Egg‑Free Zucchini Noodle Bolognese
Rich ground beef tomato sauce tossed with spiralized zucchini noodles for a hearty low‑carb Italian‑style dish.
Total
50 min
Prep
20 min
Cook
30 min
Serves
3
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Recipe serves 3
Ingredients
- 400 g ground beef
- 3 medium zucchini, spiralized
- 1 cup tomato puree
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Heat olive oil in a saucepan; sauté onion and garlic until translucent.
- 2
Add ground beef; brown thoroughly, breaking up lumps.
- 3
Stir in tomato puree, oregano, basil, salt, and pepper; simmer 20 minutes.
- 4
Meanwhile, toss zucchini noodles in a hot skillet for 2‑3 minutes until just tender.
- 5
Plate noodles and top with Bolognese sauce; serve immediately.
Nutrition per serving
Calories
340
17% of a 2,000 kcal day
| Protein | 30 g |
| Carbohydrate | 9 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
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