Zoodles with Bolognese Sauce

Victoria Dwek Victoria Dwek
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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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4
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Low Carb No Refined Sugar Parve

Episode for this recipe

4 1:43

Vegetarian Zoodles Bolognese

Skinny Cooking

Victoria Dwek

Ep. 13

Oct 30, 2017

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Directions

For the Bolognese

  1. 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. 

  2. Add carrots and celery and cook an additional three to five minutes. 

  3. Add mushrooms and cook over low heat until mushrooms shrink and are deeply browned, about 20–24 minutes. 

  4. 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.

For the Zoodles

  1. Toss zucchini with salt, pepper, and garlic and divide between four bowls. 

  2. Microwave for three minutes. Top with bolognese sauce and serve.

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complex carbs courgettes Italian cuisine Italian food kosher Italian food mushrooms pareve skinny cooking Vegan Bolognese vegetables zoodles zucchini
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1 Comment

Chani •

Looks so good! Does the sauce freeze well?

Chaia Frishman •
Reply to Chani

This t ype of sauce freezes beautifully!

sara •
Reply to Chaia Frishman

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?

Chaia Frishman •
Reply to sara

I would stir fry them for two to three minutes on the stovetop.