Zucchini Bolognese is a lightened up and gluten free recipe with the same great tastes as classic spaghetti bolognese but made with zucchini noodles also known as zoodles. This entire dinner serves a family of four and is made in about half hours time.
I love spaghetti and meat sauce but don’t always like the extra calories. So to help curb my pasta cravings I came up with this Zucchini Bolognese recipe. Best of all it’s made in just one pot meaning it’s an easy clean up!
Last month, while enjoying my spiralizer kick I got this crazy idea to make my traditional bolognese sauce but instead of pasta I made zucchini noodles, also known as zoodles. A perfect healthier alternative and best of all gluten free! I used 3 large zucchini‘s to spiralize and it gave me enough for 4 servings including the hearty meat sauce.
Table of contents
Directions
- In a large skillet, heat olive oil in pan on high heat. Then add in the ground beef, ground pork and onion. Mix and break up for 5 minutes until browned.
- Reduce the heat to medium. Add in the garlic, Italian seasoning, dried basil, and tomato paste. Mix well, then add in the crushed and diced tomatoes. Mix again and reduce heat to medium-low and simmer for 10 minutes with lid on.
- While the sauce simmers, spiralize the zucchini.
- Once the sauce has cooked for 10 minutes, add the zucchini to the sauce pan. Cover and cook for 3 minutes. Mix well, divide evenly among plates and enjoy.
FAQs
This zucchini bolognese recipe feeds 2 adults and 2 kids. If you are planning to feed 4 adults you may want to add 2-3 additional zucchini’s to spiralize as the noodles are light and airy.
I love using my OXO spiralizer. Since receiving it a few months ago, I’ve been spiralizing the world. Or at least it feels like I’ve been spiralizing just about anything I can get my hands on! It’s easy to clean and has 3 different blades for different thickness. I rate it an A++ because it’s so easy to use!
If you don’t have a spiralizer but still want to make zoodles here are a few ways you can still achieve noodle like zucchini pieces.
–Mandoline – You’ll need to thinly slice each piece then turn the zucchini sheets and run them through the mandoline to create uniformed thin pieces.
–Handheld spiralizer – This is how I started spiralizing then I moved to the larger crank spiralizer.
–Potato peeler – Kick it super old school and simply peel the zucchini–just note your ribbons will be much wider then a traditional spiralize.
–Julienne peeler – OXO sells a junlienne peeler that works well.
–Box grater– You can run the zucchini on a box grater for smaller pieces.
Zoodles also known as zucchini noodles do not have to be cooked. You can simply toss them in your favorite dressing or sauce. However, if you are looking for a “pasta like” taste it’s best to toss them in a hot sauce for 1-3 minutes until softened but not mushy.
Tips & Tricks
Here are a few of my favorite tips and tricks whenever I make my zoodle spaghetti.
- Toppings – I love to top my zoodles with grated cheese and fresh herbs like chopped basil and parsley.
- Prevent Soggy Zoodles – To prevent having soggy limp zoodles you will want to cook them only for a few minutes. Anything more and they will turn to mush. I don’t mind my zooddles on the crispier side, so I’ll toss them in the sauce, and then immediately plate not cooking for an additional few minutes.
- Substitutions – Here are a few of my favorite substitutions.
- Veggies – You can spiralize yellow squash and even carrots for a sweeter tasting meat sauce. Do a mix of veggies or just one type of vegetable.
- Meat – To make this bolognese sauce healthier you could use ground turkey instead of a mixture of ground beef and ground pork.
- Meat Free – Make this bolognese meat free by substituting 2 cups chopped mushroom. Saute just like the meat step. Disclaimer: I’ve never test this method, but feel it could work.
- Side Dish Suggestions – Whenever I make bolognese sauce I like to serve my meal with roasted broccoli, a salad, and sometimes even a crusty bread.
Family Verdict
My husband was skeptical at first, but like many of the past zoodle recipes I’ve made him he loved it. Even my picky toddler who refuses to eat any vegetables loved this pasta and didn’t realize that it wasn’t pasta that he was actually eating a vegetable. I call that a win-win in my book! And enjoyed it the next day at work.
Recipes that go with Zucchini Bolognese
You can make this one pot zoodles with bolognese sauce with a salad and if you want to add a little bit of carbs to your meal, a crusty bread. If your looking to change up dinner and try something a bit healthier, I highly suggest you give my One Pot Zoodles with Bolognese Sauce a try!
- Roasted Broccoli
- Sausage Lentil Soup
- No Knead Crusty White Bread
- BLT Wedge Salad with Creamy Pepper Dressing
Other zoodle recipes…
If you make this zucchini bolognese recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Zucchini Bolognese
Equipment
- Stove Top
Ingredients
- 1 tablespoon olive oil
- ½ pound lean ground beef
- ½ pound ground pork
- 1 small onion diced
- 1 tablespoon minced garlic in water
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 6 oz. can tomato paste
- 1 28 oz. can crushed tomatoes
- 1 14.5 oz. can diced tomatoes
- 1 teaspoon granulated sugar
- 3 Zucchinis spiralized
Instructions
- In a large skillet, heat olive oil in pan on high heat. Then add in the ground beef, ground pork and onion. Mix and break up for 5 minutes until browned.
- Reduce the heat to medium. Add in the garlic, Italian seasoning, dried basil, and tomato paste. Mix well, then add in the crushed and diced tomatoes. Mix again and reduce heat to medium-low and simmer for 10 minutes with lid on.
- While the sauce simmers, spiralize the zucchini.
- Once the sauce has cooked for 10 minutes, add the zucchini to the sauce pan. Cover and cook for 3 minutes. Mix well, divide evenly among plates and enjoy.
Notes
- Toppings – I love to top my zoodles with grated cheese and fresh herbs like chopped basil and parsley.
- Prevent Soggy Zoodles – To prevent having soggy limp zoodles you will want to cook them only for a few minutes. Anything more and they will turn to mush. I don’t mind my zooddles on the crispier side, so I’ll toss them in the sauce, and then immediately plate not cooking for an additional few minutes.
- Substitutions – Here are a few of my favorite substitutions.
- Veggies – You can spiralize yellow squash and even carrots for a sweeter tasting meat sauce. Do a mix of veggies or just one type of vegetable.
- Meat Free – Make this bolognese meat free by substituting 2 cups chopped mushroom. Saute just like the meat step. Disclaimer: I’ve never test this method, but feel it could work.
- Side Dish Suggestions – Whenever I make bolognese sauce I like to serve my meal with roasted broccoli, a salad, and sometimes even a crusty bread.
Did you make this recipe? Let me know!