Best 2 Eggplant Zucchini Bolognese Recipes
Zucchini and eggplant bolognese is a delicious and hearty dish that is perfect for a weeknight meal. This vegetarian version of the classic Italian dish is made with fresh zucchini, eggplant, tomatoes, and herbs, and it is simmered in a rich and flavorful tomato sauce. Serve it over your favorite pasta, and you have a meal that is both satisfying and healthy.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT ZUCCHINI BOLOGNESE
I roast the veggies while the pasta cooks, making this a quick dish. This meal in one blends rustic comfort with fresh flavors. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.
Nutrition Facts : Calories 395 calories, Fat 10g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 378mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
EGGPLANT ZUCCHINI BOLOGNESE
This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors.
Provided by cookCol
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions.
- In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10" baking pans coated with cooking spray.
- Bake in a preheated 425 oven for 20-25 min or until tender.
- Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the tomato puree, Italian seasoning and brown sugar.
- Drain pasta; stir in tomato mixture and roasted vegetables.
- Sprinkle with cheese.
Tips:
- Use fresh, in-season vegetables. This will ensure the best flavor and texture.
- Don't overcook the vegetables. They should be tender but still have a bit of a bite.
- Use a good quality olive oil. This will add a rich, flavorful base to the dish.
- Season the dish to taste. This may include adding salt, pepper, garlic powder, or other spices.
- Serve the dish immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Eggplant Zucchini Bolognese is a delicious, hearty, and healthy dish that can be enjoyed by people of all ages. It is a great way to use up summer vegetables, and it is a perfect meal for a weeknight dinner. This dish is also very versatile and can be customized to your own liking. For example, you can add other vegetables, such as mushrooms or bell peppers, or you can use a different type of pasta. You can also adjust the amount of cheese and spices to your liking. No matter how you make it, Eggplant Zucchini Bolognese is sure to be a hit!
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