Bolognese with “Zoodles”

Do “zoodles”, aka zucchini noodles have to look like fancy, spiraled spaghetti noodles? Heck no, they don’t! Keep it simple by slicing your zucchini into medallions, because pasta can come in all shapes and sizes!

Zoodles are a great option if you are carb cycling, or following a low-carb/keto plan. Plus, the zucchini contains tons more vitamins and minerals than regular pasta, and it tastes great too!

Bolognese with "Zoodles"

Print Recipe
Serves: 4-6 Cooking Time: 1 hour


  • 2 tbsp. olive oil, divided
  • 2 stalks of celery, finely diced
  • 1 medium onion, finely diced
  • 2 large carrots, finely diced
  • 3 cloves garlic, minced
  • 1 lb. ground pork
  • 1 lb. lean ground beef
  • 1 can tomato paste
  • 1 quart low-sodium beef broth
  • 4 large zucchini, sliced in medallions
  • 1 tsp. garlic powder
  • Kosher salt (to taste)
  • Grated Parmesan cheese (optional)



Heat 1 tbsp. oil in large Dutch oven or deep sauté pan on medium-high heat. Add celery, onion, and carrots, and cook, stirring regularly, until onions are soft and translucent. Stir in garlic. Add pork and beef, and sauté until meat is browned. Add tomato paste and beef broth. Cover, turn heat to low, and simmer for 45 minutes to 1 hour. Add salt to taste.


While sauce is simmering, pour 1 tbsp. olive oil in sauté pan on medium-high heat. Add zucchini, salt, and garlic powder to pan. Cook for 5-6 minutes, stirring often, until zucchini is slightly browned on both sides.


Serve "Zoodles" with Bolognese sauce, and top with freshly grated Parmesan cheese.

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