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A Note From feedfeed
Before she was the Duchess of Sussex, Meghan Markle shared her go-to recipe for zucchini pasta and we thought we would give it a try. This is better than the Thomas Keller zucchini, by leaps and bounds. It's a simple, one pot recipe that's both vegan and gluten free, and filled with veggies. We included some additional ingredient suggestions in case you want to spice it up a bit, or you can make it as is! Perfect for a weeknight dinner and tastes so rich and luxurious while being so good for you. This zucchini sauce would also go really well with rice, quinoa, and gluten free pasta. While this recipe is delicious, we included some recommended add-ins that we enjoyed in the sauce, so feel free to add those after you add the onion to the recipe.
Recipe Card
For the Zucchini Sauce
ingredients
- 1 tablespoon olive oil
- 6 large zucchini, chopped or grated
- 1 white onion
- 1 vegetarian bouillon cube
- 1 cup water
- Salt and pepper, to taste
- Pasta of choice, for serving
- Parmesan or vegan parmesan, for serving
- fresh basil, for serving
Suggested add-ins
ingredients
- 1 parmesan rind
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- Zest of one lemon
- 1 teaspoon dried basil
Method
Step 1
Drizzle olive oil into a large pot over medium heat. Add the zucchini and allow it to cook for 2 minutes before adding the onion. Cook until the onion is translucent, about 5 minutes.
Step 2
Add the bouillon cube to the pot along with the water, and reduce the heat to low. Simmer for 4 hours, stirring occasionally. In the last twenty minutes of cooking, make your pasta in a separate pot. Add the pasta and 1/2 cup of pasta water to the zucchini sauce and toss. Add your toppings of choice, we went with parmesan, basil, and black pepper. Serve and enjoy!