I recently discovered this zucchini Bolognese recipe, and I have to tell you, I was shocked at how good it turned out. The zucchini noodles taste almost exactly like real pasta, making it one of my favorite pasta alternatives. The best part? It’s low carb, super easy to make keto-friendly (just skip the maple syrup), and comes together in under an hour – honestly, usually less. This one has quickly become a staple in my kitchen whenever I want something cozy, filling, and still totally diet-friendly.
Why You’ll Love This Zucchini Bolognese:
- It’s low carb and keto-friendly (just skip the maple syrup).
- Tastes like the real deal – zoodles are shockingly close to pasta when you use the magical spiralizer.
- Quick and easy, ready in under an hour.
- Cozy, hearty comfort food without the guilt.
- Perfect for weeknights when you want something homemade but not complicated.
- Healthy and perfect for your diet!
How to Make This Healthy Zucchini Bolognese?
Start by cooking the bolognese sauce until it’s rich and flavorful. Once the sauce is ready, spiralize your zucchini into zoodles and add them straight into the skillet. Let everything cook together for about 10 minutes, just until the zucchini softens up and soaks in the sauce. Top it with parmesan and serve warm.
I used a veggie spiralizer (zoodles maker) to make the zucchini noodles, and it honestly works like magic. If you don’t have one, you can easily grab a similar tool on Amazon. I like making the noodles fresh right before tossing them into the sauce—it keeps them from getting watery and makes the whole dish taste so much better.
Ingredients:
- 2 tbsp olive oil
- 1.1 lb. ground beef
- 3 garlic cloves, chopped
- 2 medium size onions, chopped
- 1 tbsp red paprika
- 24.5 oz. Tomato puree – I like using Mutti
- 1 tsp concentrated tomato sauce – I like this one – it add a richer tomatoes tastes to the sauce
- 0.5 tsp salt
- pepper to taste
- 1 tsp maple syrup – optional (don’t add it if you want it to be keto friendly)
- 4 medium size zucchini
- Parmesan cheese for serving
Instructions:
- Heat a 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onions and garlic, and cook until they’re soft and fragrant.
- Push the onions and garlic to one side of the skillet, then add the ground beef to the other side. Cook the beef until browned, breaking it up as it cooks.
- Mix everything together and stir in the paprika.
- Pour in the tomato puree and add the concentrated tomato sauce for extra richness.
- Season with salt, pepper, and a little maple syrup if you’re not keeping it keto.
- Lower the heat and let the sauce simmer gently for 20–25 minutes, stirring occasionally, until it thickens.
Here is how it should look:
8. While the sauce is simmering, make the zucchini noodles using a spiralizer (about 4 medium zucchinis).
9. When the sauce is ready, add the zoodles and cook for another 10 minutes, until they soften.
Mix it well together with the Bolognese sauce.
10. Serve hot with a generous sprinkle of parmesan cheese on top.
Tips & Tricks for the Best Zucchini Bolognese
- Keep the zoodles firm – Don’t overcook them—10 minutes is enough to soften without turning mushy.
- Salt trick – If you want even less water, sprinkle salt on your zucchini noodles and let them sit for 10–15 minutes, then pat dry before cooking.
- Use fresh zucchini – Both light green and dark green varieties work great (I’ve tried both and they always turn out amazing).
- Go rich with flavor – A splash of concentrated tomato paste or a long simmer makes the sauce taste deeper and more authentic.
- Cheese is your friend – A good Parmesan on top pulls everything together.
How to Store Zucchini Bolognese
If you’ve got leftovers, it’s best to store the Bolognese sauce and the zucchini noodles separately. The zoodles release water as they sit, which can make the dish a little soggy. Just keep the sauce in one container and the zucchini in another. When you’re ready to eat, warm up the Bolognese in a skillet and toss in the freshly made zucchini noodles right before serving (cook for 10 minutes), this way it tastes fresh and keeps that “real pasta” vibe.
Can You Meal Prep Zucchini Bolognese?
Yes, absolutely! The Bolognese sauce is perfect for meal prep, you can make a big batch and store it in the fridge for up to 4 days, or even freeze it for 1-2 months. Just keep the zucchini noodles separate and spiralize them fresh when you’re ready to eat. That way, you’ll avoid soggy zoodles and always have that just-cooked texture.
FAQs – Zucchini Bolognese
What type of zucchini works best for zucchini spaghetti bolognese?
You can really use any kind of zucchini. The lighter green variety (often called gray zucchini or Mediterranean zucchini) works just as well as the darker green kind you usually see at the store. I’ve used both and they both turned out amazing! Just a quick tip, medium-sized zucchinis are usually best because the really large ones can get watery and seedy. And you also need to make sure they are not too big or too small – so they fit the zoodles maker.
Can I eat Zucchini Spaghetti Bolognese on keto?
Yes, you can. Zucchini is naturally low in carbs, which makes zucchini noodles (aka zoodles) a perfect pasta swap for a keto lifestyle. Pair them with a hearty bolognese sauce, usually just ground beef, tomatoes, and herbs, and you’ve got a meal that fits right into low-carb eating. The only thing you need to double-check is the tomato sauce. Some store-bought versions sneak in extra sugar, so stick with a sugar-free brand or make your own to keep it fully keto.
What can I serve with zucchini bolognese?
It’s filling enough on its own, but if you want something extra, a simple side salad or garlic bread (if you’re not keto) pairs perfectly. For keto eaters, try adding a side of roasted veggies or a dollop of ricotta or mascarpone on top for extra creaminess.
Can I make zucchini bolognese vegetarian?
Yes! Just swap the ground beef for lentils, mushrooms, or a plant-based meat alternative. It’s still hearty, delicious, and keeps that Italian-inspired vibe.
Low-Carb Zucchini Bolognese recipe
Ingredients
- 1 tbsp olive oil
- 1.1 lb. ground beef
- 3 garlic cloves, chopped
- 2 medium size onions, chopped
- 1 tbsp red paprika
- 24.5 oz. Tomato puree – I like using Mutti
- 1 tsp concentrated tomato sauce – I like this one – it add a richer tomatoes tastes to the sauce
- 0.5 tsp salt
- pepper to taste
- 1 tsp maple syrup – optional (don’t add it if you want it to be keto friendly)
- 4 medium size zucchini
- Parmesan cheese for serving
Instructions
- Heat a 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onions and garlic, and cook until they’re soft and fragrant.
- Push the onions and garlic to one side of the skillet, then add the ground beef to the other side. Cook the beef until browned, breaking it up as it cooks.
- Mix everything together and stir in the paprika.
- Pour in the tomato puree and add the concentrated tomato sauce for extra richness.
- Season with salt, pepper, and a little maple syrup if you’re not keeping it keto.
- Lower the heat and let the sauce simmer gently for 20–25 minutes, stirring occasionally, until it thickens.
- While the sauce is simmering, make the zucchini noodles using a spiralizer (about 4 medium zucchinis).
- When the sauce is ready, add the zoodles and cook for another 10 minutes, until they soften. Mix it well together with the Bolognese sauce.
- Serve hot with a generous sprinkle of parmesan cheese on top.
