summer zucchini bolognese

This zucchini bolognese makes for a delicious and light, yet filling summer meal. It's based on the best summer produce, it's naturally vegan and can be gluten-free too.

summer zucchini bolognese

INGREDIENTS
SAUCE
  1. 2 tbsp / 30 ml olive oil
  2. ½ medium onion, finely diced
  3. 3 ripe medium tomatoes OR 400 g / 14 oz can quality chopped tomatoes
  4. 2 large garlic cloves, finely diced
  5. 1 Romano pepper, finely diced
  6. ¼ tsp grated nutmeg
  7. ¼ tsp smoked paprika
  8. a pinch of chilli flakes, adjust to taste
  9. a pinch of dry thyme, adjust to taste
  10. 1 courgette or small zucchini (about 150 g / 5 oz), coarsely grated
  11. salt, adjust to taste
  12. black pepper, adjust to taste

REMAINING INGREDIENTS
  1. chopped capers, to garnish
  2. dry-roasted walnuts or sunflower seeds, roughly chopped, to garnish
  3. 200 g dry pasta (GF if required), cooked

METHOD
  • Gently heat up the olive oil in a heavy-bottomed pan. Add the diced onion and sauté on a low heat until translucent, stirring frequently.
  • Meanwhile, if using fresh tomatoes, remove the skins by making a shallow cris-cross incision at the top of each tomato and plunging them into a pot with boiling water for a few seconds. Chop the peeled tomatoes quite finely.
  • Add chopped garlic to the onion and sauté for another 2-3 minutes. Finally add the diced red pepper. Sauté, stirring frequently, for another 5 minutes or so.
  • Coat the onion / garlic / pepper mixture in nutmeg, smoked paprika, chilli flakes and dry thyme.