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Zucchini Bolognese

Joan
This recipe was given to me YEARS ago by a neighbor!
Serves 4
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 6 minutes
Total Time 4 hours 21 minutes
Course Main Course
Cuisine One Skillet Meal, pasta
Servings 4

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 5 medium zucchini, chopped
  • 1/2 cup water
  • 1 chicken bouillon cube
  • fresh or dried basil and parsley to taste
  • 8 oz rigatoni or penne
  • juice of 1/2 lemon
  • 1 cup parmesan cheese, grated
  • pinch red pepper flakes

Instructions
 

  • In a large pot or dutch oven over medium heat, heat olive oil. Add onion and cook until soft, about 6 minutes. Stir in zucchini, water and bouillon cube. Season with salt and pepper
  • Reduce heat to low and cover pot. Cook 4 hours, stirring often, until the zucchini is falling apart (it will be mushy, and that's good!). When sauce was done, I used my immersion blender to make it more "saucy" and less chunky.
  • What the sauce is almost ready, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain. Season sauce with salt and pepper, then stir in lemon juice, Parmesan and red pepper flakes. Serve immediately.