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Simple Eggplant Ragu with Zucchini "noodles"

Having a low carb alternative to pasta is so great! The good news is that it really taste good as well. You can use many different vegetables as "pasta".
 I list some ideas on the bottom of this page. For this recipe we used Zucchini which is one of the most popular.
Each medium zucchini provides 33 calories, 6.1 grams of total carbohydrates and 2 grams of fiber. By comparison, a 1-cup serving of pasta contains 220 calories, 43 grams of carbs and 3 grams of fiber. Looking at this side by side really shows you how much healthier squash pasta is over regular pasta. If you think that you would not enjoy squash in place of your pasta why not try it half and half to start with. Pre-boil your pasta, add the squash in for the last 30 seconds of boiling time and serve half pasta and half veggie "pasta". Having a hand held Spiralalzer makes making veggie noodles very simple. I have listed the one I use on this page and as you can see it is inexpensive. You could also use your kitchen knife and slice in skinny lengthwise strands.
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I love vegetarian dishes and this sure is one! We pre-roasted the eggplant, onion and garlic to bring out the carmelization and great flavor. Served over spiralzed zucchini "noodles" make a delicious and nutritious dinner !

Ingredients:
1 large or 2 med eggplant, sliced
2 zucchini cleaned and spiraled
1 onion, sliced
3-4 garlic cloves
1 28oz can organic crushed tomatoes
2 tablespoons tomato puree
1 teaspoon Italian seasoning or 1/2 teaspoon each basil and oregano
1 teaspoon balsamic vinegar
red pepper to taste
salt and pepper to taste
Olive oil, drizzle
Optional topping/ garnish:
Fresh Basil, roasted beets/chopped, grated parmesan cheese

  • On cookie sheet or roasting pan place eggplant, onions and garlic circles with drizzle of olive oil in a preheated 425 oven. Cook until onions are brown and eggplant soft about 15 minutes. Place on chopping board and cool for a bit. Chop into small pieces and mince garlic. Add to large cooking pot with crushed tomato and puree. Add seasoning and balsamic vinegar. Taste and adjust seasoning. Cook until sauce thickens about 25-30 min stirring a few times. Serve hot over Spiraled Zucchini .The heat of the sauce will cook the zucchini just enough. If you like your noodles a bit more done then you can microwave your zucchini noodles for one minute before adding sauce.

    To your good health,
    Jan

    Vegetables instead of pasta!
  • Broccoli
  • Butternut Squash
  • Carrot
  • Cucumber
  • Parsnip
  • Sweet Potato
  • Turnip
  • White Potato
  • Zucchini + Summer Squash



  • The vegetable cannot be hollow, seeded or have a tough core
  • The vegetable must be at least 1.5″ in diameter for easiest time
  • The vegetable should be at least 2″ long for easiest time
  • The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.)







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    • Home
    • About Us
    • Vegetable Soup
    • Soup
      • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
      • Chilled Soup
      • Bean/Barley/Pea/Lentil Soup
      • Crock Pot Soup
      • Children love soup !
      • Seafood Soup
      • Meat Soup
      • Chicken & Turkey Soup
    • Stock
      • Beef Stock
      • Cilantro Stem Broth
      • Chicken Stock
      • Corn Broth
      • Discard Broth
      • Mushroom Broth
      • Shellfish Stock
      • Tomato Broth
      • Vegetable Stock
      • Vegetable Stock with Lemon Grass
    • Sides and more...
    • How To
    • DESSERT Blog
    • Blog