Paleo Zucchini Noodles with Bolognese
So, you want comfort food without the guilt? Girl, grab your veggie peeler and let’s spiralize our way to glory. We’re skipping the carb coma and heading straight for flavor town—with zero pasta regrets. These zucchini noodles twirl like the real deal and soak up all that rich, savory Bolognese sauce like champs. It’s Paleo, it’s hearty, and it’s basically the pasta’s hotter, healthier cousin. And yes, it tastes like actual food, not punishment. So twirl that fork like a queen and own your plate. Your taste buds will thank you—your skinny jeans will, too.
Paleo Zucchini Noodles with Bolognese
Paleo Zucchini Noodles with Bolognese: Spiralized zucchini drenched in a rich, tomato-based vegan Bolognese that delivers major flavor with zero regret.
Ingredients
For the Bolognese:
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 cup finely chopped mushrooms
- 1/2 cup grated carrot
- 1 cup cooked green lentils
- 1 tablespoon tomato paste
- 1 can 14 oz crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
For the zucchini noodles:
- 4 medium zucchinis spiralized
- 1 teaspoon olive oil
- Pinch of salt
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté for 3 minutes until soft.
- Stir in garlic, mushrooms, and grated carrot. Cook for 5 minutes.
- Add tomato paste, lentils, crushed tomatoes, oregano, and basil.
- Season with salt and pepper. Let it simmer for 15 minutes, stirring occasionally.
- In another skillet, heat olive oil and add zucchini noodles.
- Sauté noodles for 2-3 minutes until just tender.
- Drain excess moisture if needed.
- Plate zucchini noodles and top with generous spoonfuls of the Bolognese sauce.
- Garnish with fresh basil if you’re feeling fancy.
Notes
📊 Nutritional Values (per serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 9g
💪 Vitamins & Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 35%
- Iron: 15%
- Potassium: 20%
- Folate: 18%
💁♀️ Notes & Tips to Elevate the Flavor
- Add a splash of red wine vinegar for extra depth (no, it’s not just for salads).
- Craving creaminess? Stir in a spoonful of cashew cream.
- Want more heat? A pinch of crushed red pepper never hurt anyone.
- Zucchini too watery? Salt and let it sit before cooking, then pat dry.
