I started swapping zucchini for meat after a summer garden binge left me with more than I could handle. It was a way to keep the comforting, hearty feel of a bolognese but lighten it up and make it feel fresh. There’s something about the way zucchini’s mild sweetness and soft texture blend into a sauce that feels like a secret. It’s a simple trick that makes the veggie feel indulgent, not sneaky.
Why I Keep Coming Back
Because it’s a reminder that light, fresh dishes don’t have to sacrifice flavor or comfort. It’s forgiving, adaptable, and honest—perfect for those days when I need something nourishing that doesn’t weigh me down.
Inside the Ingredients
- Zucchini: Gives a silky texture and mild sweetness, almost like a secret between you and the sauce.
- Olive oil: The base for sautéing, adds a fruity, deep aroma.
- Crushed tomatoes: Provides the tangy, umami backbone—use good quality or canned.
- Garlic and onion: Layered aromatics that bring warmth and complexity.
- Red pepper flakes: A little heat to wake up the palate—adjust to taste.
- Lemon juice: Brightens the sauce and highlights the zucchini’s sweetness.
Tools of the Trade
- Chef’s knife: For chopping zucchini, onion, and garlic.
- Large skillet or frying pan: To cook the vegetables evenly.
- Wooden spoon: For stirring and scraping the pan.
- Measuring spoons: To add precise seasonings.
- Can opener: To open the crushed tomatoes.
How to Make Meghan Markle’s Zucchini Bolognese
Step 1: Wash and finely chop 2 medium zucchinis, aiming for a texture that’s almost like a coarse paste.
Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat, about 160°C (320°F).
Step 3: Add the zucchini and cook, stirring often, until it softens and releases a fragrant, slightly sweet smell—about 8 minutes.
Step 4: Push zucchini to one side of the pan. In the cleared space, add 1 diced onion and 2 minced garlic cloves; cook until translucent, about 3 minutes.
Step 5: Mix everything together, add a splash of white wine or broth, and simmer until the zucchini mixture thickens, around 10 minutes.
Step 6: Stir in a can of crushed tomatoes, a pinch of red pepper flakes, and salt to taste. Let simmer for another 15 minutes.
Step 7: Taste and adjust seasoning—more salt or a squeeze of lemon juice if needed. Serve hot over pasta or polenta.
Cooking Checkpoints & Tips
- Zucchini should be soft and slightly translucent, not mushy or browned.
- Tomatoes should be thick and fragrant, with a deep, umami aroma.
- The sauce should coat the back of a spoon, not be runny or dry.
Common Mistakes & How to Fix Them
- Zucchini sticking and burning.? Add more oil if zucchini sticks to the pan and burns.
- Sauce too thin.? Simmer longer if sauce remains watery.
- Garlic turning bitter.? Stir more frequently if garlic burns.
- Zucchini turning mushy.? Avoid overcooking zucchini if you want texture.
Zucchini Bolognese
Ingredients
Equipment
Method
- Wash and finely chop the zucchinis until they resemble a coarse paste, which helps them blend seamlessly into the sauce.
- Heat the olive oil in a large skillet over medium heat until it shimmers and begins to smell fruity and inviting.
- Add the chopped zucchini to the skillet and cook, stirring often, until it softens and releases a fragrant, slightly sweet aroma—about 8 minutes. The zucchini should look translucent and silky.
- Push the zucchini mixture to one side of the pan, then add the diced onion to the cleared space. Cook, stirring occasionally, until translucent and fragrant—about 3 minutes.
- Add the minced garlic and cook for another minute, until it becomes fragrant and slightly golden, stirring constantly to prevent burning.
- Mix the zucchini, onion, and garlic together, then pour in a splash of white wine or broth if desired. Let it simmer until the mixture thickens and the flavors meld—about 10 minutes.
- Stir in the crushed tomatoes, red pepper flakes, and a pinch of salt. Bring the sauce to a gentle simmer and cook for about 15 minutes, allowing it to thicken and deepen in flavor.
- Taste the sauce and adjust the seasoning, adding more salt if needed. Finish with a squeeze of lemon juice to brighten the flavors.
- Serve the zucchini bolognese hot over your favorite pasta or polenta, spooning the sauce generously and enjoying the silky, vibrant dish.
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