Meghan Markle’s Zucchini Bolognese: A Gentle Twist on Comfort Food

Once I stumbled on the idea of using zucchini as the base for a meaty sauce, it felt like a quiet revelation. It’s a way to sneak more vegetables into a comfort dish without losing its soul. Plus, it’s an easy, forgiving method that lets the ingredients shine in simplicity.

Why This Recipe Calls Me Back

It’s a reminder that simplicity can be profound. The gentle, fresh flavor of zucchini feels like a quiet hug, especially when I need something nourishing but light. Plus, it’s a flexible, forgiving recipe that adapts to what’s in the fridge, making dinner feel less like a chore and more like a small act of kindness.

Breaking Down the Ingredients

• Zucchini: Fresh, slightly sweet, and tender when cooked, it replaces ground meat and adds moisture.
• Crushed tomatoes: Bright, slightly tangy base that forms the sauce’s heart. Use good quality for depth.
• Garlic: Intensely fragrant and pungent, it boosts the sauce’s warmth and complexity.
• Basil: Vivid, aromatic herb that brightens the dish with a lemony, peppery note.
• Olive oil: Rich and fruity, it coats the zucchini and helps develop flavors.
• Red pepper flakes: Add a subtle heat that makes each bite lively, not overwhelming.
• Onion: Sweet and savory, it forms the foundation of the sauce’s flavor.

Tools & Equipment for Zucchini Bolognese

• Box grater: To finely grate the zucchini to mimic ground meat texture.
• Large skillet: To cook the zucchini and sauce evenly.
• Wooden spoon: For stirring and scraping the pan.
• Chef’s knife: To chop onions, garlic, and basil.
• Measuring spoons: To measure seasonings accurately.

Step-by-Step: Making Zucchini Bolognese

Step 1: Start by grating 2 medium zucchinis finely, almost like a pulp, to mimic the texture of ground meat.

Step 2: Heat a splash of olive oil in a large skillet over medium heat, about 160°C / 320°F.

Step 3: Add the grated zucchini to the pan, stirring often. Cook for 5-7 minutes until it releases a subtle, fresh aroma and softens.

Step 4: Push the zucchini to the side of the pan, then add chopped onions and minced garlic. Sauté until translucent, about 3-4 minutes.

Step 5: Pour in a can of crushed tomatoes, stir well, and bring to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until thickened.

Step 6: Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes for a slight kick.

Step 7: Finish with a handful of chopped fresh basil and a drizzle of good olive oil. Serve hot over your favorite pasta or even zucchini noodles.

Cooking Checkpoints & Tips

• The zucchini should be soft but not mushy; it still needs to hold some texture.
• The sauce should be vibrant and slightly thickened, not watery or overly reduced.
• The aroma of garlic and basil should be fragrant, not burnt or muted—adjust heat if needed.

Common Mistakes & How to Fix Them

• Cooking at too high a heat, causing the sauce to burn.? Use a gentle simmer to avoid burning the tomato base.
• Sauce sticking to the pan and drying out.? Add a splash of water or stock if the sauce gets too thick.
• Overcooking zucchini, leading to a watery, limp texture.? Don’t overcook the zucchini, keep it tender but not mushy.
• Adding salt too early, which can make the sauce bitter.? Adjust seasoning at the end for best flavor.

This dish feels like a quiet rebellion against the usual. The zucchini’s subtle sweetness and the bright acidity of tomatoes make it feel both familiar and new. It’s a good reminder that comfort can come from the simplest ingredients, prepared with care. Enjoy it with a sprinkle of cheese or a squeeze of lemon, and savor that moment of simplicity.