AuthorSelina RoseCategoryMains & SidesDifficultyBeginnerThis is a healthy twist on the classic spaghetti Bolognese. Zucchini noodles are filled with fiber and slow-burning carbohydrates (compared to traditional noodles) and every bit as satisfying. This recipe is great for weeknights when you’re in a pinch for something quick and comforting.
Heat a deep frying pan over medium heat and add ground beef and disperse throughout the pan with a spatula. Add minced garlic clove, salt, pepper, paprika, basil, and oregano and stir together.
Chop mushrooms into bite-sized pieces and stir them into the pan.
While the beef is cooking, wash zucchini and remove the ends. Process with a spiralizer to make spaghetti type noodles and set aside. Note you may want to cut the noodles as they can end up quite long.
Once the beef is cooked, use the lid for the pan to drain any liquid or fat from the bottom of the pan and discard.
Add the zucchini noodles to the pan on top of the beef mixture. Cover with a lid and allow the steam to soften the zucchini (2-3 minutes).
Once the zucchini noodles begin to soften, stir to combine them with the beef mixture. Add olives to the pan and combine. Cook with the lid off for 1-2 minutes. Note careful not to over-cook the zucchini noodles as they’ll turn to mush.
Using the lid for the pan, drain any liquid from the bottom and discard.
Add 1.5 cups of sauce to the pan. Note adjust this measurement, depending on how much sauce you like.
Stir mixture together until the sauce is heated through. Then remove from heat, plate and enjoy.
Ingredients
Directions
Heat a deep frying pan over medium heat and add ground beef and disperse throughout the pan with a spatula. Add minced garlic clove, salt, pepper, paprika, basil, and oregano and stir together.
Chop mushrooms into bite-sized pieces and stir them into the pan.
While the beef is cooking, wash zucchini and remove the ends. Process with a spiralizer to make spaghetti type noodles and set aside. Note you may want to cut the noodles as they can end up quite long.
Once the beef is cooked, use the lid for the pan to drain any liquid or fat from the bottom of the pan and discard.
Add the zucchini noodles to the pan on top of the beef mixture. Cover with a lid and allow the steam to soften the zucchini (2-3 minutes).
Once the zucchini noodles begin to soften, stir to combine them with the beef mixture. Add olives to the pan and combine. Cook with the lid off for 1-2 minutes. Note careful not to over-cook the zucchini noodles as they’ll turn to mush.
Using the lid for the pan, drain any liquid from the bottom and discard.
Add 1.5 cups of sauce to the pan. Note adjust this measurement, depending on how much sauce you like.
Stir mixture together until the sauce is heated through. Then remove from heat, plate and enjoy.
