Zucchini and Eggplant Bolognese - Slender Kitchen
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Zucchini and Eggplant Bolognese

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360
Calories 
64g
Carbs 
14g
Fat 
16g
Protein 
8
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

Bolognese is probably my husband's all time favorite pasta dish. Although he definitely likes the meat packed classic Italian bolognese. However, we have been trying to incorporate more meatless meals into our lives and I decided to try switching out his favorite meat bolognese for this lighter, vegetarian version made with eggplant and zucchini. To be honest, I was skeptical he would even try it, but we were both happy with the results. I opted to top it with some simple Parmesan cheese, but you could also use goat cheese or some fresh mozzarella.

Prep Time

Zucchini and Eggplant Bolognese

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tbsp olive oil
  • 1/2 cup celery, minced
  • 1/2 cup carrots, minced
  • 1/2 cup onion, diced
  • 4 U cloves garlic, minced
  • 4 cups eggplant, cubed
  • 1 tsp oregano
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 tsp. red pepper flakes
  • 2 cups canned crushed tomatoes
  • 4 tbsp basil, chopped
  • 8 oz high fiber pasta
  • 2 U zucchini
  • 1/2 cup Parmesan

Nutritional Facts

Serving Size: 
1.5-2 cups
Amount Per Serving
Calories 360
Calories from Fat 125
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
15%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 10mg
3%
Sodium 413mg
18%
Total Carbohydrate 64g
22%
Dietary Fiber 14g
55%
Sugars 14g
Protein 16g

Directions

  1. Add the olive to a large pan over medium heat. Add the celery, carrots, and onion. Cook for 4-5 minutes. Add the garlic and eggplant. Continue to cook, stirring occasionally, until the eggplant begins to break down and become very tender. Season with salt, pepper, oregano, sage, thyme, and red pepper flakes.
  2. Add the crushed tomatoes and bring to a simmer. Cover and let simmer.
  3. Bring a large pot of salted water to a boil. Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons.
  4. Add the pasta to the water and cook for about until al dente. In the last minute of cooking, add the zucchini.
  5. Drain and toss with the sauce. Top with Parmesan and fresh basil.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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