Slice the zucchini, discard the stems. Add to the slow cooker.
Add the seasonings, chicken bouillon, and water.
Cover and cook on HIGH for 5 hours or low for 8 hours. This may seem like a long time but the slow cooker takes this long to turn the zucchini into mush.
When the cooking time is up, use a potato masher or the back of a wooden spoon to mash up the zucchini.
Taste the sauce and decide if you need more salt and pepper.
Add 8 ounces of cooked and drained fettuccine to the sauce in the slow cooker. Top with parmesan cheese and serve.
Or you can spoon the sauce over pasta in individual bowls. Top with parmesan cheese.
Is Zucchini Bolognese Vegetarian?My version is not because I use chicken bouillon cubes to enhance the depth of flavor. However, with one simple tweak of ingredients, this recipe can be vegetarian.To make it vegetarian, simply swap the chicken bouillon cubes for vegetable bouillon cubes. That’s it. Omit the Parmesan cheese as well and the dish is now vegan.Should I add sugar like tomato sauce recipes call for?
No, the sweetness in this recipe comes from using zucchini as a main ingredient.
Adding sugar to the sauce can give it an overly sweet taste that will mask all of its other flavors and textures.
Nutritional values do not include the pasta or parmesan cheese.