Meghan Markle Zucchini Bolognese: A Gentle Powerhouse in Your Bowl

This recipe started as an experiment to turn a humble vegetable into something unexpectedly hearty. The idea was to keep the flavors clean and let the zucchini shine through, which is often overlooked. It’s a reminder that vegetables can carry a dish just as much as meat or cheese, if you treat them right.

Why I keep coming back to this zucchini bolognese

It’s simple, adaptable, and feels nourishing without heaviness. The gentle sweetness of zucchini and the punch of tomatoes remind me to celebrate vegetables. Plus, it’s forgiving—perfect on busy nights or when I want something cozy but fresh. Every time, I feel a little more rooted in the kitchen, playing with flavors and textures that actually matter.

Breaking down the ingredients

• Zucchini: My secret to lightness—soft, tender, with a gentle vegetal sweetness. Swap with carrots for a sweeter touch.: Use fresh zucchinis, ideally small and firm. Overripe ones get soggy and bitter.
• Crushed tomatoes: The base of tangy, bright flavor. Canned is easiest, but fresh pureed tomatoes work if in season.: Look for a bright red, aromatic can or ripe, juicy tomatoes.
• Garlic: The punchy backbone—don’t skimp. Use fresh for the best aroma and flavor.: Crushed or minced, it releases a smoky, pungent aroma when sautéed.
• Olive oil: The silent flavor carrier—use good quality.: A fruity, peppery olive oil adds depth to the sauté.
• Red pepper flakes: For a gentle heat that balances the sweetness.: Adjust to your taste, but a pinch wakes up the dish.
• Parmesan or nutritional yeast: A salty, cheesy finish—optional but recommended.: Adds umami and creamy texture, sprinkle just before serving.
• Salt & pepper: Essential for balancing flavors—don’t skimp.: Season gradually, tasting as you go. Salt enhances sweetness.

Tools of the trade for this zucchini bolognese

• Large skillet or sauté pan: For cooking everything evenly and at the right temperature.
• Grater or sharp knife: To finely dice or grate the zucchini, depending on texture preference.
• Wooden spoon or spatula: To stir without scratching your pan and to keep control.
• Measuring spoons and cups: Accurate seasoning and ingredient measurement.

Step-by-step guide to zucchini bolognese

Step 1: Start by finely chopping 1 large onion and 2 cloves of garlic. Sauté in olive oil over medium heat until translucent and fragrant, about 5 minutes.

Step 2: Add 4 medium zucchinis, grated or finely diced. Cook until they release their moisture and soften, about 8 minutes.

Step 3: Pour in 1 can (14 oz) of crushed tomatoes. Stir well, season with salt, pepper, and a pinch of red pepper flakes. Simmer gently for 20 minutes.

Step 4: Taste and adjust seasoning. Serve over warm pasta or spiralized veggies, topped with a sprinkle of Parmesan or nutritional yeast.

Cooking checkpoints and tips you won’t want to miss

• The zucchini should be soft but not mushy, with a slight shimmer from the oil.
• The sauce should be thick enough to coat the back of a spoon, not runny.
• A vibrant aroma of garlic and tomatoes should fill your kitchen, signaling it’s almost ready.

Common pitfalls and how to dodge them

• Zucchini turns out bland.? FORGOT to salt the zucchini early.
• Sauce is uneven and watery.? DUMPED in all the tomatoes at once.
• Bitterness and burnt aroma.? OVER-TORCHED the garlic.
• Sauce lacks depth and richness.? Skipped simmering.

This dish is a quiet rebellion against the usual heavy sauces. The zucchini’s subtle sweetness and the bright acidity of tomatoes make each spoonful lively and comforting without being overwhelming. It’s a flexible recipe—feel free to toss in herbs, a splash of wine, or whatever greens you have lurking in the fridge.