Eggplant Zucchini Bolognese + Weekly Menu

Eggplant Zucchini Bolognese + Weekly Menu

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Eggplant Zucchini Bolognese + Weekly Menu With Whole Wheat Penne Pasta, Eggplant, Zucchini, Yellow Summer Squash, Chopped Onion, Olive Oil, Minced Garlic, Salt, Pepper, Lean Ground Beef, Tomato Puree, Italian Seasoning, Brown Sugar, Grated Parmesan Cheese

The ingredient of Eggplant Zucchini Bolognese + Weekly Menu

  1. 1 pound whole wheat penne pasta
  2. 1 eggplant small, peeled and cut into 1-inch pieces
  3. 1 zucchini medium, cut into 1/4-inch slices
  4. 1 yellow summer squash medium, cut into 1/4-inch slices
  5. 1 cup chopped onion
  6. 2 tablespoons olive oil
  7. 2 teaspoons minced garlic
  8. 1 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 1 pound lean ground beef 90% lean
  11. 28 ounces tomato puree
  12. 1 tablespoon italian seasoning
  13. 1 tablespoon brown sugar
  14. 8 teaspoons grated Parmesan cheese

The instruction how to make Eggplant Zucchini Bolognese + Weekly Menu

Nutritions of Eggplant Zucchini Bolognese + Weekly Menu

calories: NutritionInformation
carbohydrateContent: 390 calories
cholesterolContent: 61 grams
fatContent: 35 milligrams
fiberContent: 7 grams
proteinContent: 10 grams
saturatedFatContent: 25 grams
sodiumContent: 2 grams
sugarContent: 770 milligrams
: 9 grams

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