I have to say that this is has become one of my all time favourites. 11 years ago when I started learning about the nasty little things gluten does to the body (as well as what it has done to my poor little body) I’ve been on the prowl for something that could be an alternative to pasta.
Enter the Zucchini Pasta!
Oh where have you been my whole life? I can honestly say that zucchini was never on the menu board growing up but every since my wife and I started dabbling in the wonders of a vegetable based pasta alternative, I’m hooked!
Now, I have to get this off my chest. This amazing recipe is actually the brain child of one of my Sh*t Hot In 6 Week girls who decided she wanted to have a crack at her own version. Honestly, hers looked better and was a lot tastier than the one that I cooked up. So thank you Chloe. You’re a gun!
Zucchini Pasta Bolognese (#Zoodles)
-2 medium zucchini
-Pepper and Himalayan salt to taste
-500g lean beef or pork mince
-800g diced tomatoes
-1 diced onion
-1 grated carrot
-Pinch or oregano leaves
-Pinch of mixed herbs
-Squeeze of fresh lemon juice
-2 cloves of finely chopped garlic
1. Brown off mince in large pan with 1tsp of coconut oil(you can’t taste the coconut)
2. In a separate pan brown off onions before adding in diced tomatoes, carrot, oregano leaves, mixed herbs, pinch of lemon and a tsp of garlic. Let it simmer.
3. Heat a separate sauce pan with ½ tsp of coconut oil and add zucchini noodles along with some seasoning. Stir for 3-5 minutes till noodles are tender.
4. Add sauce to mince and stir till all mixed together
5. Prepare and serve!