Zucchini spaghetti with beef Bolognese

By Admin_Servier 6 years ago
Home  >  Food  >  Zucchini spaghetti with beef Bolognese

Zucchini spaghetti with beef Bolognese

4 servings


  • 1 tablespoon olive oil
  • 800 g lean ground beef
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 can crushed tomatoes
  • 65 g tomato paste
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Black pepper
  • 6 medium peeled zucchini

Nutritional values (per serving):

Energy: 352.1 kcal
Total carbs: 9.4 g
Sugar: 6.1 g
Total fat: 13.7 g
Saturated fat: 3.9 g
Omega3: 0.2 g
Fiber: 3.9 g
Sodium: 27.8 mg



  1. Bolognese:
    1. In a large saucepan, sauté beef over medium-high heat until browned.
    2. Once meat is cooked, drain the fat.
    3. Add olive oil and onions.
    4. Sauté until onions are translucent, ≈5 minutes.
    5. Add the garlic, tomatoes, tomato paste, basil, thyme, and oregano.
    6. Remove from the heat and set aside.
  2. Zucchini pasta:
    1. Bring a large pot of water to a boil. Add zucchini and boil for ≈45 minutes, stirring occasionally. Season the zucchini with pepper.
    2. Spiral the zucchini into pasta.
    3. Sauté the zucchini pasta until desired tenderness is achieved, 5 to 10 minutes.
  3. Place pasta on a plate and top with Bolognese sauce.
Nutritional advice:

Be careful with the tomato paste, which contains a lot of salt. When you use some in a recipe, don’t forget to taste before adding salt.


Photo credit: miss_yasmina via Visualhunt

  Food, Recipes