Zucchini Bolognese
This zucchini bolognese is a vegetarian twist on the classic sauce, featuring tender zucchini simmered in a rich tomato base with garlic, herbs, and Parmesan. The dish develops a thick, flavorful sauce with a silky texture that coats pasta beautifully, offering a comforting and nourishing meal that feels both simple and indulgent.
Equipment
- Large sauté pan or wide skillet
- Sharp chef's knife
- Wooden spoon or silicone spatula
- Measuring spoons and cups
Ingredients
- 2 tablespoons olive oil extra virgin preferred
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste rich, concentrated
- 2 medium zucchini firm, glossy, diced
- 1/4 cup white wine or sherry optional, for brightness
- 1 teaspoon dried oregano or fresh, chopped
- 1 teaspoon dried basil or fresh, chopped
- 1/4 cup Grated Parmesan plus extra for serving
- 1/4 teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers and softly bubbles. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant—about 5 minutes. You should hear a gentle sizzle and see the onion turn a light golden color.
- Add the minced garlic and red pepper flakes to the pan. Cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant and slightly golden—this signals the garlic is perfectly toasted without burning.
- Stir in the tomato paste, mixing well with the onions and garlic. Cook for 2-3 minutes, allowing the paste to darken slightly and develop a rich, smoky aroma. You’ll notice the mixture becoming thicker and more fragrant.
- Dice the zucchini into small, bite-sized pieces and add to the skillet. Cook, stirring occasionally, until the zucchini begins to soften and release some juice—about 8 minutes. If the sauce sticks to the pan, splash in a little water or broth to help loosen it and promote even cooking.
- Pour in the white wine or sherry, then let it simmer for about 2 minutes until nearly evaporated, which intensifies the flavors and adds a subtle brightness to the dish.
- Add the dried herbs, salt, and pepper. Reduce the heat to low and let the sauce simmer gently for 10-15 minutes, stirring occasionally. During this time, the sauce will thicken slightly and deepen in flavor, coating the zucchini beautifully.
- Once the sauce has thickened and the zucchini is tender but not mushy, stir in the grated Parmesan and a handful of chopped fresh basil if using. Taste and adjust seasoning as needed—aim for a vibrant, slightly smoky, and savory flavor.
- Remove the skillet from heat and let it rest for about 5 minutes. This allows the sauce to thicken a little more as the flavors meld together, creating a silky, indulgent consistency.
- Serve the zucchini bolognese hot over your favorite pasta, with a sprinkle of extra Parmesan and a few fresh basil leaves on top for an extra touch of flavor and color. The sauce should coat the pasta smoothly, with a glossy finish and a rich aroma ready to enjoy.
Notes
Feel free to add a splash of balsamic vinegar at the end for extra depth or toss in some cooked lentils for added protein. This dish pairs beautifully with crusty bread and a simple green salad.