Vegetarian Zoodles Bolognese

Video By Skinny Cooking Episode 13

Vegetable Portobello Towers Are Your New Secret Weapon

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!

Episode tags

Bolognese Healthful Healthy Italian Meatless Mondays Pareve Parve Parve meat sauce Parve suppers Pasta Secrets of Skinny Cooking Skinny cooking Spiralized zoodles Vegan Bolognese Vegan friendly Vegan meat sauce Vegetarian Vegetarian meals Vegetarian meat sauce Victoria Dwek Zoodles Zucchini noodles