My garden is bursting with zucchini right now. I almost can’t keep up with the abundance we are blessed with this year but I have been enjoying finding new ways to use them. Today I decided to make a quick chicken and zucchini bolognese and it turned out delicious. Using chicken instead of beef which traditional bolognese calls along with zucchini for made this dish very light and refreshing, perfect for summertime eats.
It takes no time to throw together and is filling but not at all heavy or rich. The end result is a dish that you will want to make over and over again. Feel free to add in whatever other veggies you enjoy because when it comes to veggies in this dish, the more the merrier. Carrots and summer squash would also be really lovely in this recipe. Play around and see what other combos work for you.
Chicken and Zucchini Bolognese
1 lb pasta (I used spaghetti)
2 tablespoons olive oil
1 large zucchini, chopped small
1 small onion, diced small
1 clove garlic, minced
1lb ground chicken or turkey
1 (15 ounce) can of crushed tomatoes
1 tablespoon tomato paste
2/3 cup water
1/4 cup basil
1. Heat olive oil in a large skillet over medium heat. Add in zucchini, onions and garlic and cook until vegetables begin to get tender, about 8-10 minutes. Add the ground chicken to the pan and switch pan to high. Cook, moving the chicken around, breaking it up with a wooden spoon so that it cooks evenly. Stir in tomato paste, sauce and water and cook on medium-high, stirring occasionally until sauce reduces slightly and chicken is cooked through, about 20 minutes.
2. While sauce is cooking heat a large pot of salted water over medium high heat. Cook pasta according to package directions for al dente. Top with sauce and freshly torn basil and serve.