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Zucchini Noodles with Mushroom Ragu
with green salad

Active: 40 min Total: 40 min
Mushrooms fill in for the classic ground meat in this vegetarian ragu sauce served over zucchini "noodles" with a fresh green salad on the side.
Smarts: The mushrooms in the sauce provide so much umami flavor that you won't even miss the meat!
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Cuisines

Ingredients

Metric
Servings:
4
Zucchini Noodles with Mushroom Ragu:
  • Onions, medium - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Thyme, fresh - 1 tsp , leaves torn
  • Mushrooms, any brown - 1 lb , chopped (look for pre-chopped)
  • Zucchini - 1 lb , spiralized, sliced into noodles with a peeler, or sliced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Oregano - 1 tsp
  • Tomato sauce (14 oz / 397 g) - 1 can
  • Tomato paste - 2 Tbsp
  • Stock, any type - 3/4 cup
Green Salad with Roma Tomatoes:
  • Lettuce, romaine - 2 hearts , chopped
  • Tomatoes, roma - 3 , chopped
  • Honey - 1 tsp
  • Mustard, Dijon - 2 tsp
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
  • Sunflower seeds - 2 Tbsp (sub any nuts)

Prep

  1. Onions / Garlic / Thyme - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute or sub pasta.) (Can be done 1 day ahead)
  4. Lettuce / Tomatoes - Prep as directed.

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Make

  1. Heat a Dutch oven over medium-high heat. Add first portion of cooking oil and then onions to heated oil. Saute until onions are soft, ~4 minutes. Add mushrooms. Saute until mushrooms are browned, ~8 minutes. Add garlic, oregano and some salt and pepper. Saute for 1 minute more.
  2. Add in thyme leaves, tomato sauce, tomato paste and stock. Bring to a simmer and allow sauce to simmer for at least 15 minutes but as long as an hour. (The longer the sauce simmers, the more the flavors will develop.) Taste and season with some salt and black pepper.
  3. When sauce is nearly finished simmering, in a large mixing bowl, whisk together honey, mustard and lemon juice. Add olive oil while whisking. Add lettuce and tomatoes on top, but wait to toss salad until right before serving.
  4. Heat a nonstick pan over medium heat. Add second portion of cooking oil and zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
  5. Transfer zucchini to a serving dish. Spoon ragu over top.
  6. Toss salad and top with sunflower seeds.
  7. Serve zucchini noodles and ragu with salad on the side. Enjoy!

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