Low Carb Spaghetti Bolognese With Zucchini

Low carb spaghetti Bolognese! This is a delicious version of the famous dishes where instead of using the classic spaghetti noodles we use a zucchini. So this dish becomes rich protein meal with a very low content of carbohydrates.  Thin strips of zucchini you can cut by hand and you can to help out one of the modern gadgets that have a shredding insert for thin strips (julienne). The alone dressing of minced meat and tomato remains a classic. Therefore we strongly recommend that you try the preparation with olive oil!

 

Low carb spaghetti Bolognese

Contains  4 servings

Cooking time: 60 minutes

Ingredients for Bolognese are:

  • 1 onion chopped
  • 1 clove garlic chopped
  • 2 pieces of carrots – grated
  • 250 grams of mushrooms, chopped into quarters
  • 400 grams of ground beef
  • 800 grams of tomato puree
  • 250 grams of spinach leaves can be frozen
  • 400 grams zucchini
  • 30 grams of grated Parmesan cheese
  • 1 handful basil
  • 1 piece of lemon

 

Directions

  • At first of all, fry the onion and garlic in a little olive oil or water to soften.
  • Add the meat and cook. Must stirring constantly for 5 minutes until the meat apart.
  • Add the carrots and cook for another 5 minutes.
  • Since, when 5 minutes past,  put the tomato puree and stir.

Finally, cover and cook on low heat for 45 minutes until the sauce thickens and gets a rich aroma. Then add spinach and stir briefly until the leaves are soft. Season with a little pepper and add half the basil.

Cut the zucchini to form beautiful long strips of spaghetti.

Add the zucchini to the pan with a little olive oil, pepper, a little salt, and the rest of the parsley or basil. Then pour the lemon juice and let it soften a little flask for about 5 min.

 

Therefore, share a spaghetti of zucchini in a bowl for serving and drizzle with Bolognese sauce and grated Parmesan cheese.

Finally, Serve immediately and enjoy.

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