I recently moved to Vermont, where seasonal produce shows up on shelves more frequently than a bag of chips. With easy access to fresh veggies, I often fill my tote beyond control. When my fridge is overflowing with greens, I constantly search for creative ways to cook them.
That’s when I stumbled upon a Zucchini Bolognese hack from Meghan Markle. As a pasta lover, I was thrilled to try it. My obsession with pasta runs deep — one time in Tuscany, a chef even came out of the kitchen to give me an extra helping. With a fridge full of fresh zucchini, I couldn’t wait to make this beloved dish.
How I Made Meghan Markle’s Zucchini Bolognese
To start, grab a medium white onion and zucchini and chop them into small pieces. Heat extra-virgin olive oil in a large pot over medium-high heat. Toss in the onions and cook until soft and translucent, about 5–8 minutes, stirring frequently to prevent sticking. Add the zucchini, water, and a bouillon cube, and mix thoroughly. Season with salt and pepper to taste.
Cover the pot, reduce heat to low, and let it cook for about two hours (the original recipe says four, but two is perfect), stirring occasionally until the zucchini completely breaks down into a creamy sauce.
Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook until al dente. Drain the rigatoni and combine it with the zucchini sauce in the pot. Finish the Zucchini Bolognese with lemon juice, Parmesan, and red pepper flakes. Serve with extra cheese on top for a comforting touch.
My Honest Review of Meghan Markle’s Zucchini Bolognese
Having spent months living with an Italian host mom and tasting countless pasta dishes, I can confidently say this Zucchini Bolognese competes with the best. Stewing the zucchini allows it to soak up all the savory flavors from the chicken bouillon. Despite the simple seasonings — just salt, pepper, and red pepper flakes — the sweet, buttery zucchini makes this dish incredibly flavorful.
I made a few tweaks to prevent the sauce from burning. Deglazing the pot with water is a must if it starts to dry out. While the recipe suggests simmering for four hours, I found two hours is enough for the perfect creamy consistency. The moment I finished the sauce with lemon juice and Parmesan, I couldn’t wait to dig in. This vegetarian take on traditional Bolognese is rich, comforting, and perfectly creamy.
Tips for Making Meghan Markle’s Zucchini Bolognese
- Continuously rehydrate the stew: Deglaze the pot with water or chicken stock anytime the zucchini sauce dries out to prevent burning.
- Add crispy toppings: Fried pancetta or mushrooms add crunch and depth of flavor to your Zucchini Bolognese.
- Use reserved pasta water: Add a splash of pasta water to the sauce for an extra creamy texture.
- Substitute zucchini: Yellow squash, pumpkin, or butternut squash can replace zucchini while keeping the dish hearty and flavorful.
Key Takeaways
- Zucchini Bolognese is a healthy, vegetarian twist on the classic meat sauce.
- Stewing the zucchini slowly enhances its natural sweetness and creamy texture.
- Simple seasonings like salt, pepper, and red pepper flakes allow the zucchini to shine.
- Using fresh, seasonal vegetables makes Meghan Markle’s Zucchini Bolognese easy and delicious to recreate at home.
- Deglazing the pot and using pasta water ensures a perfectly creamy sauce every time.
If you’re craving a comforting, fresh pasta dish, I highly recommend trying this recipe. I Made Meghan Markle’s Famous “Zucchini Bolognese” and It’s as Perfectly Creamy as Everyone Says. Whether for a weeknight dinner or a special occasion, this dish will quickly become a favorite in your kitchen.
