Zucchini Noodle Bolognese

Spaghetti fans please stand up!

I'm about to show you my all time favorite spaghetti bolognese recipe! It's HIGH PROTEIN, with LOW CARBS, and tastes AMAZING!


  • 500g lean minced beef

  • 4 large zucchinis, spiraled (or pre-made zucchini noodles!)

  • 2 tins crushed tomatoes

  • 1 brown onion, diced

  • 2 cloves garlic, minced

  • 1 tbsp extra virgin olive oil

  • 2 tbsp basil, preferably fresh

  • 2 tsp dried oregano

  • 2 tbsp tomato paste

  • .5 tsp salt

  • pepper, to taste

  • grated parmigiano cheese, for topping (optional)


  1. If frozen, place the zucchini noodles in warm water and set aside. If fresh you don't need to do anything.

  2. Heat the olive oil in medium heat in a saucepan, adding in the diced onion and garlic. Cook for 3-4 minutes, or until soft.

  3. Add the tins of crushed tomato to the saucepan, followed by the oregano and basil. Place the lid on the saucepan, reduce the heat to low and set simmer for 15 minutes.

  4. Add the minced beef to a separate saucepan, cooking over medium heat and using a spatula to break the beef into small pieces. Cook until browned.

  5. Add the tomato paste, salt, and pepper to the sauce, stirring for 1-2 minutes before adding the minced beef.

  6. Place a serve of zucchini noodles on a plate, followed by the pasta sauce. Top with parmigiano cheese.

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