Zucchini Noodle Bolognese

By swapping traditional pasta with fresh zucchini noodles and using extra-lean beef, you get all the rich, comforting flavors of a classic Bolognese with a fraction of the carbs and calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 3 medium zucchinis (spiralized) · 102 kcal in the whole recipe
• 250g lean ground beef (95% lean) · 380 kcal in the whole recipe
• 1 tablespoon olive oil · 90 kcal in the whole recipe
• 1 medium onion (finely chopped) · 40 kcal in the whole recipe
• 2 cloves garlic (minced) · 9 kcal in the whole recipe
• 200g tomato puree · 82 kcal in the whole recipe
• Salt, black pepper, and dried oregano to taste

Method

1. Spiralize the zucchinis into noodles, sprinkle with a pinch of salt, and let them drain in a colander for 10 minutes to release excess water.

   

2. Heat olive oil in a pan, sauté the chopped onion and garlic until soft, then add the lean ground beef and cook until browned.

   

3. Pour in the tomato puree, add salt, black pepper, and oregano, then simmer the bolognese sauce on low heat for 10 minutes.

   

4. Gently squeeze the excess moisture from the zucchini noodles, toss them into the sauce, and cook for just 2 to 3 minutes until warmed through.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.