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Bolognese with Zoodles

Serves: 4


  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 1 garlic clove, crushed
  • 1 carrot, finely diced
  • 400 g lean organic minced beef
  • 150 g button mushrooms, sliced
  • 2 x 400 g tin organic diced tomatoes
  • 1/3 cup organic tomato passata
  • 1 tbs oregano (I use a mix of Italian herbs)
  • Celtic sea salt and ground pepper
  • 4 large zucchini


  1. Heat the olive oil in a large non-stick frying pan over medium heat.
  2. Add the onion, garlic, celery and carrot and cook for 5 minutes or until softened.
  3. Add the mince and cook for a further 5 minutes or until browned, breaking up any lumps with the back of a wooden spoon.
  4. Add the mushrooms and cook for 1 minute, then add the tomatoes and Italian herbs. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Season to taste, I am normally very generous with my seasoning.
  5. Meanwhile, using a vegetable spiraliser or vegetable peeler and knife, cut the zucchini (skin on) into thin, noodle-like strips (zoodles). Set aside in a sieve over a large bowl.
  6. To serve, toss the zoodles through the bolognese sauce and top with parmesan and basil leaves.

I batch cook so I will typically double the bolognese and freeze some. It freezes very well and is an easy, nutritious meal for busy evenings.

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