Zucchini Bolognese
This recipe was given to me YEARS ago by a neighbor!Serves 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.
Is 4 hours correct? That seems a long time for zucchini.
The recipe sounds great.
Yes! You want it to cook down completely. I used my immersion blender when the zucchini was done cooking to make it more “sauce like”. It was so very good!