➤ story by DAVID KIM • photos by GRUBBANA STUDIOS
The best part of summer is finally here. No, not when every day is giving beach day, or when fourth of July is around the corner. I mean, when it’s time to harvest the zucchini from my garden. Zucchini screams summer to me — I truly feel like I can add it to any dish, and it instantly becomes a Summer Dinner™.
Fried zucchini is my usual go-to, and if I’m feeling fancy, I’ll even make some ratatouille. But ever since reading about Meghan Markle’s zucchini pasta in a 2018 interview, it has a well-earned spot in my summer recipe rotation too.
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The Duchess’s pasta dish has all the great hallmarks of a simple summer dinner: It’s made with just three main ingredients (four if you count water), comes together in one pot, and transforms humble zucchini into a creamy, comforting sauce. It has everything you want from a warm-weather meal: it’s hearty enough to satisfy, but still feels light and fresh thanks to the star ingredient.
Try Meghan’s easy zucchini pasta recipe below:
Meghan Markle’s 3-Ingredient Zucchini Pasta Sauce
A creamy, comforting pasta sauce made with slow-cooked zucchini, water, and bouillon. The long cooking time breaks down the zucchini into a silky, almost creamy sauce without any butter or heavy cream.
Ingredients
- 6 medium zucchini, chopped
- ½ cup water
- ½ teaspoon chicken bouillon paste (or about ½ bouillon cube, adjusted to taste)
- 12 oz. pasta
Directions
- Add the chopped zucchini, water, and bouillon paste to a slow cooker or Instant Pot set to slow cook.
- Cook on low for 4 to 5 hours, stirring occasionally, until the zucchini has completely broken down into a soft, creamy sauce.
- Use the back of a spoon to mash the zucchini until it reaches a smooth, sauce-like consistency.
- Toss the zucchini sauce with cooked pasta and serve.
Optional: Finish with Parmesan cheese, red pepper flakes, or freshly cracked black pepper.
Handheld Zucchini Spiralizer (from $8)
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