Zucchini Spaghetti with Easy Beef Bolognese
How To Make Zucchini Noodles
This delicious low-carb spaghetti recipe is gluten-free and easy to make. If you don’t have a spiralizer, I highly recommend it for the easiest method of making noodles out of vegetables. I’m pretty obsessed with mine. This gadget also slices apples and potatoes very thin. It has a lot of different functions and is very simple to use.
I was immediately sold, especially when I saw the price tag (I’ll include a link to the one I have below and a few more top-rated slicers, so you can add that one to your kitchen tools ASAP). It’s very reasonable for all of the great features and it’s simple to clean and operate. I absolutely love it!! Here are my zucchini “noodles” freshly sliced for spaghetti.
Before you put the zucchini into the slicer, cut off each end so it will rest flat against the slicing blade and the end piece that holds it steady. Cut a slit about 1/4 of the way through the zucchini so you don’t end up with super long noodles.
After spiralizing, there is very little waste of the vegetable, you end up with a mushroom-shaped portion leftover that you can eat raw or slice up for another dish. You can also chop it up and saute it into your sauce.
How To Make Zucchini Noodles That Aren’t Soggy
How To Make Easy Bolognese Sauce For Zucchini Spaghetti
What Else Can I Serve With Zucchini Spaghetti Noodles?
This meal is a staple in our meal prep rotation! It’s easy and delicious!
If you don’t have a spiralizer, I love this one. It makes creating veggie noodles a breeze!
Zucchini Spaghetti with Easy Beef Bolognese
Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp 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 tsp coarse salt
- 1/2 tsp fresh cracked pepper
- 28 oz can crushed tomatoes Tuttorosso brand recommended
- 1 tbsp fresh basil leaves chopped finely (I use a heaping tbsp)
- 1 tbsp fresh parsley chopped finely (again a heaping tbsp)
- 1 tsp red pepper flakes *optional (adds a nice slight heat)
- 1/4 cup Pecorino Romano cheese freshly grated (can also use Parmesan)
- 2 tbsp extra virgin olive oil
- 6 medium zucchini
- 2 large shallots chopped
- salt and pepper to taste
- 1 tsp Organic Better Than Bouillon Beef Base adds great flavor to this dish
Instructions
- In a medium-size skillet, heat 1 1/2 tbsp 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 tbsp 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
Nutrition
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How creative!
I didn’t find a link to the spiral slicer, can you tell me which one it is?
LOVE!!! I hand peel mine right now – I have a serious talent 😉 I’ve been looking for an affordable slicer, because a lot of them in-store are pricey. Will check this out!
OMG, so THAT’S how people are cutting their veggies that way! LOL, I was baffled! That’s a wonderful contraption, and this looks amazing! 🙂
I love this slicer, it’s so user-friendly and inexpensive! I used it again tonight for dinner. 🙂 Tricia, it’s the World Cuisine Tri-blade slicer and the link is above the comment thread. 🙂
Just curious… what other vegetables could be used as noodles? I love zucchini but trying to think of other veggies I’d use if I bought the slicer.
My friend, Robin, over at http://www.kneadtocook.com used carrots in her sauce. The slicer comes with a lot of ideas, too. 🙂
Love the slicer, do you have a link for it? Or can you suggest where to purchase it?
The link for ordering the slicer is at the end of the post 🙂
Beautiful dish Amee! That sauce looks amazing!
Thank you so much!
One way that I like to cook zoodles – put the sauce in the pan first, place the colander on top and the zoodles inside the colander, and the lid of the pan on top. You’re using the steam from the sauce to cook the zoodles. This method also saves you one pan. 🙂
Great tip, Carina! Thanks!!