Zucchini Noodle Bolognese

Transform your evening meal with this nutrient-dense, low-glycemic alternative to traditional pasta. This 30-minute zucchini noodle bolognese delivers rich, slow-simmered flavor while remaining perfectly insulin-friendly.

Ingredients

For the Zoodles:

• 6 medium zucchini, spiralized
• 1-2 Tbsp extra virgin olive oil
• 1 clove garlic, minced

For the Bolognese Sauce:

• 1 Tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 3 cloves garlic, minced
• 1 lb. lean ground turkey or grass-fed ground beef
• 1 (28 oz) can crushed tomatoes (no sugar added)
• 1 (6 oz) can tomato paste
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 2 bay leaves
• Fresh basil leaves for garnish

Instructions

1. Prepare the Zoodles: Use a spiralizer to create zucchini noodles. Place them on paper towels and sprinkle lightly with salt to draw out excess moisture for 10 minutes; pat dry.
2. Sauté Aromatics: In a large saucepan, heat olive oil over medium-high heat. Add onion, celery, and garlic, sauté until softened.
3. Brown the Protein: Add the ground turkey or beef to the pan. Cook until browned and crumbled, ensuring you drain any excess rendered fat to keep the dish lean.
4. Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, wine, oregano, basil, salt, pepper, and bay leaves. Bring to a light boil, then reduce heat and simmer for 30 minutes to allow flavors to meld.
5. Quick-Flash the Zoodles: In a separate large skillet, heat 1 Tbsp olive oil with minced garlic. Add the zucchini noodles and sauté until “al dente.” Avoid overcooking to prevent sogginess.
6. Assemble: Discard bay leaves from the sauce. Plate the zucchini noodles and top with a generous portion of the bolognese. Garnish with fresh basil.