Zucchini Noodle Spaghetti Bolognese
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
224 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Noodle Spaghetti Bolognese
Description
The recipe begins with pulsing fresh tomatoes in a food processor to create a coarse sauce base. Onion and garlic are sautéed in olive oil until softened before adding tomatoes and oregano to simmer, reducing the liquid to a thick consistency. Ground beef is cooked separately until browned and incorporated with the tomato sauce along with tomato paste, fresh basil, salt, and pepper to enhance flavor.
Meanwhile, zucchinis are spiralized into noodles and served as a fresh, tender substitute for pasta noodles, complementing the hearty and savory Bolognese sauce. Optional grated Parmigiano Reggiano and fresh basil garnish add richness and herbal brightness on serving.
This dish offers a satisfying way to enjoy the familiar comfort of spaghetti Bolognese with a vegetable twist. It works well for those looking to reduce traditional pasta or add more vegetables to their meal plan.
Ingredients
- 1 lb ground beef
- 4 zucchini large
- 10 tomatoes or 12-13 roma tomatoes, beefstake variety
- 1/2 onion diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1/2 tbsp oregano dried
- 2 tbsp tomato paste
- 1 1/2 tbsp basil finely chopped, fresh
- 1/4 tsp salt sea salt
- black pepper to taste
- parmigiano reggiano grated for topping (optional)
- basil for garnish, leaves
Instructions
- Slice the tomatoes in half, remove the core and quarter. Place in a food processor and pulse a few times, until finely diced and almost pureed.
- Heat the olive oil in a pot on medium heat and saute the onions for 2-3 minutes or until slightly translucent. Add the garlic and cook an additional minute.
- Add the tomatoes and oregano to the pot, then stir and simmer uncovered for 20-30 minutes or until the sauce has thickened and much of the liquid has evaporated.
- While the sauce is cooking, spiralize the zucchini with either a spiralizer or julienne peeler and set aside.
- Add the ground beef to a saute pan and cook on medium-high heat. Use a wooden spoon or spatula to break the ground beef up into small pieces as it cooks. The beef is done when it's browned and cooked through.
- After the sauce has reduced, stir in the tomato paste, fresh basil and salt and pepper. Cook for another 2-3 minutes, then add to the cooked ground beef and stir to combine.
- Add a serving of zucchini noodles to a plate and top with bolognese sauce and grated parmigiano reggiano. Garnish with additional basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 210mg | 9% |
| Potassium | 1143mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2077IU | 42% |
| Vitamin C | 54mg | 60% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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