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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This all-veggie dish feels like a meal…without many calories at all. This recipe arose from my fleish-phobia (fear of eating meat and then not being able to eat dairy for six hours). Now I can have the satisfaction of a hearty meat sauce … with no worries of having meat. Hey, I can even sprinkle some Parm on top.
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For more from Victoria Dwek, check out 4 Amazing Things.
4 large or 6 medium zucchini or yellow squash, julienned
salt, for sprinkling
pinch of coarse Gefen Black Pepper
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
20 ounces baby Bella mushrooms, finely diced
4 ounces shiitake mushrooms, finely diced
1 teaspoon salt, plus additional for sprinkling
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup Alfasi Cabernet Sauvignon, or other red wine
1 (15-ounce) can Gefen Tomato Sauce
Grease a large sauté pan with nonstick cooking spray and heat over medium heat. Add onion and garlic and season with salt. Cover, lower heat, and cook for five minutes.
Add carrots and celery and cook an additional three to five minutes.
Add mushrooms and cook over low heat until mushrooms shrink and are deeply browned, about 20–24 minutes.
Season with salt, thyme, and oregano. Add red wine and cook for two to three minutes to let alcohol evaporate. Add tomato sauce and cook until sauce thickens, about 10 minutes.
Toss zucchini with salt, pepper, and garlic and divide between four bowls.
Microwave for three minutes. Top with bolognese sauce and serve.
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Looks so good! Does the sauce freeze well?
This t ype of sauce freezes beautifully!
If I don’t have a microwave, what can I do with the zoodles? Can I put them in the oven and for how long?
I would stir fry them for two to three minutes on the stovetop.