Meghan Markle’s Zucchini Bolognese: A Quiet Revolution in Comfort Food

Zucchini bolognese feels like a quiet rebellion against the heavy, meat-laden sauces we often lean on. It’s a fresh take, inspired by the idea that vegetables can carry a dish just as well as meat, especially when treated with care. I love how it balances the sweetness and earthiness of zucchini with the acidity of ripe tomatoes, all simmered into something cozy.

This recipe is about making something nourishing without fuss, perfect for busy nights or when you want to clear out the fridge. It’s a reminder that even the simplest ingredients can become something unexpectedly satisfying. Plus, it’s a sneaky way to get more greens into your day, no guilt attached.

Why I keep returning to this zucchini bolognese

It’s simple, fast, and endlessly adaptable. I love how it transforms humble ingredients into something surprisingly satisfying. Plus, it’s a reminder that comfort food doesn’t need to be heavy or complicated.

Ingredient secrets for a vibrant zucchini bolognese

• Zucchini: Juicy, mild, and slightly sweet, zucchini becomes tender and flavorful when cooked right.
• Crushed tomatoes: Lively and bright, they form the base, adding a tangy, umami punch.
• Balsamic vinegar: A splash adds a smoky, sweet depth that makes the sauce sing.
• Fresh basil: A handful of fragrant leaves brightens everything, especially at the end.
• Red pepper flakes: A pinch of heat that balances the sweetness and adds complexity.
• Olive oil: Rich and fruity, it’s the foundation for sautéing.
• Garlic & onion: The aroma alone can lift your spirits, grounding the dish with warmth.

Tools of the trade for zucchini bolognese

• Sharp chef’s knife: For precise dicing of onion and garlic.
• Large skillet or sauté pan: To cook everything evenly and develop flavor.
• Wooden spoon: For stirring without scratching your pan.
• Vegetable peeler: To create fine zucchini strips or grate for texture.

Step-by-step: Making Zucchini Bolognese

Step 1: Gather your equipment: a sharp knife, a large skillet, a wooden spoon, and a vegetable peeler.

Step 2: Start by finely dicing the onion and garlic; cook in olive oil on medium heat until translucent, about 5 minutes.

Step 3: Add grated zucchini to the pan, cook until it releases its moisture and starts to brown, around 8 minutes.

Step 4: Pour in crushed tomatoes, season with salt, pepper, and a pinch of red pepper flakes. Simmer gently for 15 minutes.

Step 5: Finish with a splash of balsamic vinegar and fresh basil. Serve hot over your favorite pasta or grain.

Cooking checkpoints for perfect zucchini bolognese

• Onions should be translucent and fragrant, not browned or burnt.
• Zucchini should be tender and slightly caramelized, not soggy or mushy.
• Sauce should be thick enough to coat the back of a spoon, not watery.
• A splash of balsamic should add a subtle shine and depth to the sauce, not overwhelm.

Common pitfalls and how to fix them

• Garlic turning bitter or burning.? FORGOT to stir frequently, leading to burnt garlic. Fix: keep stirring, especially at the start.
• Soggy, watery sauce.? DUMPED in all the zucchini at once. Fix: add zucchini in stages, letting it release moisture.
• Sauce sticking and burning at the bottom.? OVER-TORCHED the sauce. Fix: reduce heat and add a splash of water to deglaze.
• Flat, bland taste.? Skipped seasoning. Fix: taste and adjust salt and acid near the end.

Zucchini Bolognese

Zucchini bolognese is a light, vegetable-based sauce that uses grated zucchini and crushed tomatoes, simmered with aromatics and seasoned with balsamic vinegar and basil. The dish develops a rich, thick texture with tender zucchini that absorbs flavors, resulting in a vibrant, cozy sauce perfect for serving over pasta or grains. It’s a fresh, nourishing twist on traditional bolognese, emphasizing simplicity and flavor.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Vegetarian

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 medium onion finely diced
• 3 cloves garlic minced
• 2 medium zucchini large, grated
• 1 can 14 oz crushed tomatoes
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil for sautéing
• a handful fresh basil roughly chopped, for finishing
• pinch red pepper flakes optional, for heat
• to taste salt and pepper

Equipment

• Sharp chef’s knife
• Large skillet or sauté pan
• Wooden spoon
• Vegetable peeler

Method

 

1. Gather your equipment: a sharp knife, a large skillet, a wooden spoon, and a vegetable peeler.
   
2. Finely dice the onion and minces the garlic, filling your kitchen with a warm, savory aroma.
   
3. Heat olive oil in your skillet over medium heat, then add the diced onion and minced garlic, sautéing until they turn translucent and fragrant, about 5 minutes.
   
4. While the aromatics cook, use the vegetable peeler to grate the zucchini into fine strips or small shreds.
   
5. Add the grated zucchini to the skillet with the aromatics, cooking until it releases moisture and begins to brown slightly, about 8 minutes.
   
6. Pour in the crushed tomatoes, stirring to combine. Season with salt, pepper, and a pinch of red pepper flakes for a gentle heat, then bring to a simmer.
   
7. Reduce the heat and let the sauce simmer gently for about 15 minutes, stirring occasionally until it thickens and the flavors meld beautifully.
   
8. Stir in a splash of balsamic vinegar to add depth and brightness, then tear in fresh basil leaves for a fragrant finish.
   
9. Taste the sauce and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
   
10. Serve the zucchini bolognese hot over your favorite pasta, rice, or grains, garnished with extra basil if you like.