Zucchini “Spaghetti” Bolognese

The perfect way to enjoy pasta without the refined glutenous carbohydrates. 

Ingredients (Serves 4)

  • 1 tablespoon cold-pressed extra virgin coconut oil
  • 2 garlic cloves, finely chopped
  • 500g grass fed beef mince
  • 400g canned diced tomatoes (100% tomatoes)
  • 1 sachet tomato paste (no salt added)
  • 1 teaspoon chilli flakes
  • 4 zucchinis
  • 1 carrot
  • 1 tablespoon organic grass fed butter
  • Grated cheese, optional
  • Sea salt, to taste
  • Freshly ground pepper, to taste


  1. Heat oil in a large pan and lightly brown garlic.
  2. Add mince and brown lightly, stirring throughout.
  3. Add tomatoes and tomato paste, chilli flakes, salt and pepper. Simmer until most of liquid has evaporated. Set aside.
  4. Grate 1 zucchini and carrot and stir through mince mixture.
  5. Sprialise remaining zucchini and saute in butter.
  6. Serve zucchini in a bowl, top with bolognese and cheese (if using) and enjoy.


  1. Hayley

    To really give the illusion of ‘spaghetti’ you can use a vegetable spiral slicer which results in zucchini looking like the real thing (but even better!! 😉

  2. espirational

    I haven’t tried the zucchini as noodles yet, but we love spaghetti squash. Might have to give the zucchini a try. Looks good!

  3. The Natural Nutritionist

    I completely agree! I was just looking for the most practical option to get everyone started but thanks so much for your tip! x

  4. Trudy

    How much is a sachet of tomato paste please?

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