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Homemade Zucchini-Tomato Meatless Bolognese recipe photo
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Zucchini-Tomato Meatless Bolognese

This Zucchini-Tomato Meatless Bolognese is a light, veggie-packed twist on a classic, bursting with fresh garden flavors and perfect for quick, wholesome dinners.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Healthy, Meatless, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 2 medium zucchinis diced
  • 2 cups cherry tomatoes halved
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 1 carrot diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 can (15 oz) diced tomatoes
  • 1 cup vegetable broth
  • Fresh basil for garnish

Instructions

Step 1: Prepare Your Vegetables

  • Begin by washing and dicing the zucchinis into small, bite-sized pieces. Halve the cherry tomatoes and dice the bell pepper and carrot finely. Chop the onion and mince the garlic cloves.

Step 2: Sauté the Aromatics

  • Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 3: Cook the Vegetables

  • Add the diced carrot, bell pepper, and zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 4: Add Tomatoes and Seasonings

  • Stir in the halved cherry tomatoes and canned diced tomatoes along with their juices. Sprinkle in the dried oregano, dried basil, salt, and pepper. Mix everything well to combine all the flavors.

Step 5: Simmer the Sauce

  • Pour in the vegetable broth and bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for 25-30 minutes, stirring occasionally.

Step 6: Final Touch and Serve

  • Before serving, taste the sauce and adjust the salt and pepper as needed. Garnish with fresh basil leaves. Serve over your favorite pasta or zucchini noodles for a light meal.

Equipment

  • Large Skillet
  • Saucepan

Notes

  • Use fresh, ripe cherry tomatoes for the best natural sweetness and flavor.
  • Don’t skip the simmering step – it’s essential for blending the flavors and thickening the sauce.
  • If you prefer a smoother sauce, blend it slightly with an immersion blender before serving.
  • Try roasting the zucchini and bell pepper before adding them for a smoky flavor.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.