December 6, 2017

Zucchini Strips With Portobello Bolognese

Today I"m sharing with you a recipe that's fun and healthy. 

Today I am sharing with you a recipe I made for my Mr this week. Since changing his diet due to health reasons I have been slowly easing him into a more healthful diet. Mr is an Italian and loves to eat. The problem is he loves to eat all the wrong things but by introducing him to dishes with lots of flavor he’s learning that eating healthy doesn’t have to mean boring or tasteless.  I hope you will also enjoy this delicious healthy meal for yourself and your family. In the photos I share with you the stages of this recipe and down below you will find the complete ingredient list and directions.

Here is what you’ll need to begin.

Pictured here is, minced garlic, minced celery, onion and carrots along with Portobello caps.

After you’ve minced your vegetables, garlic and onion you will also want to finely chop your portobello caps. Add all of these ingredients to a pan and saute. 

While your veggies are sauteing you will want to strip your zucchini’s. You can spiral them if you choose but since I don’t have a spiraler yet I just used my vegetable peeler and made wide strip zucchini noodles

After you’ve cut your zucchini noodles you’ll want to saute them in olive oil just until soft.

When the dish is complete it will look beautiful and taste even better!

Ingredients List: 

3 TBSP extra virgin olive oil, divided

6 Portobello Mushroom Caps, stems and gills removed and finely chopped

1/2 C minced carrot

1/2 C minced celery

1/2 C minced yellow onion

3 large garlic cloves, minced

Salt & pepper (optional)

1 TBSP tomato paste

1 – 28oz can of crushed tomatoes 

2 TSP dried oregano

1/2 C fresh basil leaves, finely chopped, plus a small bit for serving

4 medium Zucchini


Heat 2 TBSP olive oil in a saute pan over medium heat.  When hot add mushrooms, carrots, celery, onion and garlic. You can also add a pinch of salt and pepper if you choose. It will look like a lot of mushroom but these will cook down. 

Cook for 8 – to minutes until veggies are soft and mushrooms have released all their liquid. 

Stir in tomato paste and cook for 2 more minutes.

Stir in crushed tomatoes, oregano, and basil. Simmer for 15 minutes until sauce has thickened and the flavors have married together. 

While sauce is simmering slice your zucchini noodles or spiral them.

Heat remaining oil in a large skillet. When it’s hot add zucchini noodles. Season with salt & pepper tossing the noodles for about 2 minutes until they are just tender. Immediately remove the noodles from the skillet. You don’t want to overcook them or they will get watery. 

Divine Zucchini noodles onto plate or in bowls, pour bolognese sauce over top.

Garnish with fresh basil leaves and parmesan cheese.


  1. So glad to see that you are back. I know several people that left wordpress and came back to Blogger. Hope you are having a wonderful Christmas season. I will get you back on my side bar today. xo Diana

  2. Hi Diana!!.. yeah I tried Wordpress for quite a while but it just didn't 'feel' right so I worked all day yesterday trying to move things over etc.. Thanks for the add to the side bar.. A blessed Christmas to you and the family! XO

  3. Thanks so much for visiting my blog, Robyn. I see that we share many of the same blog friends. This looks like a delicious and healthy recipe. Wishing you a wonderful day.

  4. HI Mildred, yes we do! :)... Thank you so much for coming by and following. I am going to go back through some of your older posts.. I just love the things you post :)


Please leave your comments, I love hearing from you! :)
~Robyn~ XO