Meghan Markle’s Zucchini Bolognese: A Hidden Gem of the Garden Kitchen

In a world obsessed with meaty sauces, this zucchini bolognese offers a fresh perspective. It’s a clever way to use garden produce, turning it into something hearty and comforting without the heaviness of traditional meat. I love how it’s all about coaxing out flavor with patience and gentle heat.

Why I Keep Returning to This Dish

It’s simple, adaptable, and forgiving. The way zucchini melts into a tender sauce makes me feel like I’ve captured summer’s best in a bowl. Plus, it’s quick enough to make on a whim but satisfying enough to serve as a main. That balance keeps pulling me back.

Breaking Down the Key Players

• Zucchini: Fresh, mild, and slightly sweet, it’s the star here. No need to peel, just grate for quick cooking.
• Crushed tomatoes: Juicy and bright, they form the base. Use good-quality canned tomatoes for depth.
• Onion: Adds sweetness and depth. Yellow or white work fine, just chop finely.
• Garlic: Gives a pop of pungency. Smash and mince for maximum flavor.
• Olive oil: Fat that carries flavor and helps cook the zucchini evenly.
• Fresh herbs: Basil or oregano brighten the dish. Use fresh if possible for that lively aroma.
• Salt and pepper: Essential for balancing flavors. Taste as you go.

Tools of the Trade for a Smooth Cook

• Wide skillet or sauté pan: Provides ample surface area for even cooking and caramelization.
• Grater: Quickly turns large zucchinis into fluffy, sauce-friendly strands.
• Wooden spoon: Stirs gently without damaging the delicate zucchini.
• Can opener: Eases access to crushed tomatoes.

The Cooking Journey – From Garden to Plate

Step 1: Start by grating 3 large zucchinis into a bowl. No need to peel, just a gentle squeeze to remove excess moisture.

Step 2: Heat a tablespoon of olive oil in a wide skillet over medium heat, about 160°C/320°F. Add the grated zucchini and cook until it shrinks and turns slightly golden, about 8 minutes.

Step 3: Push the zucchini to one side. In the same pan, add chopped onion and garlic. Cook until fragrant, about 3 minutes.

Step 4: Mix the zucchini with the onion and garlic. Pour in a can of crushed tomatoes, and simmer on low for 20 minutes, stirring occasionally.

Cooking Touchpoints and Tips to Keep in Mind

• Zucchini should be slightly wilted and just beginning to brown for the best flavor.
• The sauce should be thick enough to coat the pasta without pooling—adjust simmer time accordingly.
• Smell for a sweet, roasted aroma from the zucchini and caramelized onions—it’s your cue to finish.

Common Pitfalls and How to Dodge Them

• Zucchini turns to liquid and loses texture.? Add more oil and cook zucchini longer if it turns mushy.
• Sauce remains thin and drippy.? Cook the sauce uncovered for a few extra minutes if too watery.
• Burnt garlic makes everything bitter.? Reduce heat if garlic or onions start to burn.
• Sauce scorches or sticks.? Stir more often if sauce sticks or burns to the pan.

Zucchini Bolognese

This zucchini bolognese transforms garden-fresh zucchinis into a hearty, meatless sauce by gently cooking grated zucchini with crushed tomatoes, onions, and garlic until tender and flavorful. The dish boasts a thick, rustic texture with a vibrant, summery aroma, perfect for serving over pasta or grains. It’s a simple, forgiving recipe that highlights the natural sweetness and moisture of zucchini.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 3 large zucchini no need to peel
• 1 can crushed tomatoes preferably good quality
• 1 yellow onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• to taste salt and pepper
• a handful fresh basil or oregano chopped

Equipment

• Wide skillet or sauté pan
• Grater
• Wooden spoon
• Can opener

Method

 

1. Grate the zucchinis into a large bowl, then gently squeeze out excess moisture with your hands or a clean towel.
   
2. Heat olive oil in a wide skillet over medium heat until shimmering and fragrant.
   
3. Add the grated zucchini to the skillet and cook, stirring occasionally, until it shrinks and begins to turn lightly golden, about 8 minutes. This develops a sweet aroma and slightly crispy edges.
   
4. Push the zucchini to one side of the pan, then add chopped onion and cook until soft and fragrant, about 3 minutes. The onion should become translucent and smell sweet.
   
5. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   
6. Mix the zucchini, onion, and garlic together, then pour in the crushed tomatoes. Stir well to combine.
   
7. Bring the sauce to a gentle simmer and cook uncovered on low heat for about 20 minutes, stirring occasionally. The sauce will thicken and develop a rich aroma.
   
8. Taste and season with salt and pepper as needed, then stir in chopped fresh herbs for brightness.
9. Once the sauce has thickened to coat the back of a spoon and the zucchini is tender, remove from heat.
10. Serve hot over your favorite pasta, grains, or enjoy as a hearty vegetable main. Garnish with additional herbs if desired.