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.
