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Zoodle Bolognese

  • 1 lb ground turkey, chicken or grass-fed beef 

  •    1/2 cup white onion, chopped

  • 1/2 cup cremini or button mushrooms, sliced

  • 2 cloves of garlic , minced

  • 1 Tablespoon avocado or olive oil

  • 5-6 medium zucchini 

  • 1 (14.5-ounce can) diced tomatoes*

  • 1 (8-ounce can) tomato sauce*

  • 3 Tablespoons tomato paste*

  • 1.5 teaspoons dried oregano

  • 1/2 teaspoon crushed red pepper flakes, to taste

  • salt and pepper to taste

  • 2-3 Tablespoons fresh chopped basil , divided

  • 2 Tablespoons chopped fresh parsley leaves

  • *or use favorite pasta sauce

  • sprinkle of parmesan cheese, optional

Optional Add-Ins:

  • 1-2 cups spinach , chopped

  • 1 large carrot, thinly shredded

  • 1/4 cup red wine 


  1. Spiralize zucchini. Pat dry with a paper towel. Set aside. 

  2. Heat the oil in a large skillet over medium heat, add in the ground meat and cook until browned, making sure to crumble and break down into small pieces as it cooks; drain excess fat.

  3. Add the garlic and saute for 30 seconds to a minute or until fragrant. Add mushrooms and onions, and saute for 4 minutes. Season with salt and pepper to taste. Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).

  4. Add the zucchini noodles and cover with lid.

  5. After 2 minutes, remove the cover, swirl the zucchini around using tongs to avoid sticking to the pan.

  6. Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.

  7. Remove from heat and sprinkle on parmesan cheese, chopped basil or parsley if desired.

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