Healthy Zucchini Spaghetti with Bolognese Sauce and Parmesan
Ingredients
- 2 tbsp olive oil
- 500g ground beef, turkey
- 1 onion
- 1 clove garlic
- 2 carrots
- 150g mushrooms
- 1 tbsp tomato paste
- 800g canned tomatoes, chopped
- 2 chicken stock cubes
- 4 zucchini, large
- Salt, to taste
- 1 tbsp soy sauce
- Parmesan cheese, to taste
- Basil, to taste
Utensils
- pan
- mixing spoon
- bowl
- knife
- cutting board
- spiral cutter
Instructions
- Heat 1 tablespoon of oil in a deep pan or saucepan.
- Add the minced meat and sauté briefly until it begins to colour.
- Pour the meat into a bowl.
- Finely chop the onions and add to the pan and fry, stirring slowly, over low heat for 8-10 minutes.
- Add chopped garlic and fry for another minute.
- Add finely chopped carrots and mushrooms and fry for another 3 minutes.
- Add prepared ground beef to pan with vegetables.
- Add the tomato paste and mix well.
- Pour the canned chopped tomatoes into the pan with the juice.
- Fill the empty can of tomatoes with water and pour over the meat.
- Add the crumbled bouillon cubes, mix well and add the sauce bring to the boil.
- Reduce the heat and simmer for about 1 hour, stirring occasionally.
- Using a spiralizer, cut the zucchini into thin and long strips.
- In a clean pan, heat the remaining oil.
- Cook the zucchini Add hini to the pan and let fry for 2-3 minutes. Salt a little.
- When the sauce is ready, add the soy sauce and mix well. Add a little more salt to taste.
- Put zucchini noodles in a bowl and pour Bolognese sauce over them.
- Zucchini spaghetti sprinkle with grated parmesan and basil leaves and serve.
