Monday, September 14, 2020

slow cooker zucchini bolognese


If you have a garden you should have zucchini popping up like crazy. 

If not, you know where to find it! 

I do not have a garden this year but my neighbor had a ton of huge zucchini out in a wagon with a free sign so I got a variety!

I love slow cooker meals this time of year and wanted to try my hand at a recipe I stumbled across here. 

I changed it up a bit to my liking, and I will share the recipe with you at the end of this post. 

I also think I had my husband fooled by this dish. He is not a fan of vegetables, but he gobbled it right down and said he loved it. 



The addition of Parmesan shavings to the top makes this dish look extra good.


Fool even the pickiest of eaters with this vegetable filled sauce.



Did you know this is Meghan Markle's recipe?





slow cooker zucchini bolognese

Author: Melaine Thompson
Prep time: Cook time: Total time:

Ingredients:

  • Splash of olive oil 
  • 1 onion, chopped, red or white or yellow
  • 5 cups  zucchini, chopped
  • 1/2 c. water
  • vegetable bouillon cube
  • 3/4 box of rigatoni
  • juice of one lemon
  • 1/2  c. grated Parmesan cheese
  • 1/3 cup heavy cream

Instructions:

  1. 1. Start by sauteing one chopped onion in olive oil or butter (your choice).
  2. 2. While the onion is cooking, dice the zucchini.
  3. 3. Spray the bottom of a large slow cooker with cooking spray.
  4. 4. Dissolve one vegetable bouillon cube in 1/2 cup hot water.
  5. 5. Add the uncooked diced zucchini, the cooked onions, and the bouillon water to the slow cooker. Season with salt and pepper.
  6. 6. Cook on high for 6 hours.
  7. 7.Now you’ve got to blend it all in a blender to puree. Be careful when blending hot liquids. Instead of using a lid, place a towel loosely on top and pulse blend it. 
  8. 8. Boil a pot of water and cook a box of pasta.  Depending on the size of your zucchini, you may have enough sauce for a whole box of pasta. This also will depend on how saucy you want it. Reserve 1/2 cup of pasta water.
  9. 9. When the pasta is nearly done, add the juice of a lemon to the sauce. (*this is key. If you add the cheese first, it gets stringy. I made this mistake once and the sauce was an entirely different consistency. If you add the lemon first, it keeps the cheese from getting stringy).
  10. 9. Add the heavy cream and one cup of grated Parmesan. If your sauce is a little too thick for your liking at this point, add a little reserved pasta water.
  11. 10. Stir the sauce until well mixed. Add sauce to the cooked pasta and enjoy!
Created using The Recipes Generator



Please pin this image so you can easily reference it later when you are in the mood for a big bowl of healthy pasta!



xoxo, Melaine 

1 comment:

cindy hattersley design said...

i am going to try it love anything in the crockpot that you can leave and go!!

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