Zucchini Noodle Bolognese

PIn it

Craving a comforting classic that fits your dietary needs? This Zucchini Noodle Bolognese offers all the rich flavors of a traditional pasta dish, but with a lighter, gluten-free twist. It’s a perfect weeknight meal that’s both satisfying and easy to prepare.

Key Ingredients & Substitutions:

• Ground Beef: You can use ground turkey or lentils for a vegetarian option.
• Crushed Tomatoes: Canned diced tomatoes work well too.
• Zucchini: Yellow squash can be a good alternative for the “noodles.”
• Onion & Garlic: Essential aromatics, don’t skip them!
• Fresh Basil: Dried basil can be used in a pinch, but fresh adds more flavor.

Ingredients:

For the Bolognese Sauce:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

For the Zucchini Noodles:

• 4 medium zucchini
• 1 tablespoon olive oil (for sautéing)

Optional Garnish:

• Fresh basil leaves, chopped
• Grated Parmesan cheese (omit for dairy-free)

How Much Time Will You Need?

• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 4
• Calories per serving: Approximately 350-400 (without optional cheese)
• Tools Needed: Large skillet, spiralizer or vegetable peeler, large pot or pan for zucchini.

Step-by-Step Instructions:

1. Prepare the Bolognese Sauce Base

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat.

2. Sauté Aromatics and Simmer

Add the chopped onion to the skillet with the cooked beef and cook until softened, about 5-7 minutes. Stir in the minced garlic, oregano, and thyme, cooking for another minute until fragrant. Pour in the crushed tomatoes and vegetable broth, then season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. This allows the flavors to meld beautifully for your gluten free dinner.

3. Create the Zucchini Noodles

While the sauce simmers, prepare your zucchini. Using a spiralizer, create noodles from the zucchini. If you don’t have a spiralizer, use a vegetable peeler to make wide ribbons.

4. Cook the Zucchini Noodles

In a separate large pan or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the zucchini noodles and cook for 2-4 minutes, tossing frequently, until they are tender-crisp. Be careful not to overcook them, as they can become watery.

5. Combine and Serve

Divide the zucchini noodles among serving bowls. Spoon the rich bolognese sauce generously over the top. Garnish with fresh basil and optional grated Parmesan cheese for a delightful gluten free dinner.

Variation Ideas:

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a bit of heat.
• Extra Veggies: Stir in finely diced carrots or bell peppers with the onion for more nutrients.
• Creamy Texture: A tablespoon of dairy-free cream cheese or a splash of coconut milk can make the sauce extra creamy.
• Lentil Bolognese: Replace the ground beef with cooked brown or green lentils for a vegetarian option that’s still hearty and delicious. This is an excellent gluten free dinner idea.

Storage Instructions:

Store leftover Zucchini Noodle Bolognese in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the sauce and zucchini noodles separately on the stovetop or in the microwave to maintain texture.

Frequently Asked Questions (FAQ):

• Can I make this recipe ahead of time? Yes, the bolognese sauce can be made a day or two in advance and stored in the refrigerator. Cook the zucchini noodles fresh before serving.
• How do I prevent watery zucchini noodles? Don’t overcook them; a quick sauté is all they need. You can also lightly salt them and let them sit for 15 minutes, then blot with a paper towel before cooking to draw out excess moisture.
• What if I don’t have a spiralizer? You can use a vegetable peeler to create wider, fettuccine-like zucchini ribbons, or finely julienne the zucchini by hand.
• Is this recipe suitable for meal prepping? Absolutely! Prepare the bolognese sauce and store it. When ready to eat, quickly sauté fresh zucchini noodles.
• Can I freeze the bolognese sauce? Yes, the bolognese sauce freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
• How can I make this dish higher in protein? Increase the amount of ground beef, or add a can of drained and rinsed cannellini beans to the sauce for an extra protein boost in your gluten free dinner.