Z'paghetti Bolognese (Zucchini Noodles with Meat Sauce)
Lisa Lillien Z'paghetti Bolognese
TODAY
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Rating:
4.631579 (19 rated)
Cook time:
Prep time:
Servings:
4

This lightened up (yet totally satisfying) pasta bolognese calls for extra-lean ground beef instead of fattier meat and is served over a bed of spiralized zucchini noodles (zoodles) instead of pasta.

Ingredients

    • 2 pounds spiralized zucchini (about 4 medium zucchini)
    • 1¾ cups canned crushed tomatoes
    • 2 tablespoons tomato paste
    • 1½ teaspoons white wine vinegar
    • 1/2 teaspoon Italian seasoning
    • 3/4 teaspoon garlic powder
    • 3/4 teaspoon onion powder
    • 1½ teaspoons olive oil
    • 1/4 cup chopped celery
    • 1/4 cup chopped onion
    • 1/4 cup chopped carrots
    • 8 ounces raw extra-lean ground beef (4% fat or less)
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • Optional topping: grated Parmesan cheese 

Preparation

1. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 3 minutes.

2. Transfer zucchini to a strainer, and thoroughly drain excess liquid.

3. In a medium-large bowl, combine crushed tomatoes, tomato paste, vinegar, and Italian seasoning. Add 1/2 teaspoon each garlic powder and onion powder, and mix well.

4. Drizzle oil in the skillet, and return to medium-high heat. Add celery, onion, and carrots. Cook and stir until slightly softened, about 2 minutes.

5. Reduce heat to medium. Add beef, and season with salt, pepper, and remaining 1/4 teaspoon each garlic powder and onion powder. Cook, stir, and crumble until veggies have softened and beef is fully cooked, about 5 minutes.

6. Add tomato mixture to the skillet. Cook and stir until hot and well mixed, about 1 minute.

7. Add drained zucchini, and cook and stir until hot and well mixed, about 2 minutes.

Reprinted with permission from Hungry Girl Clean and Hungry OBSESSED!