Description
Summer Zucchini Bolognese is a vibrant and healthy twist on the classic meat sauce, featuring fresh zucchini, carrots, and celery in a rich tomato sauce. Perfect for summer meals, it’s light, flavorful, and easily adaptable for various dietary preferences.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 medium zucchinis, grated or finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Pasta or zucchini noodles of your choice
Instructions
- Make the Sauce: Heat olive oil in a large pan over medium heat. Add chopped onion with a pinch of salt and sauté for 15-20 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in grated zucchini, chopped carrot, and celery, and cook for 5-7 minutes until softened. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
- Serve: Serve the zucchini bolognese over your choice of cooked pasta or zucchini noodles. Garnish with fresh basil or parsley.
Notes
For added protein, you can add lentils, chickpeas, or tofu to the sauce.
To make this gluten-free, serve with gluten-free pasta or zucchini noodles.
If you prefer a spicier dish, add red pepper flakes or chili peppers to the sauce.
The sauce can be frozen for up to 3 months for future use.
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
