Carrot & Zucchini Hidden Veggie Bolognese

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A rich, tomato-based sauce seamlessly blended with finely grated carrots and zucchini, creating a nutrient-packed pasta dish that kids devour without noticing the extra vegetables. This italian-inspired kid friendly ready in about 40 minutes pairs medium, peeled and finely grated carrot, tablespoon olive oil, small, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, peeled and finely grated carrot
• 1 small, peeled and finely grated zucchini
• 1 tablespoon olive oil
• 1 small, finely diced onion
• 2 cloves, minced garlic
• 28 ounces crushed tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 12 ounces spaghetti
• 1/4 cup, grated Parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 small diced onion and cook for 5 minutes until translucent and soft, stirring occasionally.
3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown the garlic.
4. Step 4: Stir in 1/2 cup grated carrots and 1/2 cup grated zucchini, then cook for 3 minutes until vegetables soften and moisture evaporates.
5. Step 5: Add 28 ounces crushed tomatoes, 1/2 cup vegetable broth, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Simmer uncovered for 15 minutes until sauce thickens and coats the back of a spoon.
6. Step 6: Season with salt and pepper to taste, then toss with drained spaghetti and 1/4 cup grated Parmesan cheese, adding reserved pasta water as needed to create a creamy texture.