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Zucchini Bolognese

This zucchini bolognese uses grated zucchini cooked down into a silky, flavorful sauce that mimics traditional meat-based sauces. It’s made with fresh vegetables and crushed tomatoes, simmered to develop depth and richness, resulting in a vibrant, hearty dish with a tender, sauce-coating texture. Perfect for quick weeknight dinners that are both healthy and satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini preferably young and tender
  • 1 can crushed tomatoes high-quality, preferably San Marzano or similar
  • 3 cloves garlic minced
  • 1 yellow onion finely chopped
  • 1 tablespoon olive oil good quality extra virgin
  • 1/2 teaspoon chili flakes optional for heat
  • to taste salt and pepper
  • Fresh basil chopped, for finishing

Equipment

  • Chef’s knife
  • Heavy-bottomed pan
  • Wooden spoon
  • Grater

Method
 

  1. Start by peeling and finely chopping the yellow onion, then set it aside. Mince the garlic cloves and prepare your zucchini for shredding.
  2. Grate the zucchini using a box grater or food processor until you have fine, rice-like strands. This helps it cook down quickly and creates a silky texture.
  3. Heat a tablespoon of olive oil in a heavy-bottomed pan over medium heat until it shimmers and begins to smoke slightly. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, hearing a gentle sizzle and smelling sweet aromatics.
  4. Add the minced garlic to the pan and cook for another 30 seconds, stirring constantly until it becomes fragrant and slightly golden, about 30 seconds to 1 minute.
  5. Stir in the grated zucchini, spreading it evenly in the pan. Cook, stirring often, until the zucchini releases moisture and starts to brown slightly, about 8 minutes, creating a fragrant, slightly caramelized aroma.
  6. Pour in the crushed tomatoes, then add chili flakes, salt, and pepper to taste. Stir well to combine all the ingredients and bring to a gentle simmer.
  7. Reduce heat to low and let the sauce simmer gently, uncovered, for about 20 minutes, stirring occasionally. The sauce should thicken slightly and develop a vibrant red color, with the zucchini fully tender.
  8. Taste the sauce and adjust salt and pepper as needed. Just before serving, tear fresh basil leaves and stir them into the sauce for a bright, aromatic finish.
  9. Serve the zucchini bolognese hot over pasta, rice, or enjoy it as a hearty vegetable side. The sauce should be silky, vibrant, and coated evenly on the surface.

Notes

For a richer flavor, add a splash of red wine when pouring in the crushed tomatoes. Use fresh herbs for a bright finish, and feel free to adjust chili flakes for desired heat.