Zucchini Noodle Bolognese

RECIPE Zucchini Noodle Bolognese by See Recipe

Zucchini Noodle Bolognese is a modern, low carb twist on spaghetti Bolognese that the whole family will love! Easy to make, packed with flavor, and Paleo and Whole30 friendly. See Recipe

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What you need:

4 zucchini 2 tbsp olive oil 1/2 sweet onion, diced 1 celery stalk, diced 1 carrot, diced 1.33 lbs. 93% lean ground turkey (or beef) 1/4 tsp red pepper flakes 3 cloves of garlic, minced 2 tsp Italian seasoning 20 oz canned crushed tomatoes (San Marzano or other) 1 tbsp. tomato paste 1/3 cup chopped basil Salt and pepper See Recipe

Step 1 Add the olive to a large pan over medium heat. Add the celery, carrots, and onion. Cook for 4-5 minutes. Add the turkey, garlic, and red pepper flakes. Continue to cook, breaking up the turkey, until it is no longer pink, Season with salt, pepper, and oregano. See Recipe

Step 2 Add the crushed tomatoes and tomato paste. Bring to a simmer. Cover and let simmer for 15 minutes at least. See Recipe

Step 3 Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons. See Recipe

Step 4 Add the zucchini to the sauce and cook for 3-4 minutes until tender. Stir in basil and season with salt and pepper as needed. See Recipe

We hope you enjoy this delicious Zucchini Noodle Bolognese recipe. See Recipe

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