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spaghetti with zucchini noodles on a plate

Zucchini Spaghetti with Easy Beef Bolognese

Sautéed zucchini noodles are the base for a simple and hearty lean beef bolognese sauce
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 318kcal
Author Amee


  • 1 ½ tablespoon extra virgin olive oil
  • 1 ½ tablespoon butter
  • 1 medium sweet onion diced
  • 2 cloves garlic peeled and chopped (I used 2 large cloves or 4 small cloves)
  • 2 carrots peeled and chopped finely
  • 1 celery stalk chopped finely
  • 1 lb lean ground beef 90% or less
  • 1 teaspoon coarse salt
  • ½ teaspoon fresh cracked pepper
  • 28 oz can crushed tomatoes Tuttorosso brand recommended
  • 1 tablespoon fresh basil leaves chopped finely (I use a heaping tbsp)
  • 1 tablespoon fresh parsley chopped finely (again a heaping tbsp)
  • 1 teaspoon red pepper flakes *optional (adds a nice slight heat)
  • ¼ cup Pecorino Romano cheese freshly grated (can also use Parmesan)
  • 2 tablespoon extra virgin olive oil
  • 6 medium zucchini
  • 2 large shallots chopped
  • salt and pepper to taste
  • 1 teaspoon Organic Better Than Bouillon Beef Base adds great flavor to this dish


  • In a medium-size skillet, heat 1 ½ tablespoon olive oil and butter over medium heat
  • Add onion and garlic and cook until onion is soft
  • Add carrot and celery and sauté for another 5 minutes
  • Add ground beef and season with salt and pepper
  • Cook until meat is no longer pink, about 10 minutes
  • Add canned tomatoes, concentrated beef base, red pepper flakes (if using), parsley and basil
  • Simmer on medium-low, uncovered, for 30 minutes
  • While sauce is simmering, prepare your noodles
  • Place sliced noodles in a colander over a large bowl
  • Salt the zucchini (not too much, you want it to be edible) and let it sit for 15-20 minutes
  • Pat zucchini dry and set aside
  • Heat remaining 2 tablespoon olive oil in a large sauté pan over medium heat
  • Add shallots and stir for about 20 seconds
  • Stir in zucchini and cook 2-3 minutes, until desired texture is achieved
  • Ladle sauce over sautéed zucchini and garnish with extra parsley and Pecorino Romano cheese


Calories: 318kcal | Carbohydrates: 22g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 729mg | Potassium: 1287mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4349IU | Vitamin C: 52mg | Calcium: 143mg | Iron: 5mg