diary of some homemade goodies

Zoodles with Bolognese Sauce

Zoodles with Bolognese Sauce

Zoodles – spiralized zucchini “noodles” that some people promise tastes like noodles and others adamantly deny the claim. For us, it honestly does not taste like noodles, but many times it has the same ability to “hit the spot”, with much more nutrients and less bloating. This dish is a regular in our dinner rotation menu and it never disappoints!

A problem that has often come up with zoodles is that it produces a whole lot of water, and after I cook it there’s always a little soupy puddle that comes up, making it less appetizing. What I’ve started to do is to simply let it sit in a cloth (or paper towel) for about 15 min to try to absorb and squeeze out as much of the water as possible. I still can’t quite prevent it all together but it does help with creating less of a puddle!

What I like to do with my bolognese sauce is to add as many veggies as I can – many times it’s whatever is in my fridge. I’ve done eggplant, carrots, tomatoes, sweet potato, mushroom, etc. The list goes on! My favorite combo is probably with carrots and mushroom.  I also make sure to chop up and add any of the end zucchini parts that wasn’t able to be spiralized. It’s a dinner recipe that is affordable, quick, and healthy, and even works well as lunch the next day.

Zoodles with Bolognese Sauce

Course Main Course
Keyword bolognese, gluten free, pasta, zoodles
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes



  • 3-4 zucchinis (spiralized)
  • 1 tbsp olive oil
  • s/p (to taste)

Bolognese Sauce

  • 1 tbsp avocado oil (can sub regular vegetable oil)
  • 1 medium onion (diced finely)
  • 2 cloves garlic (minced)
  • 1 lb ground turkey or beef
  • 10 oz jar marinara sauce
  • 2 cups mushrooms (chopped finely)
  • 1/2 cup carrots (chopped finely)
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp red pepper flakes
  • fresh basil (optional)
  • freshly grated Parmesan cheese (optional)


  1. Spiralize zuchinni and place in a bowl lined with a paper towel or kitchen towel. This will help absorb moisture. 

  2. Add oil to pan/pot and saute onion/garlic until it starts to brown. Add in the ground meat. 

  3. Cook until meat is no longer red. Drain any excess liquid. Add in marinara sauce and stir for 2-3 min. 

  4. Add in vegetables (including chopped up pieces of zucchini leftover from spiralizing) , dried spices, and let simmer on low heat for 25 min. 

  5. Saute zucchini noodles in olive oil for about 2 min, or until it is tender. You don't want it to be watery or soggy. Season with s/p. 

  6. Plate the zoodles and sauce, and garnish with some fresh basil and Parmesan cheese. Enjoy! 

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