Spaghetti Zoodles with Bolognese Sauce

This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.

On a cool, rainy day, there is nothing quite as comforting as Spaghetti and Bolognese Sauce, but who wants all those carbs? So I invented “Zoodles”; “noodles” made from zucchini. Well, I don’t think I exactly ‘invented them’ because I have since seen other people post articles about them, but they were innovative at the time.

Now that I’ve made these a few times, I actually prefer them to wheat-based noodles, because you can eat a large plateful and not feel overstuffed afterwards.  And when cooked just right, they actually can be wound up on a fork, just like pasta!

al dente Zoodles and Bolognese sauce

So how do I prepare Zoodles?

For two large servings, I take 2 or 3 slender, firm zucchini (less seeds this way) and shred them on a Japanese mandolin*, using the middle thickness of cross blade.

* I use the Benriner mandolin, but one of those "spiralizers" would work too, except it would be difficult to avoid shredding the pulpy middle.
shredded zucchini, ready to cook

I place the pile of raw “Zoodles” on a plate, sprinkle about 1 tsp. of water on top and cover with a microwave cover.  Then I microwave them at 80% power for 3 minutes, then let stand for 3 minutes. I drain the excess water by placing the cooked Zoodles in a colander and leave them covered until ready to serve.

cooked zucchini Zoodles, ready to top with sauce

Top with your favourite sauce and voila! Spaghetti Zoodles Bolognese – without the carbs!

Spaghetti Zoodles with Bolognese Sauce

Buon appetito!

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