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Eggplant Zucchini Bolognese

“I roast the veggies while the pasta cooks, making this a quick dish.” This meal-in-one blends rustic comfort with fresh flavors. Trisha Kruse - Eagle, Idaho
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    8 servings


  • 1 package (16 ounces) penne pasta
  • 1 small eggplant, peeled and cut into 1-inch pieces
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1 cup chopped onion
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1 can (28 ounces) tomato puree
  • 1 tablespoon Italian seasoning
  • 1 tablespoon brown sugar
  • 8 teaspoons grated Parmesan cheese


  • Cook pasta according to package directions.
  • In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
  • Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
  • Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 395 calories, 10g fat (3g saturated fat), 36mg cholesterol, 378mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 22g protein.

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Average Rating:
  • badkitty1116
    Apr 12, 2018

    No comment left

  • rwippel
    Jan 12, 2018

    This dish was so simple to make that I was wowed by the flavors it packed. One thing I like to do is cook with natures seasoning in place of salt and pepper. I did this to the vegetables prior to roasting them. Once the dish was together I added the Parmesan cheese. The Parmesan made the dish taste complete. It had simple yet sophisticated flavors.

  • mwal1976
    Aug 5, 2017

    Could the leftovers be frozen??

  • rmbarr059
    Sep 9, 2015

    I was so impressed with how this tasted--and I followed the recipe exactly as it was written. Blew away my expectations. The roasted veggies could be a side dish all on their own with any meal. Will definitely be making this again and again!

  • cgraber1123
    Mar 23, 2015

    My family loved it. I roasted roma tomatoes with balsamic vinegar, basil, salt and pepper on a sheet tray in the oven with the veggies. Put it into the blender for Tomato puree. I also roasted the veggies longer because we like soft veggies.

  • aug2295
    Jul 24, 2014

    I was looking for a new zucchini recipe amd came across this. It came out delicious and was easy. I have a feeling it will make great leftovers too.

  • TravelBug1984
    Oct 13, 2013

    A great recipe that used a lot of garden fresh veggies from my grandma's garden. Will definitely make this again. I used group turkey instead of beef.

  • Sailorlady52
    Aug 27, 2013

    Just loved this recipe, however, altered it a bit. Family is not that into the zucchini. I added, in addition to the ground beef, Perri Sausage, or any other brand of sausage, you may like. I used Hot Sausage, browned with the hamburg, or you can bake it ahead of time, and cut into small bite sizes. Also, found that the Italian Seasoning, was WAY WAY to Heavy, and over whelmed the entire Dish. I would ad HALF the amount, next time I make this. This is a fast meal to make for last minute get togethers, served with a fresh Salad and Garlic Bread! Yummy, Yummy, Yummy!

  • murrworm88
    Aug 10, 2013

    After reading the reviews, I opted to make a few adjustments. You can mix & match as you like. Last night, I roasted a big sweet onion, eggplant, zucchini, summer squash, and sliced mushrooms. For my sauce, I just had 2 cans of diced italian style tomatoes (14.5oz ea.) and 1 can of tomato sauce on hand. I left out the brown sugar and added a bit of italian seasoning. Oh- we are big italian sausage lovers so that it was I used. Big fans of this recipe!!

  • skoal1
    Aug 5, 2013

    No comment left