Dinner

Meghan Markle’s Zucchini Bolognese Recipe

ByAiden Wells February 3, 2026February 3, 2026

Introduction

Meghan Markle’s Zucchini Bolognese is a light and flavorful twist on the classic meat sauce, perfect for those seeking a vegetable-forward pasta dish. Slow-cooked zucchini creates a rich, comforting sauce that pairs beautifully with rigatoni and fresh Parmesan.

The image shows a white plate filled with rigatoni pasta mixed with slices of cooked zucchini, soft creamy sauce, and some shaved cheese pieces scattered on top. There are fresh bright green basil leaves placed across the dish, along with small red chili flakes and black pepper sprinkled evenly over everything. A silver fork rests on the right side of the plate, its prongs holding a piece of zucchini and a basil leaf. The plate sits on a bright yellow background with a few chili flakes and basil leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. extra-virgin olive oil
1 medium white onion, finely chopped
5 medium zucchini, finely chopped
1 chicken bouillon cube
1/2 cup water
Kosher salt
Freshly ground black pepper
3/4 lb. rigatoni
1 cup finely grated Parmesan, plus more for serving
Juice of 1/2 lemon
Pinch of crushed red pepper flakes
Fresh basil leaves, for serving

Instructions

Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes.
Step 2: Stir in the chopped zucchini, chicken bouillon cube, and water. Season with kosher salt and freshly ground black pepper.
Step 3: Reduce the heat to low and cover the pot. Cook, stirring often, until the zucchini is falling apart and mushy, about 4 hours.
Step 4: Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and add the pasta to the pot with the zucchini sauce.
Step 5: Add the grated Parmesan, lemon juice, and crushed red pepper flakes to the pasta and zucchini mixture. Toss well to combine.
Step 6: Divide the pasta among shallow bowls or plates. Top each serving with fresh basil leaves and additional Parmesan cheese before serving.

Tips & Variations

For a vegetarian version, substitute the chicken bouillon cube with a vegetable bouillon cube or vegetable broth.
If short on time, cook the zucchini sauce for 1–2 hours to soften, though longer cooking enhances the flavor and texture.
Add a splash of white wine when cooking the onion for added depth.
Fresh herbs like oregano or thyme can complement the basil for extra aroma.

Storage

Store leftover zucchini bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if it thickens too much.

How to Serve

The image shows a white plate filled with rigatoni pasta mixed with cooked slices of zucchini. The rigatoni is light yellow with a smooth texture, and the zucchini slices are green with a grilled look. Scattered on top are small green basil leaves, thin white shaved cheese pieces, and red pepper flakes for a touch of color. A silver fork is placed on the right side of the plate with one basil leaf resting on it. The plate sits on a bright yellow surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta with this sauce?

Yes, this sauce works well with many pasta shapes such as penne, farfalle, or fusilli. Rigatoni is preferred because its ridges help hold the sauce.

Is it necessary to cook the zucchini sauce for 4 hours?

While slow cooking for 4 hours develops rich flavor and a smooth texture, you can cook it for a shorter time if needed. Just keep in mind the sauce may be less thick and concentrated.