Vegetarian Zoodles Bolognese

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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Get the full Zoodles Bolognese recipe here!


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