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Zucchini Bolognese

This zucchini bolognese features tender, lightly sweet zucchini simmered with tangy crushed tomatoes, garlic, and fragrant olive oil. The dish has a thick, coating sauce with a vibrant, fresh appearance, perfect served over pasta or spiralized vegetables for a nourishing yet light meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 4 medium zucchini small and firm, grated or finely diced
  • 1 can (14 oz) crushed tomatoes bright, aromatic
  • 2 tablespoons olive oil good quality, fruity
  • 1/4 teaspoon red pepper flakes adjust to taste
  • to taste salt & pepper for seasoning
  • optional Parmesan or nutritional yeast sprinkled before serving

Equipment

  • Large skillet or sauté pan
  • Grater or sharp knife
  • Wooden spoon or spatula
  • Measuring spoons and cups

Method
 

  1. Heat the olive oil in a large skillet over medium heat until it shimmers softly, filling your kitchen with a fragrant aroma.
  2. Add the finely chopped onion to the skillet and sauté, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
  3. Stir in the minced garlic and cook for about 1 minute until it releases a smoky, pungent aroma, being careful not to burn it.
  4. Next, add the grated or finely diced zucchini, stirring to combine. Cook until the zucchini releases its moisture and becomes tender, about 8 minutes, watching for a slight shimmer from the oil.
  5. Pour in the crushed tomatoes and stir well, allowing the mixture to simmer gently. Season with salt, pepper, and a pinch of red pepper flakes for a subtle kick.
  6. Reduce the heat to low and let the sauce simmer uncovered for about 20 minutes, stirring occasionally until it thickens and the flavors meld beautifully.
  7. Taste the sauce and adjust the seasoning as needed, ensuring the zucchini is tender and the sauce is thick enough to coat a spoon.
  8. Serve the zucchini bolognese over your favorite cooked pasta or spiralized vegetables, then sprinkle with Parmesan or nutritional yeast for a cheesy finish.