23, 2023
This zucchini Bolognese is surprisingly rich and creamy.
Meghan Markle gave us a peek into her favorite foods in a2018 interview.
That was enough to send me into the kitchen to test this wonder sauce!
Meghan uses only zucchini, water and a bit of bouillon for her zucchini Bolognese.
But I wanted to build out the flavors a bit more.
The result is a fresh pasta sauce thats the perfect summer dinnerand no, it doesnt involve zucchini noodles!
Add onion and cook until it starts to soften, about 6 minutes.
Then season with 1/2 teaspoon salt.
Whisk together 12 cup water and bouillon cube then add to onion mixture.
Stir in zucchini, garlic and 1/4 teaspoon salt.
Reduce heat to low and cook, covered, until zucchini is falling apart, 4 hours.
Bring a large pot of water to a boil; season generously with salt.
Add pasta and cook untilal dente,about 1 minute less than the package directions.
Reserve 1 cup of pasta cooking water, then drain your pasta.
Add drained pasta and 1/4 cup reserved pasta cooking water; stir well to combine.
you might add additional pasta cooking water by the tablespoon to achieve deserved sauciness.
Season with salt to taste.
Top servings with additional grated Parmesan and red pepper flakes.
Heres What I Thought
First off, lets say what this dish isand what it isnt.
What it is: a creamy almost-vegetarian pasta dish.
What it isnt:traditional Bolognese.
The first taste of this creamy veggie pasta took me by surprise.
Its unexpected but grew on me with every bite I took!
The creamy, luscious sauce was what I liked most about this zucchini Bolognese.
The zucchini cooks down into something resembling a pureed sauce.
The dish itself is tangy and fresh while also being perfectly cozy.
I do think its missing a certain savorinessbut thats nothing some crumbled bacon couldnt fix.
Tips for Making Zucchini Bolognese
Can I make this vegetarian/vegan?
you might absolutely make this recipe vegetarian by using vegetable bouillon instead of chicken bouillon.
If you’re gonna wanna make this vegan, skip the Parmesan cheese altogether.
How can I make this my own?
Do I need to cook the zucchini for 4 hours?
You could get away with cooking the zucchini and onion mixture for 3 hours.
Dont skip this stepset aside enough time to cook the zucchini into a soft mush.
Weve found many ways to use it, including this spiced cake thats super moist and chocolaty good.
Its fun to make a topping for zucchini and a good solution for a never-ending crop.
It has been an excellent and wholesome way to use up all of the zucchini from my garden.
If using thawed shredded zucchini, ensure to drain very well.
I love their creamy caramel frosting.
They’re such a scrumptiousdessert made with zucchinis, you actually forget you’re eating your vegetables, too!
It’s just right for brunch, lunch or a light supper.
Loosen the nutritious zucchini crust from the pan with a metal spatula.
We missed every bite when we moved away, so I developed this recipe.
I serve them warm out of the oven.
Keith Mesch, Mt.
Happily, my family requests this corn souffle side dish often, so it’s a keeper.
My kids love it, though I leave out the jalapeno when making it for them.
It even won a blue ribbon at our county fair!
Regina Stock, Topeka, KansasGo to RecipeZucchini Peach JellyI like to use this jelly as a condiment.
It’s always a conversation pieceeveryone wonders about the “green” ingredient!
We squeeze the zucchini well before using to remove excess moisture.
I tried it from scratch with shredded zucchini and fresh blueberries instead.
Its a nifty combo.
The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice.
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