Zucchine Ripiene

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced zucchini and cook until slightly tender, about 3-4 minutes.

Pour in canned tomatoes and red wine; stir to combine.

Add basil, oregano, bay leaf, salt, and black pepper; simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning, adding sugar if too acidic.

Meanwhile, cook spaghetti according to package instructions until al dente.

Drain spaghetti and toss with the sauce until well coated.

Serve topped with grated parmesan cheese and fresh basil.

Cooking Techniques

Spice Level:

Allergens