Zucchini Noodles with Bolognese Sauce (Zoodles)

These zucchini noodles with Bolognese sauce (zoodles) are super quick to make.

Dear Spiralizer, How could we have lived without you all these years? You are a gluten-free foodie’s best friend, turning our favorite vegetables into long noodle-like swirls. Could zucchini really be a substitute for spaghetti?

We asked the question with trepidation when we tried our first bowl of zucchini noodles. And we really can’t describe how excited we were to discover that these ribbons of cooked zucchini (zoodles!) are tender, slightly crunchy, and absolutely delicious tossed with our favorite sauces.

If you haven’t already noticed, we’re kind of obsessed with our new 4-blade spiralizer from Paderno World Cuisine. It’s a snap to assemble, use, and clean. A wonderful tool for the gluten-free kitchen, and a great gift for anyone you know who loves to cook.

We’ve made zoodles with gluten free meatballs covered in a beautiful marinara sauce. And several weeks ago we served up our zoodles with a homemade clam sauce.

And the other day we decided to try making them accompanied by a savory Bolognese sauce. The result? Well, we’ll just say that there wasn’t one zoodle left on our plates.

Our Bolognese sauce is a quick and simple twist on the classic Italian meat-based, red sauce.

It’s one of those recipes that’s easy to make ahead, perfect if you’re doing a little meal prep. I talk more about how I plan out my week in this 4 steps to easy meal planning.

This bolognese sauce is a favorite around here. I spoon it in my eggplant rollatini bolognese and grilled zucchini roll ups when I want something a little different.

What is Bolognese sauce made of?

In Bologna, where it originated, three different kinds of ground meat – usually beef, lamb, and veal – are browned beforehand while sautéing vegetables and herbs. Then, they are all mixed together with pureed tomatoes in a pot that simmers for hours (sometimes overnight) on the stove.

But the day we made this sauce, it was snowing outside, and we couldn’t wait until the next day to enjoy this warm and savory dish. So this is our super-easy, super-fast, super-delicious version using just ground beef.

Want more fun twists on Italian flavors? Give my Egg-Free Spaghetti Squash Carbonara a whirl, snack on some little Bruschetta Cheese Crisps, or try my friend’s gluten-free Italian sushi. Just a heads-up: her site isn’t fully gluten free, so be sure to double-check ingredients if you browse around.

How to make zoodles not watery

First, we made the zoodles with our spiralizer. This kitchen gadget is very easy and very fun to use, but you might get a little workout depending on how many zucchini you slice. Usually, we find that long and fat zucchini make the best zoodles, and it is also important to keep the zucchini centered inside the spiralizer.

When you’re finished slicing, place the spiralized zucchini in a colander and toss with salt until they are coated. Then place the colander in a shallow bowl for twenty to thirty minutes while the zoodles release their moisture. Then, pat dry with paper towels.

Ingredients 

*Free printable recipe card is available at the end of the post.

The ingredients are simply zucchini, extra-virgin olive oil, onion, garlic, carrot and celery ground beef, salt, tomato puree, tomato paste, a bay leaf, and oregano. Also, parmesan cheese which is optional.

Instructions

How to make fast and easy Bolognese sauce

Now it’s time to prepare the sauce! First, we sauté the onion, garlic, carrot and celery in oil in a large skillet. Next, we add the beef to the sautéed vegetables, season with salt, and cook stirring frequently, until the meat has browned. Then, we add tomato puree, tomato paste, a bay leaf, salt, and oregano to taste.

And that’s it. We cover the skillet and let it simmer over low heat until the sauce thickens. As the sauce cooks, it fills the whole house with the most intoxicatingly wonderful fragrance that has our mouths watering even before we’ve had a chance to taste it.

How to cook zoodles

All that’s left to do is cook the zoodles. Be sure to pat them with paper towels again to remove any moisture. Then heat two tablespoons of olive oil in another skillet. Add three cloves of chopped garlic and cook until fragrant.

Then toss in the zoodles. Once the zoodles are cooked, let them sit for a few minutes to allow any excess water to be released before draining them.

Pro tips and recipe notes

• Long and fat zucchini make the best zoodles, and it’s also important to keep the zucchini centered inside the spiralizer when slicing them.

