Zucchini Noodles & Bollognese

Spagetti Bolognese, Italian classic in the low-carb variant
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Gang Main Course
Cuisine Italian
Servings 4
Calories 382 kcal


  • Knife
  • pan


  • 2 Zucchinis
  • 16 oz Ground Beef
  • ½ cup Coconut Milk
  • ¼ cup Tomato Paste
  • 1 cup Spinach
  • 1 Carrot
  • 6 Mushrooms
  • ½ cup Onions
  • 2 gloves Garlic
  • 1 Tbsp Coconut Oil
  • 1 pinch Sea Salt
  • 1 pinch Pepper


  • Chop the onions, garlic, and mushrooms.
    ½ cup Onions, 2 gloves Garlic, 6 Mushrooms
  • Raffle the carrot
    1 Carrot
  • In a pan melt the coconut oil and add the onions and garlic, once the onions become translucent add in the ground beef and season with salt and pepper.
    1 Tbsp Coconut Oil, 1 pinch Sea Salt, 1 pinch Pepper, 16 oz Ground Beef
  • Once the ground beef is cooked through, add the chopped mushrooms and spinach.
    6 Mushrooms, 1 cup Spinach
  • In a small bowl, combine the coconut milk and tomato paste and mix until it forms a thick sauce.
    ½ cup Coconut Milk, ¼ cup Tomato Paste
  • Add the coconut milk and tomato paste mixture to the skillet and turn the heat down to low, let simmer for about 10 minutes.
  • While the Bolognese is cooking, wash 2 zucchini and spiralize it into noodles.
    2 Zucchinis
  • Serve the Bolognese on top of the spiralized zucchini.


Calories: 382kcalCarbohydrates: 12gProtein: 25gFat: 27gSaturated fat: 15gPolyunsaturated fat: 1gMonounsaturated fat: 8gTrans fat: 1gCholesterol: 77mgSodium: 235mgPotassium: 1036mgFiber: 3gSuger: 7gVitamin A: 3697IUVitamin C: 27mgVitamin D: 1µgCalcium: 63mgIron: 5mgMagnesium: 71mgNet Carbohydrates: 9g
Keyword 25 minutes, clean eating
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