Start by chopping the zucchini into small, even pieces, about the size of a cherry tomato, to ensure uniform cooking.
Heat a large skillet over medium heat and add a tablespoon of olive oil, letting it shimmer and smell fruity as it warms.
Add the chopped zucchini to the skillet and cook, stirring occasionally, until golden and slightly caramelized around the edges, about 8 minutes.
Stir in the chopped onion and minced garlic, cooking until fragrant and translucent, about 2 minutes, filling the kitchen with a warm aroma.
Pour in the crushed tomatoes, then sprinkle with salt, pepper, and red pepper flakes for a gentle heat.
Bring the mixture to a gentle simmer and cook uncovered, stirring occasionally, until the sauce thickens slightly and the zucchini is tender, about 15-20 minutes.
Taste the sauce and adjust seasoning with more salt or pepper as needed; squeeze in lemon juice if using, to brighten the flavors.
Remove from heat and sprinkle chopped fresh basil over the top for a fragrant, herbal finish.
Serve the zucchini bolognese hot, spooned over your favorite pasta or enjoyed on its own for a light, satisfying meal.
