Meghan Markle’s Zucchini Bolognese: A Quiet Revolution in the Kitchen

This recipe came about after I realized how often I overlook zucchini in my fridge. It’s a vegetable I usually toss into salads or grate into muffins, but here it takes center stage, transforming into a rich, flavorful sauce. It’s a way to cook with what’s fresh and in-season, without the heaviness of traditional Bolognese.
There’s something quietly satisfying about turning humble zucchini into a dish that feels special. It’s a reminder that simplicity, when executed with care, can be just as comforting as a slow-cooked meat sauce, but a lot lighter.

Why I keep coming back to this recipe

It’s quick, adaptable, and feels like a small victory every time I pull it together. The way the zucchini melts into the sauce, releasing a slightly sweet, smoky aroma, is oddly comforting. Plus, it’s a reminder that good food doesn’t need to be complicated or heavy, just honest and well-made.

Breaking down the ingredients

• Zucchini: The star here—flesh softens into a silky, slightly sweet sauce base. Use fresh, firm zucchinis for best flavor.
• Garlic: Adds aroma and depth. Use fresh minced garlic for punch, or garlic powder if pressed for time.
• Crushed tomatoes: Provides the tang and body. Opt for good-quality canned tomatoes for a richer flavor.
• White wine or lemon juice: Brings brightness and acidity. Use wine for a richer taste, lemon for a fresher zing.
• Olive oil: The foundation of flavor. Good, fruity olive oil makes all the difference.
• Herbs and chili flakes: Optional but recommended for complexity. Adjust to taste, fresh basil works great here.
• Pasta: Lighter than traditional Bolognese, choose your favorite shape—spaghetti or penne work well.

Tools and equipment for zucchini Bolognese

• Large skillet: To cook the zucchini and sauce evenly.
• Grater: To shred the zucchini finely for quick cooking.
• Wooden spoon: To stir and combine ingredients without scratching your pan.
• Ladle or small cup: To measure and add pasta water or liquids.
• Pot for pasta: To cook the pasta to al dente.

Step-by-step guide to a zucchini-baked, sauce-simmered wonder

Step 1: Start by grating 3 medium zucchinis, you want them fine so they cook down quickly and evenly.

Step 2: Heat a tablespoon of olive oil in a large skillet over medium heat until shimmering.

Step 3: Add the grated zucchini, sprinkle with a pinch of salt, and cook for 5-7 minutes, stirring often. The zucchini should soften and release some water.

Step 4: Push the zucchini to the side, then add a chopped small onion and minced garlic to the same pan. Cook until fragrant, about 2 minutes.

Step 5: Increase heat to medium-high. Pour in a splash of white wine or a squeeze of lemon juice to deglaze, scraping up any bits stuck to the pan.

Step 6: Add a can of crushed tomatoes, a teaspoon of dried oregano, and a pinch of chili flakes. Simmer uncovered for 15 minutes, stirring occasionally.

Step 7: Taste and adjust salt and pepper. The sauce should be vibrant, slightly thickened, and fragrant.

Step 8: While simmering, prepare your pasta according to package instructions until al dente. Save a cup of pasta water.

Step 9: Drain pasta and toss it with the zucchini sauce, adding a little pasta water if needed to loosen. Serve immediately.

Cooking checkpoints and tips to keep in mind

• Zucchini should be tender, not mushy, with a slight shimmer from the released water.
• The sauce should coat the pasta smoothly, not be watery or gloopy.
• A good aroma of garlic, tomato, and a hint of lemon should fill your kitchen as it simmers.

Common mistakes and how to fix them

• Under-seasoned zucchini during cooking.? Add more salt early, zucchini can be bland without it.
• Soggy, watery texture.? Cook zucchini on medium-high, not low, to evaporate water quickly.
• Mushy vegetable that loses flavor.? Don’t overcook the zucchini; it should be tender but still slightly firm.
• Burnt bits and bitter taste.? Deglaze with wine or lemon early to prevent burning.

This zucchini bolognese feels like a secret handshake with the season. It’s a reminder that lightness and flavor can coexist happily in a bowl, even when the world feels heavy. I love how it’s flexible—throw in herbs you have, skip the wine if needed, and still come out with something bright and satisfying. It’s simple, honest food that invites you to slow down and really taste what’s in your bowl.