Meghan Markle’s Zucchini Bolognese: A Fresh Take on Comfort Food

This recipe started as a way to use up those unruly zucchinis hiding in the back of my fridge. It’s a twist on traditional bolognese, swapping ground meat for shredded zucchini, but keeping the depth of flavor. It’s honest and straightforward, perfect for when you want something nourishing without much fuss. Plus, it’s surprisingly satisfying, even if you’re not a vegetable fanatic.

Why This Zucchini Bolognese Keeps Calling Me Back

It’s quick, honest, and endlessly flexible. I love how it feels both nourishing and fresh, especially on busy nights when I crave something warm but not heavy. The way the zucchini absorbs all those tomato and garlic notes keeps surprising me each time. It’s a reminder that simple ingredients, treated right, can make something quietly memorable.

Breaking Down the Ingredients

• Zucchini: Juicy, mild, and perfect for a lighter sauce, with a subtle sweetness when cooked down.
• Onion and garlic: Base aromatics that add depth and warmth, essential for flavor layering.
• Crushed tomatoes: Gives the sauce a rich, tangy backbone—look for a bright, slightly acidic can.
• Red pepper flakes: Adds a gentle heat; start small, then go bold if you like a kick.
• Olive oil: A good splash for sautéing, helps meld the flavors beautifully.
• Salt and pepper: Basic seasonings that really make the other flavors pop.
• Fresh herbs (basil or parsley): Brightens the dish with an herbal, aromatic lift—add just before serving.

Tools of the Trade for Zucchini Bolognese

• Box grater: For shredding zucchinis easily and quickly.
• Deep skillet or large saucepan: To cook the sauce evenly and allow simmering.
• Wooden spoon: For stirring without scratching your pan.
• Measuring spoons and cup: To keep seasoning precise.
• Knife and chopping board: For prepping onions, garlic, and herbs.

Cooking the Zucchini Bolognese in Steps

Step 1: Start by grating 2 medium zucchinis on the coarse side of your box grater, aiming for juicy, slightly ragged shreds.

Step 2: Heat a splash of olive oil in a deep pan over medium heat—about 180°C (355°F). Add finely chopped onion and garlic, cooking until soft and fragrant, about 3 minutes.

Step 3: Toss in the zucchini, stirring often, letting it release its moisture and soften for about 5-7 minutes. It should look glossy and slightly shrunk.

Step 4: Pour in a can of crushed tomatoes, season with salt, pepper, and a pinch of red pepper flakes. Simmer gently, uncovered, for 15-20 minutes, stirring occasionally.

Key Checks to Nail the Zucchini Bolognese

• Zucchini should be tender but not mushy, with a slight bounce when pressed.
• Sauce should be thick and coats the back of a spoon, not watery.
• A rich, tomato aroma with a hint of garlic and basil signals readiness.

Common Mistakes and How to Fix Them

• Burnt garlic and bitter taste.? Use a lower heat to prevent garlic from burning.
• Sauce turning watery.? Drain excess zucchini moisture halfway through cooking.
• Clumpy, dry sauce.? Add a splash of water if the sauce thickens too much.
• Flat flavor.? Don’t forget to taste and adjust salt before serving.

This dish is a gentle reminder that comfort food can be light and vibrant, even when packed with flavor. The zucchini keeps it fresh, almost garden-like, and the slow simmer develops a subtle sweetness. Feel free to toss in fresh herbs or a sprinkle of parmesan—whatever makes it your own. It’s simple, honest, and endlessly adaptable—perfect for a quiet weeknight or a relaxed weekend.