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It's rare to find a meatless dinner that's super quick and easy, low calorie, and incredibly delicious! This zoodles bolognese recipe feels indulgent without making you feel overindulgent. Try Victoria Dwek's Italian-style treatment of zoodles!
Skip the parmesan to make it vegan. Recipe below!
For more Skinny Cooking episodes, click here!
For more from Victoria Dwek, check out her other show, 4 Amazing Things.
INGREDIENTS
Zoodles:
4 large or 6 medium zucchini or yellow squash, julienned
Salt, for sprinkling
Pinch coarse Gefen Black Pepper
2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic
Bolognese Sauce:
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
20 oz baby Bella mushrooms, finely diced
4 oz shiitake mushrooms, finely diced
1 tsp salt, plus additional for sprinkling
½ tsp dried thyme
½ tsp dried oregano
½ cup Alfasi Cabernet Sauvignon or other red wine
1 (15-oz) can Gefen Tomato Sauce
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