In my never-ending quest to find ways to eat more vegetables, I was inspired by a recent recipe posted on Weelicious for Veggie Bolognese Sauce. What a great idea, making a chunky tomato sauce which includes multiple vegetables! But rather than follow this recipe, I decided to adapt my recipe for basic Meat Sauce and just replace the meat portion with tons of veggies. Carrots are a natural addition to a tomato sauce (and are already in my meat sauce anyway), and then while I was grocery shopping this weekend I saw some great looking organic zucchini and yellow squash as well. The resulting sauce was absolutely delicious – flavorful, sweet, and a little crunchy. I loved the combination of flavors, but feel free to make your own combination of veggies.
My first application was in Baked Ziti, since hubby has been asking me to make a veggie version for a while, and I highly recommend giving this a try (just throw in the entire recipe below as the sauce portion in the ziti recipe). Unfortunately I forgot to take pictures of the sauce before mixing it into the ziti, but hopefully you get the idea!
Veggie Bolognese Sauce
1 medium zucchini
1 medium yellow squash