Veggie Bolognese over Zoodles | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Wednesday, 03 February 2016 11:56

Veggie Bolognese over Zoodles

Who needs noodles when you have heart healthy ZOODLES?!

Try this plant based, wheat-free take on bolognese pasta and be energized by whole, healthy ingredients!


6 medium zucchini, cut into noodles with spiralizer or julienne peeler

1 small or 1/2 medium yellow onion, chopped
2-3 clove garlic, chopped
1 Tbsp olive oil
2 stalks celery, diced small
2 carrots, diced small
1 - 15.5oz can of cooked lentils
1 - can of diced tomatoes
1/8 tsp of dried oregano
1/8 tsp sea salt


In a medium pot, heat onions, garlic and olive oil over a medium heat. Cook until onions are translucent.

Add celery and carrots and cook for 3 to 5 minutes.

Stir in lentils, tomatoes and seasoning.

Allowed to cook partially covered over a low heat for 15 to 20 minutes. Stirring occasionally.

In a medium pan, sauté zucchini noodles with a drizzle of olive oil and a sprinkle of salt. Cook for 3 minutes. Do not over cook. Carefully drain out excess water.

Place the noodles in a bowl and top with sauce.

Serve hot and enjoy!

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