This zucchini noodle spaghetti bolognese is so delicious! Make an extra serving and have it for lunch the next day.

  • Serves:
  • Prep time:
  • Cooking time:
  • Phase:
  • Carbs per serving:
  • 600g beef mince
  • 410g can crushed tomatoes (lowest carb - look at nutritional profile on the back)
  • 1 tablespoon fresh basil (chopped finely)
  • 1 clove garlic (minced)
  • Salt and pepper to taste
  • Olive oil
  • Parmesan cheese



  • 600 g zucchini
  • 1 1⁄3 tbsp butter 
  • Salt and pepper to taste
  • Add the mince into a pan and brown over medium heat.  Get some good colour before draining. Remove meat from pan.
  • Using the same pan, add the olive oil and sauté the garlic for 20 seconds.
  • Then add in the tomatoes, basil, salt, pepper and stir.  Add meat back into pan.
  • Simmer on medium-low for 30 minutes, with a lid offset.
  • While meat is simmering, make the noodles. Use a spiralizer or peeler to make long, thin strips of zucchini. 
  • Heat a new frying pan and toss the zoodles around quickly in butter. A minute is enough to keep them from going too soft. 
  • Serve the noodles warm with the bolognese sauce on top. Finish with grating of Parmesan cheese.
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