This Zucchini Bolognese is a hearty vegetarian twist on the classic sauce. Made with tender zucchini, tomatoes, fresh vegetables, and herbs, it is a simple and flavorful meal perfect for serving over pasta.
Ingredients
- 2 medium zucchinis, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Cooked pasta of your choice, for serving
- Grated Parmesan cheese, for serving, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Cook for 5 to 7 minutes, until softened.
- Add the diced zucchini and cook for another 5 minutes, stirring occasionally.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Bring the sauce to a simmer and cook uncovered for 15 to 20 minutes, until thickened.
- Remove from the heat and stir in the fresh parsley.
- Serve over cooked pasta and top with grated Parmesan cheese, if desired.
Variations
- Add mushrooms: Stir in finely chopped mushrooms with the zucchini for a richer flavor and a heartier, meat-like texture.
- Make it spicy: Add crushed red pepper flakes while cooking the vegetables to give the sauce a gentle kick.
- Add extra protein: Mix in cooked lentils, chickpeas, or a plant-based meat substitute for a more filling meal.
Cooking Notes
- Cut the zucchini into evenly sized pieces so it cooks at the same rate and blends well into the sauce.
- Simmer the sauce uncovered to help excess moisture evaporate and create a thicker consistency.
- Taste the sauce before serving and adjust the salt, pepper, and herbs as needed.
Serving Suggestions
- Serve with pasta: Spoon the sauce over spaghetti, penne, rigatoni, or any pasta that holds chunky sauces well.
- Add a side salad: Pair it with a fresh green salad for a lighter and more balanced meal.
- Serve with garlic bread: Warm garlic bread or toasted bread is perfect for soaking up the flavorful tomato sauce.
Tips
- Do not overcook the zucchini: It should be tender but not mushy, as it will continue cooking while the sauce simmers.
- Reserve pasta water: Add a small splash of pasta water if the sauce becomes too thick or needs help coating the pasta.
- Use quality tomatoes: Good crushed tomatoes provide a richer flavor and improve the overall taste of the sauce.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: Approximately 180 kcal
- Protein: Approximately 5 grams
- Sodium: Approximately 320 milligrams
Frequently Asked Questions
- Can I make this recipe ahead of time?
Yes. Prepare the sauce in advance and store it in an airtight container in the refrigerator for up to four days. - Can I freeze Zucchini Bolognese?
Yes. Allow it to cool completely, then freeze it in a suitable container for up to three months. - How can I prevent the sauce from becoming watery?
Cook the sauce uncovered and allow it to simmer until the extra moisture from the zucchini evaporates. - Can I make this recipe vegan?
Yes. Simply leave out the Parmesan cheese or use a dairy-free alternative.
Conclusion
Zucchini Bolognese is an easy, comforting, and flavorful vegetarian sauce that pairs perfectly with pasta. It is quick to prepare, simple to customize, and a delicious way to enjoy more vegetables.
Print
Zucchini Bolognese
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Zucchini Bolognese is a hearty vegetarian twist on the classic sauce. Made with tender zucchini, tomatoes, fresh vegetables, and herbs, it is a simple and flavorful meal perfect for serving over pasta.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Cooked pasta of your choice, for serving
- Grated Parmesan cheese, for serving, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Cook for 5 to 7 minutes, until softened.
- Add the diced zucchini and cook for another 5 minutes, stirring occasionally.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Bring the sauce to a simmer and cook uncovered for 15 to 20 minutes, until thickened.
- Remove from the heat and stir in the fresh parsley.
- Serve over cooked pasta and top with grated Parmesan cheese, if desired.
Notes
- Cut the zucchini into evenly sized pieces so it cooks at the same rate and blends well into the sauce.
- Simmer the sauce uncovered to help excess moisture evaporate and create a thicker consistency.
- Taste the sauce before serving and adjust the salt, pepper, and herbs as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: zucchini bolognese, vegetarian bolognese, zucchini pasta sauce, meatless pasta, vegetable bolognese, easy vegetarian dinner, healthy pasta sauce