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Zucchini noodle spaghetti bolognese is reminiscent of a good Italian beef ragu, but it’s gluten-free and grain-free thanks to zucchini noodles.



Total time

60 minutes






  • 1 lb ground beef
  • 4 zucchini (large)
  • 10 beefstake tomatoes (or 12 - 13 roma tomatoes )))
  • ½ onion (diced)
  • 3 cloves garlic (minced)
  • 1 tbsp olive oil
  • ½ tbsp dried oregano
  • 2 tbsp tomato paste
  • 1½ tbsp fresh basil (finely chopped)
  • ¼ tsp sea salt
  • pepper (to taste)
  • parmigiano Reggiano (grated for topping, optional )))
  • basil leaves (for garnish)


  1. Slice the tomatoes in half, remove the core and quarter. Place in a food processor and pulse a few times, until finely diced and almost pureed.
  2. Heat the olive oil in a pot on medium heat and cook the onions for 2-3 minutes or until slightly translucent. Add the garlic and cook an additional minute. Add the tomatoes and oregano, stir and simmer uncovered for 20-30 minutes or until the sauce has thickened and much of the liquid has evaporated.
  3. While the sauce is cooking, spiralize the zucchini with either a spiralizer or julienne peeler and set aside.
  4. Add the ground beef to a saute pan and cook on medium-high heat. Use a wooden spoon or spatula to break the ground beef up into small pieces as it cooks. The beef is done when it\'s browned and cooked through.
  5. After the sauce has reduced, stir in the tomato paste, fresh basil and salt and pepper. Cook for another 2-3 minutes, then add to the cooked ground beef and stir to combine.
  6. Add a serving of zucchini noodles to a plate and top with bolognese sauce and grated parmigiano reggiano. Garnish with additional basil.
  7. View the recipe instructions at

Contains allergens
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