Zucchini Bolognese – Pasta Without The Carbs!
Hi Fellow Low Carbers!
Before following a low-carb lifestyle, I hated zucchini. I actually tasted it once, was turned off by it, and never ate it again. The problem was, I had only taken a bite out of a sliced zucchini – at a time when I was face down in the sugar and carbs. Who wants to eat vegetables when they’re stuffing their face with doughnuts?
Once I got into the low-carb lifestyle, I heard about these things called “Zoodles“. What the heck is a Zoodle? Zoodles are spiralized vegetables like zucchini, yellow squash, carrots. Just about any vegetable you can spiralize is a Zoodle. So I hurried up and went out and bought a manual spiralizer and started cranking out my Zoodles…
Until I heard about, and bought a Veggie Bullet. The rest is history.
During my pasta days, Spaghetti Bolognese was my favorite Italian dish. Imagine my joy when my Veggie Bullet came with a cookbook filled with mouth-watering recipes! One such recipe is for Zucchini Bolognese. The light zucchini noodles get the hearty treatment when topped with meaty Bolognese sauce.
Tip: The traditional Italian meat sauce takes a while to simmer, but the end result is totally worth it. Make the sauce on a weekend, then spiralize and cook your noodles on the day of for a quick, easy weeknight meal.
Carbs Per Serving Approx. 5 Carbs Per Cup
1 medium onion, sliced with Slicer Blade
1 celery stalk, sliced with Slicer Blade
1 carrot, thoroughly scrubbed and grated with Shredder Blade
2 zucchini, trimmed and spiralized
2 Tbsp. extra virgin olive oil, divided
6 oz ground beef
2 cups beef stock
1 1/2 Tbsp. tomato paste
1 bay leaf
Salt and Pepper to taste
Grated parmesan cheese to garnish (optional)
Prep zucchini and set aside.
Add onions, celery and carrots to a large pot over medium-high heat. Saute until tender about 8-10 minutes. Add beef, breaking it up with the back of a spoon and cook until browned, about 10-15 minutes. Bring to a boil for one minute, stirring continuously to scrape up any bits sticking to the pot.
Add 1 1/2 cups of stock, tomato paste, and the bay leaf and stir to full combine. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours to meld all of the flavors. Season with salt and pepper.
In a separate pan, heat 1 Tbsp. oil over medium high heat. Saute zucchini noodles until tender-crisp, about 3-5 minutes. Plate and top with Bolognese sauce. Add parmesan cheese if desired.
If you’re looking for an electric spiralizer, shredder and slicer all in one, please read my Veggie Bullet Review.
I hope you enjoyed this recipe. It came straight out of the Veggie Bullet Cookbook and is one of my favorites. Please leave your comments below. Have you tried this dish? Did you like it? What other low-carb recipes would you like to see me post?