Zucchini Noodles with Bolognese Sauce (Zoodles)
These zucchini noodles with Bolognese sauce (zoodles) are super quick to make.
Servings 4
Calories 431kcal
Ingredients
- For Zoodles
- 6 medium zucchini
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic
- For Bolognese Sauce
- 1 pound ground beef
- ¼ cup extra-virgin olive oil
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- 1 stalk celery finely chopped
- 1 carrot finely chopped
- ½ teaspoon salt
- 1 28-ounce can tomato puree (Muir Glen is organic and gluten free)
- 1 6- ounce tomato paste (Muir Glen is organic and gluten free)
- 1 dried bay leaf
- oregano
- parmesan cheese to taste optional
Instructions
- Prepare Zoodles: Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 - 30 minutes while zoodles release their moisture, then pat dry with paper towels.6 medium zucchini, 1/4 teaspoon salt
- Prepare Bolognese Sauce: In a large skillet, heat the oil over a medium-low flame. Add onion, garlic, carrot and celery and saute on low, about 5 minutes. Add meat, season with salt and cook stirring frequently, until meat has browned, about 10 minutes. Add tomato puree, tomato paste, bay leaf, salt, oregano to taste. Simmer covered over low heat until the sauce thickens, about 1/2 hour. Remove and discard the bay leaf.3 cloves garlic, 1 pound ground beef, ¼ cup extra-virgin olive oil, 1 small onion, 1 garlic clove, 1 stalk celery, 1 carrot, ½ teaspoon salt, 1 28-ounce can tomato puree (Muir Glen is organic and gluten free), 1 6- ounce tomato paste (Muir Glen is organic and gluten free), 1 dried bay leaf, oregano
- Cook Zoodles: When the zoodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of olive oil in another skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute. Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.2 tablespoons extra-virgin olive oil
- Pour bolognese sauce over drained zoodles and gently toss. You may top with grated parmesan cheese, but this is optional. Serve immediately.parmesan cheese to taste
Notes
- Long and fat zucchini make the best zoodles, and it's also important to keep the zucchini centered inside the spiralizer when slicing them.
- To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated (about 1/4 teaspoon). Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.
How to Store Leftover Zoodle Bolognese
Got extras? Lucky you. Let the zoodles and sauce cool a bit, then pop them into an airtight container and store in the fridge for up to 3 days. Keep in mind, zoodles release water as they sit, totally normal. If they get a little watery, just give everything a quick toss before reheating. Reheating tip: Warm it up gently on the stove or in the microwave. If things look too loose, let it simmer for a minute to cook off the extra liquid. Want to plan ahead? You can store the sauce and zoodles separately — the sauce holds up beautifully in the freezer (up to 3 months), and fresh zoodles only take a few minutes to make.Nutrition
Calories: 431kcal | Carbohydrates: 16.1g
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