Meghan Markle’s Zucchini Bolognese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
