Bolognese Zucchini Noodles
Spiralized zucchini noodles coated in a rich tomato-based meat sauce with garlic, onion, and herbs. Sauce simmers until thick and meaty; noodles stay firm when tossed in just before serving.
Ingredients
Method
Heat olive oil in a large skillet over medium-high heat. Add ground meat and cook, breaking apart with a wooden spoon, until no pink remains, about 8–10 minutes.
Add diced onion and minced garlic; sauté until softened and fragrant, about 3 minutes.
Stir in tomato paste and cook for 1 minute to deepen flavor. Add canned tomatoes with their juice, oregano, salt, and black pepper.
Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until sauce thickens and flavors meld.
While sauce simmers, spiralize zucchini into thin noodle strands. Pat dry with paper towels to remove excess moisture.
Divide zucchini noodles among serving bowls. Top with hot bolognese sauce, grated parmesan, and fresh parsley. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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