDiced tomatoes, canned
  • 1¾ cups sliced120 gWhite mushroomsfinely chopped
  • 1 cup chopped120 gZucchinifinely grated
  • ½ medium60 gYellow onionfinely diced
  • 2 tbsp30 gTomato paste
  • 1 tbsp15 gOlive oil
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried oregano
  • ⅔ cup leaves15 gFresh basilthinly sliced
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare the vegetables first: finely dice the onion, finely chop the mushrooms, grate the zucchini and squeeze out its excess liquid, and mince the garlic.
  2. Heat the olive oil in a medium pot over medium heat. Add the onion and cook for 4 minutes until soft.
  3. Add the mushrooms and cook for 5 to 6 minutes, stirring, until their liquid has cooked off and they begin to brown.
  4. Stir in the zucchini, garlic and oregano and cook for 2 minutes.
  5. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
  6. Add the canned tomatoes with their juice, the salt and the black pepper. Bring to a simmer, then lower the heat and simmer uncovered for 15 to 20 minutes, stirring often, until thick enough to spread without running.
  7. For a smoother sauce, mash with a potato masher or blend briefly with an immersion blender.
  8. Take the pot off the heat and stir in the basil. Cool slightly before spreading over pizza dough; refrigerate leftovers for up to 4 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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