Recipe By Victoria Dwek
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.
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.
