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Recipe Zucchini Bolognese

Zucchini Bolognese

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    30 mins

Vegetarian Fusion Vegetable Rice or Noodle Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 2 Tbsp. olive oil
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 1 zucchini
  • ½ lb. pasta, for serving
  • 1 tsp. capers, for garnish

Seasoning

  • ½ tsp. dried chili flakes
  • ½ tsp. paprika
  • 1 tsp. dried thyme
  • 1 can whole tomatoes
  • 2 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
  • splash of dry white wine
  • salt and pepper to taste

How to make it

  1. Place the olive oil into a pan and set to medium high heat. When the oil is hot, toss in the chopped onion and sauté for a few minutes until they begin to soften. 
  2. Add in the chopped garlic and cook for 2-3 minutes. Season with chili flakes, paprika, dried thyme, add the can of tomatoes, and the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and a splash of dry white wine. 
  3. Simmer on medium heat for 10-15 minutes until the sauce thickens, stirring often. 

  4. Shred the zucchini on a grater, then add into the sauce and let cook for another 5-10 minutes. Taste and season with salt and pepper if needed. 

    Recipe Zucchini Bolognese_Step 4

  5. Cook the pasta, then drain and place into a serving bowl with a little olive oil. 
  6. Spoon the tomato and zucchini sauce over the pasta, top with capers and a little more salt. 

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