128-ounce can tomato puree (Muir Glen is organic and gluten free)
16- ounce tomato paste (Muir Glen is organic and gluten free)
1dried bay leaf
1tablespoonextra-virgin olive oil
parmesan cheesegrated *see note for dairy-free option
For Bolognese sauce:In a large skillet, heat the oil over a medium-low flame. Add onion, garlic, carrot and celery and saute on low, about 5 minutes. Add meat, season with salt and cook stirring frequently, until meat has browned, about 10 minutes. Add tomato puree, tomato paste, bay leaf, salt, oregano to taste. Simmer covered over low heat until the sauce thickens, about ½ hour. Remove and discard the bay leaf.
For zucchini: Preheat grill.
Cut zucchini lengthwise into thin 1/4 inch strips. Brush each zucchini slice lightly with olive oil, sprinkle with salt and pepper and grill 2-3 minutes per side. Let cool slightly.
Assemble roll-ups: Spread about a tablespoon of meat along half of each grilled strip. Sprinkle with grated parmesan cheese, roll up and place seam-side down on a platter. Repeat with each grilled zucchini slice.
You can use this mandoline slicer to cut your zucchini. I love this simple tool for cutting up thin strips. The food holder protects your hand from the blade while you slice.
If you don’t have an outdoor grill, you can grill your zucchini inside.Preheat a grill pan like this one on your stove until it’s hot. You’ll know when it’s hot when you drop a few drops of water on the pan and it sizzles. Carefully add your oiled zucchini slices.You can use any skillet, but a griddle will give you the iconic grill lines.Alternatively, You could broil them.
Can you use store bought Bolognese sauce or your favorite meat sauce? Yes. It would save on clean up and time.
For a dairy-free option, just eliminate the parmesan from the recipe. 😊