Fresh-Pressed Olive Oil Club

Zucchini Bolognese

Zucchini Bolognese

No, it’s not a typo. You really do cook zucchini for 4 hours for one of the most unctuous iterations of this vegetable we’ve ever encountered. The foodie website “delish” claims Meghan Markle shared this pasta dish with them before she married into the Royal family. Regardless, we were impressed when we made it for supper recently.


  • 3 tablespoons extra virgin olive oil, divided, plus extra for serving
  • 1 medium white onion, peeled and diced
  • 5 medium zucchini, halved, then sliced crosswise
  • 1/2 cup water
  • 1 chicken bouillon cube
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 3/4 pound rigatoni
  • Juice of 1/2 lemon
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Pinch hot red pepper flakes


Step 1

In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the onion and cook until soft, about 6 minutes. Stir in the zucchini, water and bouillon cube. Season lightly with salt and pepper.

Step 2

Reduce the heat to low and cover the pot. Cook for 4 hours, stirring often, until the zucchini is falling apart. (It will be mushy, and that’s good! Add additional water if the zucchini begins to dry out.)

Step 3

When the sauce is almost ready, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and add to the pot with the zucchini, along with 2 additional tablespoons of olive oil.

Step 4

Add the lemon juice, Parmigiano-Reggiano, and pepper flakes to the pasta and stir well to combine. Serve topped with more cheese and a drizzle of extra virgin olive oil.

Serves 4 — Recipe from