Zucchini Noodle Bolognese


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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.
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Zucchini Noodle Bolognese
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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
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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.
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Step 2 Add the crushed tomatoes and tomato paste. Bring to a simmer. Cover and let simmer for 15 minutes at least.
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Step 3 Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons.
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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.
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We hope you enjoy this delicious Zucchini Noodle Bolognese recipe.
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