This is a delicious version of the famous dish, where instead of using the classic spaghetti noodles we use zucchini. So this dish becomes gluten-free, rich protein meal with very low carbs. You can cut thin strips of zucchini by hand or you can do that with help from one of the modern gadgets. The sauce of minced meat and tomato remains as a classical sauce. I definitely recommend you prepare this with olive oil!
Includes : 4 servings Cooking time: 60 min.
1 chopped onion
1 chopped clove of garlic
2 pieces of grated carrots
250g mushrooms, sliced into quarters
400 gr beef
800 g tomato puree
250 g spinach leaves (can be frozen)
400 gr Zucchini
30 g grated Parmesan cheese
1 handful of basil
1 piece of lemon
Fry the onion and garlic in a little olive oil or water to soften .
Add the meat and cook stirring constantly for 5 minutes until the meat separates .
Add the carrots and cook for another 5 minutes .
Insert the tomato puree and stir.
Cover and cook on low heat for 45 minutes until the sauce get thicker and get rich aroma . Then add the spinach and stir briefly until the leaves soften . Season with a little pepper and add half the amount of basil .
Cut the zucchini into thin pieces to form a nice long strips of spaghetti .
Add the zucchini to the pan with a little olive oil , a little salt , pepper and the rest of the parsley or basil Then pour the lemon juice and let the zucchini slightly softened , about 5 minutes .
Put zucchini spaghetti into bowls for serving and drizzle with bolognese sauce and grated parmesan cheese .
Serve it hot and enjoy !