Vida Recetas Editorial
Zucchini spaghetti Bolognese style is a light and healthy version of the classic Italian pasta, ideal for those looking to reduce carbs without sacrificing flavor. This recipe replaces traditional pasta with thin strips of zucchini, which are lightly sautéed to maintain an al dente texture, and combined with a rich Bolognese sauce made with ground chicken, tomatoes, and vegetables.
Originating from Italian cuisine, the Bolognese sauce is here adapted to a fresher, low-calorie style, perfect for ketogenic diets, gluten-free lifestyles, or simply a nutritious dinner. The dish is easy to prepare and requires no advanced cooking skills.
It can be served as a main course with a green salad or as a side dish. For kids, it's a fun way to incorporate vegetables. If you prefer a vegan version, you can substitute the meat with lentils or textured soy. You can also add mushrooms or grated carrot to enrich the sauce.
The final touch of melted grated cheese gives it a creamy and delicious finish.
Cook
30 min
Servings
4
We cut the courgettes as if they were spaghetti.
Brown the onion, pepper and minced garlic in a pan with oil. When they are transparent, add the minced meat and mix.
When the meat has been marked, add the crushed tomato, and season with salt, pepper and oregano. Adjust the acidity with sugar and let it cook for 20 minutes.
After this time, it is time to add the courgettes that we have previously browned in another pan, mix and let the flavors combine for about 5 minutes. Serve hot with grated cheese.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