• To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated (about 1/4 teaspoon). Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels. 
• Got extras? Lucky you. Let the zoodles and sauce cool a bit, then pop them into an airtight container and store in the fridge for up to 3 days. Keep in mind, zoodles release water as they sit — totally normal. If they get a little watery, just give everything a quick toss before reheating.

• Reheating tip: Warm it up gently on the stove or in the microwave. If things look too loose, let it simmer for a minute to cook off the extra liquid.

• Want to plan ahead? You can store the sauce and zoodles separately. The sauce holds up beautifully in the freezer (up to 3 months), and fresh zoodles only take a few minutes to make.

Serve your drained zucchini noodles with Bolognese sauce (zoodles) in your favorite pasta bowl. If you cannot tolerate cheese or you’re following a Whole 30 diet, you can skip the parmesan cheese.

Buon Appetito!

More fun zucchini recipes

Zucchini Lasagna Recipe That Really Rocks Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Bacon. Corn, And Zucchini Sauté This is a delicious side where the veggies really sing. 

Stuffed Zucchini Boats Beautiful green sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. So incredibly tasty and so fun to eat too!

Cheese Lover’s Zucchini Casserole This is a delicious side dish similar to zucchini lasagna, but without the meat. It tastes like pizza!

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Zucchini Noodles with Bolognese Sauce (Zoodles)

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These zucchini noodles with Bolognese sauce (zoodles) are super quick to make.

Course Main Course, Side Dish

Cuisine gluten free, Italian-American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 431kcal

Author Barbara Bianchi

Ingredients

• For Zoodles
• 6 medium zucchini
• 1/4 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic
• For Bolognese Sauce
• 1 pound ground beef
• ¼ cup extra-virgin olive oil
• 1 small onion finely chopped
• 1 garlic clove finely chopped
• 1 stalk celery finely chopped
• 1 carrot finely chopped
• ½ teaspoon salt
• 1 28-ounce can tomato puree (Muir Glen is organic and gluten free)
• 1 6- ounce tomato paste (Muir Glen is organic and gluten free)
• 1 dried bay leaf
• oregano
• parmesan cheese to taste optional

Instructions

• Prepare Zoodles: Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 – 30 minutes while zoodles release their moisture, then pat dry with paper towels.
  6 medium zucchini, 1/4 teaspoon salt
• Prepare Bolognese Sauce: In a large skillet, heat the oil over a medium-low flame. Add onion, garlic, carrot and celery and saute on low, about 5 minutes.

  Add meat, season with salt and cook stirring frequently, until meat has browned, about 10 minutes. Add tomato puree, tomato paste, bay leaf, salt, oregano to taste.

  Simmer covered over low heat until the sauce thickens, about 1/2 hour. Remove and discard the bay leaf.
  3 cloves garlic, 1 pound ground beef, ¼ cup extra-virgin olive oil, 1 small onion, 1 garlic clove, 1 stalk celery, 1 carrot, ½ teaspoon salt, 1 28-ounce can tomato puree (Muir Glen is organic and gluten free), 1 6- ounce tomato paste (Muir Glen is organic and gluten free), 1 dried bay leaf, oregano
• Cook Zoodles: When the zoodles are ready to cook, pat them with paper towels.

  Then heat 2 tablespoons of olive oil in another skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute.

  Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.
  2 tablespoons extra-virgin olive oil
• Pour bolognese sauce over drained zoodles and gently toss. You may top with grated parmesan cheese, but this is optional. Serve immediately.
  parmesan cheese to taste

Notes

• Long and fat zucchini make the best zoodles, and it’s also important to keep the zucchini centered inside the spiralizer when slicing them.

• To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated (about 1/4 teaspoon). Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels. 

Dairy-free option: For those who cannot tolerate cheese or for those following a Whole 30 diet, you may skip the parmesan cheese. 

How to Store Leftover Zoodle Bolognese

Got extras? Lucky you.

Let the zoodles and sauce cool a bit, then pop them into an airtight container and store in the fridge for up to 3 days. Keep in mind, zoodles release water as they sit, totally normal. If they get a little watery, just give everything a quick toss before reheating.

Reheating tip: Warm it up gently on the stove or in the microwave. If things look too loose, let it simmer for a minute to cook off the extra liquid.

Want to plan ahead? You can store the sauce and zoodles separately — the sauce holds up beautifully in the freezer (up to 3 months), and fresh zoodles only take a few minutes to make.

Nutrition

Calories: 431kcal | Carbohydrates: 16.1g

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