• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Eggplant Zucchini Bolognese Recipe

  • 8servings
  • 50minutes
  • 395calories

Add to MenuAdd to Calendar

Source: www.tasteofhome.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) penne pasta

  2. 1 small eggplant, peeled and cut into 1-inch pieces

  3. 1 medium zucchini, cut into 1/4-inch slices

  4. 1 medium yellow summer squash, cut into 1/4-inch slices

  5. 1 cup chopped onion

  6. 2 tablespoons olive oil

  7. 2 teaspoons minced garlic

  8. 1 teaspoon salt

  9. 1/2 teaspoon pepper

  10. 1 pound lean ground beef (90% lean)

  11. 1 can (28 ounces) tomato puree

  12. 1 tablespoon Italian seasoning

  13. 1 tablespoon brown sugar

  14. 8 teaspoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Eggplant Zucchini Bolognese Recipe photo by Taste of Home Cook pasta according to package directions.

  2. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.

  3. 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.

  4. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback