Zucchini Bolognese


I was planning on actually making meatloaf for dinner, but then to our pleasant surprise, our vegetarian daughter was going to be home for dinner.  Quick change in plans. I decided to do an adaptation of Martha Rose Shulman’s Zucchini Parmesan and make a vegetarian Zucchini Bolognese.

 

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With the abundance of tomatoes in my garden, I would normally make my own sauce, but I was pressed for time and happened to have a really good vegetarian bolognese sauce in my cupboard. So I used that. This would have to rely on my zucchinis for its home-grown element.

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Except for my 6 year old, who was in an “I am going to hate whatever you make” mood, dinner was a big hit.

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Zucchini Bolognese 

Adapted from Martha Rose Shulman’s Zucchini Parmesan 

2 to 2¼ pounds zucchini (from the garden)

Salt and pepper

3 tablespoons extra-virgin olive oil

½ to 1 teaspoon red pepper flakes, to taste

2 1/2  – 3 cups vegetarian bolognese sauce

¾ cup freshly grated Parmesan

Directions

Heat oven to 450 degrees. Line 2 sheet pans with parchment.

Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick.

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Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes.

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Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.

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To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan.

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Repeat with 2 more layers, ending with 1/4 cup Parmesan.

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Bake 30 to 35 minutes, until bubbling and browned on the top and edges.

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Remove from heat and allow to sit for 5 to 10 minutes before serving. Enjoy!

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Serves 4 – 6.

Categories: Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | 3 Comments

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3 thoughts on “Zucchini Bolognese

  1. chefceaser

    Reblogged this on Chef Ceaser.

  2. It looks wonderful! And your daughter is one lucky girl!
    Marcey

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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