Most of you know that I decided to make a lifestyle change this summer in the way that I eat and the things that I put into my body! One of my biggest downfalls was (and probably always will be) my love for PASTA. Ever since I was a wee lass I have loved to sit down on a chilly evening with a big bowl of pasta in front of me. Now that I’m an “adult”, the only thing that has changed is that now I love a big bowl of pasta accompanied by a big glass of wine!
Luckily, I have been able to trick my brain, my taste buds and my tummy into thinking I am eating a delicious bowl of pasta with my zoodle bolognaise!
This is honestly the easiest dish that I have made on this new clean eating kick of mine, and by far the most delicious.
- 3 Zucchini
- pinch of salt
- 1 tsp. garlic
- 3 Tbs. olive oil
- veggie spiralizer
- paper towels
- your favorite sauce (homemade sauce recipe coming soon!)
- 1lb ground beef (or turkey)
The zoodles are honestly so easy and only take about 15 minutes total! First you’ll cut the ends off of one side of the zucchini and put it through the spiralizer. I would recommend laying a paper towel down to catch the zoodles as you’ll need them to be on top of the paper towel for the next step any way. Put each zucchini through the spiralizer. Spread the zucchini out in a relatively thin layer on top of a paper towel (you may need to spread this out over several paper towels). Sprinkle the zucchini with salt.
Next, lay another paper towel over the zoodles and use your hands to press down, lifting the moisture out of the zoodles. Take the edge of the paper towel and begin rolling (as you would a piece of paper to make a paper tube). This will really draw out the moisture from the zucchini and give your zoodles a texture that more closely resembles pasta. Repeat this for all batches of zoodles.
Leave the zoodles in their rolled form while you brown the ground meat. I like to brown my meat in a frying pan with a touch of olive oil. Although I believe that turkey would work well for this recipe, if you are used to making your spaghetti with beef, I would suggest continuing to do so on top of zoodles as it will more closely resemble the spaghetti bolognaise that you know and love! When the meat is browned, transfer the meat into a soup pan and add whichever sauce you please, leave this to simmer until it reaches a warm temperature.
Next, you’ll want to add about a table spoon of olive oil to the frying pan for each batch of zoodles that you cook. Transfer the zoodles from the paper towel to the frying pan. You will cook them for about 1-2 minutes on high heat, stirring frequently as if you are making a stir fry. When the zoodles start to wilt they are ready! I like to add some pepper at this point before transferring them to the plate.
Now, place the zoodles on a plate and add the meat sauce and presto! Zoodle Bolognese!
I hope you enjoyed this weeks clean eating post as much as I did! I’d love to hear your thoughts!!