Zucchini Spaghetti Bolognese


Zucchini Spaghetti Bolognese 


GF,  DF (remove feta)

Serves 4

Prep time 15 minuets 

Total Time 30 minutes


3 large Zucchini – grated or cut into thin noodle like strips watch here 

500g minced beef 

2 garlic cloves

1 onion diced

1 capsicum (mix up your colours)

2 carrots peeled and thinly sliced or grated 


1 cup of Rocket, kale or baby spinach

1 can chopped tomatoes

2 tomatoes chopped

handful of fresh basil, thyme, oregano & parsley or 1/2 tsp of each if using dried herbs 

2 Tbs red wine vinegar or red wine 

Salt & pepper

1 tsp Coconut oil


  1. Soften onion and garlic with coconut oil in a pan for a few minutes
  2. add fresh herbs and mix well
  3. add mince until browned
  4. add carrots, capsicum, leafy greens, tomatoes and red wine vinegar 
  5. simmer until mince is cooked through and sauce starts to thicken 
  6. season with Salt & Pepper
  7. in a seperate pan bring 1/4 cup of water to the boil and add Zucchini noodles. These will only need about 1 minute.
  8. Drain and serve with crumbled feta


Hints & tips – I always try and use fresh produce however if substituting fresh herbs for dried herbs then remember to not use as much as dried herbs have a more powerful flavour.  follow the rule of needing 3x more fresh herbs than dry.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s