Low Calorie Zucchini Noodles Bolognese
A guilt-free, low-carb interpretation of classic Italian Bolognese that delivers pure comfort without the heavy calories. By swapping traditional wheat pasta for fresh julienned zucchini noodles ('zoodles') and pairing them with a rich, savory beef and lamb ragù, this 184-calorie dish is gluten-free, quick to assemble, and bursting with vibrant Mediterranean flavor.
Low Calorie Zucchini Noodles Bolognese
A guilt-free, low-carb interpretation of classic Italian Bolognese that delivers pure comfort without the heavy calories. By swapping traditional wheat pasta for fresh julienned zucchini noodles ('zoodles') and pairing them with a rich, savory beef and lamb ragù, this 184-calorie dish is gluten-free, quick to assemble, and bursting with vibrant Mediterranean flavor.
Ingredients
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Zucchini 'Pasta' Base: 1 medium zucchini, peeled into long noodle strips using a julienne peeler.
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Bolognese Sauce & Aromatics: 1 chopped onion, 3 garlic cloves (finely minced), 250g ground beef with a touch of ground lamb fat (optional for extra depth, or omit entirely for a vegetarian version), 1 tbsp tomato paste, 3 whole peeled tomatoes (fresh or canned).
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Seasoning & Garnishes: Sea salt, coarsely ground black pepper, sweet paprika, hot paprika/chili powder, fresh basil leaves, and grated Parmesan cheese for serving (optional).
Method
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01
Sauté Aromatics: Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for 1 minute until golden and fragrant.
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02
Brown the Meat: Add the ground beef (and lamb fat mixture) to the skillet. Sear and break it apart with a wooden spoon, letting the juices render and release rich aromas.
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03
Simmer the Sauce: Add sweet paprika, hot paprika, salt, black pepper, tomato paste, and whole peeled tomatoes. Crush the tomatoes gently into the skillet and let the sauce simmer on medium-low heat until thickened and reduced.
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04
Add Zucchini Noodles: Toss the julienned zucchini strips directly into the simmering Bolognese sauce. Cook for exactly 2 minutes—just enough to warm through while maintaining a crisp, al dente texture.
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05
Garnish & Serve: Plate hot into pasta bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve immediately.
Step by step
Clear process images displayed in the same order as the method.
1
Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for 1 minute until golden and fragrant.
2
Add the ground beef (and lamb fat mixture) to the skillet. Sear and break it apart with a wooden spoon, letting the juices render and release rich aromas.
3
Add sweet paprika, hot paprika, salt, black pepper, tomato paste, and whole peeled tomatoes. Crush the tomatoes gently into the skillet and let the sauce simmer on medium-low heat until thickened and reduced.
4
Toss the julienned zucchini strips directly into the simmering Bolognese sauce. Cook for exactly 2 minutes—just enough to warm through while maintaining a crisp, al dente texture.
5
Plate hot into pasta bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve immediately.
Use room-temperature eggs and do not open the oven during the first stage of baking.
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