Meghan Markle’s Zucchini Bolognese Recipe

Introduction

Meghan Markle’s Zucchini Bolognese is a light and flavorful twist on the classic meat sauce, featuring tender, slow-cooked zucchini instead of meat. This comforting pasta dish is perfect for a cozy dinner that’s both satisfying and veggie-packed.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 medium white onion, finely chopped
• 5 medium zucchini, finely chopped
• 1 chicken bouillon cube
• 1/2 cup water
• Kosher salt
• Freshly ground black pepper
• 3/4 lb. rigatoni
• 1 cup finely grated Parmesan, plus more for serving
• Juice of 1/2 lemon
• Pinch of crushed red pepper flakes
• Fresh basil leaves, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 7 minutes.
2. Step 2: Stir in the finely chopped zucchini, chicken bouillon cube, and water. Season with kosher salt and freshly ground black pepper to taste.
3. Step 3: Reduce the heat to low and cover the pot. Let the zucchini mixture cook, stirring often, until the zucchini breaks down and becomes very soft, about 4 hours. The texture should be mushy, which creates a rich sauce.
4. Step 4: While the zucchini is cooking, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Drain the pasta and transfer it to the pot with the zucchini sauce.
5. Step 5: Add the grated Parmesan, lemon juice, and crushed red pepper flakes to the pasta and zucchini mixture. Toss thoroughly to combine all flavors.
6. Step 6: Divide the pasta among shallow bowls or plates. Garnish with fresh basil leaves and additional Parmesan before serving.

Tips & Variations

• For a vegetarian version, substitute the chicken bouillon cube with vegetable bouillon or broth.
• Use other pasta shapes like penne or fusilli if rigatoni is unavailable.
• Adding a splash of white wine during the zucchini cooking process can deepen the flavor.
• For a richer sauce, stir in a tablespoon of butter or a drizzle of cream at the end.

Storage

Store leftover zucchini bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of zucchini?

Yes, summer squash like yellow squash can be used as a substitute with similar results. They will break down similarly and provide a mild flavor.

Is it necessary to cook the zucchini sauce for 4 hours?

The long cooking time allows the zucchini to fully break down and develop a rich, meaty texture. You can cook it for less time, but the sauce will be less thick and less flavorful.

Meghan Markle’s Zucchini Bolognese Recipe

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★★★★★

5 from 61 reviews

This comforting and flavorful Zucchini Bolognese recipe inspired by Meghan Markle transforms simple zucchini into a rich, hearty sauce served over rigatoni pasta. Simmered slowly on the stovetop for several hours, the zucchini breaks down into a luscious texture that mimics traditional meat-based bolognese, enhanced with Parmesan cheese, fresh basil, and a touch of lemon for brightness.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 4 hours 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Zucchini Bolognese Sauce

• 1 tbsp. extra-virgin olive oil
• 1 medium white onion, finely chopped
• 5 medium zucchini, finely chopped
• 1 chicken bouillon cube
• 1/2 cup water
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Pasta

• 3/4 lb. rigatoni
• 1 cup finely grated Parmesan cheese, plus more for serving
• Juice of 1/2 lemon
• Pinch of crushed red pepper flakes
• Fresh basil leaves, for serving

Instructions

1. Heat the oil and soften onion: In a large pot over medium heat, warm the extra-virgin olive oil. Add the finely chopped white onion and cook, stirring occasionally, until the onion is softened and translucent, about 7 minutes.
2. Simmer the zucchini sauce: Stir in the finely chopped zucchini, chicken bouillon cube, and 1/2 cup of water. Season with kosher salt and freshly ground black pepper to taste. Reduce the heat to low and cover the pot. Let it cook gently, stirring often, until the zucchini has broken down and become very soft and mushy, about 4 hours. This slow cooking develops deep flavor and a bolognese-like texture.
3. Cook the rigatoni: While the zucchini simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, usually around 10-12 minutes. Drain the pasta thoroughly.
4. Combine pasta and sauce: Add the cooked rigatoni to the pot with the zucchini sauce. Stir in the finely grated Parmesan cheese, lemon juice, and crushed red pepper flakes. Toss well to combine all ingredients evenly.
5. Serve with basil and extra Parmesan: Divide the pasta among shallow bowls or plates. Garnish each serving with fresh basil leaves and additional Parmesan cheese as desired. Serve immediately while warm.

Notes

• This dish relies on slow simmering to extract fullest flavor from the zucchini, so plan ahead for the 4-hour cooking time.
• Using a chicken bouillon cube adds a savory depth; for a vegetarian version, substitute with vegetable bouillon or broth.
• Adjust crushed red pepper flakes to your preferred spice level or omit for milder flavor.
• Freshly grated Parmesan provides much better flavor than pre-grated varieties.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, adding a splash of water if the sauce thickens too much.

Keywords: Zucchini Bolognese, Meghan Markle recipe, vegetarian pasta sauce, zucchini pasta sauce, rigatoni bolognese, slow simmer sauce