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Zucchini Noodle Spaghetti Bolognese

This zucchini noodle spaghetti bolognese is reminiscent of a good Italian beef ragu, but it’s gluten-free and grain-free thanks to zucchini noodles.

Zucchini Noodle Bolognese

We’re now one week into fall, yet the weather hasn’t changed one bit in California. Well, at least in Southern California. We’ve clearly missed the seasonal change memo and that’s quite alright by me! I’ll stay happily in my endless summer bubble…for just a wee bit longer.

That means I’m not quite ready to post hearty soups and cold weather fare just yet. So this dinner is the perfect not-yet-done-with-summer and not-quite-into-fall meal.

With all the zucchini recipes on this website it’s quite obvious that I heart zucchini. But I never know how I should refer to these recipes – zucchini noodles, zucchini pasta or zoodles? Such dilemmas. So I’d love to hear what you think. What do you call your zucchini thingamabobers?

Making zucchini noodles is unbelievably easy if you haven’t done it before, make sure to check out my post on how to make and cook zucchini noodles. I can spiralize a zucchini in about 15 seconds flat with my favorite spiralizer.

(gluten-free, paleo) Zucchini Noodle Bolognese. A healthier version of spaghetti bolognese, with zucchini noodles and homemade tomato bolognese sauce.

In previous recipes I’ve cooked the zucchini, but in this recipe I’ve kept the zucchini raw for a little more crunch. My zucchini was at room temperature and the heat of the bolognese sauce warms it perfectly. But if your zucchini is refrigerated or you prefer cooked, there’s a few things you can do after spiralizing. Either sauté it with a little bit of olive oil for one minute, blanch in a pot of boiling water for one minute or even microwave it for one minute. Super easy.

The bolognese sauce for this zucchini noodle spaghetti is homemade, so it does take a bit longer, but it’s well worth the effort for fresh, herby goodness. I used the gorgeous, organic beefstake tomatoes you see pictured, but if you’d like to speed up the sauce cooking time you can use plum or roma tomatoes, which have less liquid. But really, any fresh tomatoes can be used and a food processor makes dicing them a breeze. No need to peel the tomatoes with this recipe.

From there, you add some diced onion, garlic, a little oregano and boil. Your sauce will thicken in about 30 minutes after much of the water has evaporated. Then, just add some tomato paste (which helps to thicken a bit more) and finish it off with salt, pepper and fresh basil. Oh, how I love fresh basil! It’s seriously my favorite herb. Add the sauce to your cooked ground beef and voila, homemade bolognese. Or as they call it in Italy, ragu. Or ragu bolognese.



This zucchini noodle spaghetti bolognese is reminiscent of a good Italian beef ragu, but it's gluten-free and grain-free thanks to zucchini noodles.

This zucchini noodle spaghetti bolognese is reminiscent of a good Italian beef ragu, but it's gluten-free and grain-free thanks to zucchini noodles.

zucchini noodle bolognese

This zucchini noodle spaghetti bolognese is reminiscent of a good Italian beef ragu, but it's gluten-free and grain-free thanks to zucchini noodles.

More Zucchini Noodle Recipes:

Zucchini Noodles with Chicken, Spinach and Parmesan
Zucchini Pasta Caprese
Zucchini Pasta with Lemon Garlic Shrimp
Zucchini and Carrot Pasta with Avocado Cucumber Sauce

5 from 6 votes

Zucchini Noodle Bolognese

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4 servings
Author: Lisa Bryan
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Zucchini noodle spaghetti bolognese is reminiscent of a good Italian beef ragu, but it’s gluten-free and grain-free thanks to zucchini noodles.


  • 1 lb ground beef
  • 4 large zucchini
  • 10 beefstake tomatoes, (or 12-13 roma tomatoes)
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tbsp dried oregano
  • 2 tbsp tomato paste
  • 1 1/2 tbsp fresh basil, finely chopped
  • 1/4 tsp sea salt
  • pepper, to taste
  • parmigiano reggiano, grated for topping (optional)
  • basil leaves, for garnish


  • Slice the tomatoes in half, remove the core and quarter. Place in a food processor and pulse a few times, until finely diced and almost pureed.
  • Heat the olive oil in a pot on medium heat and cook the onions for 2-3 minutes or until slightly translucent. Add the garlic and cook an additional minute. Add the tomatoes and oregano, stir and simmer uncovered for 20-30 minutes or until the sauce has thickened and much of the liquid has evaporated.
  • While the sauce is cooking, spiralize the zucchini with either a spiralizer or julienne peeler and set aside.
  • Add the ground beef to a saute pan and cook on medium-high heat. Use a wooden spoon or spatula to break the ground beef up into small pieces as it cooks. The beef is done when it's browned and cooked through.
  • After the sauce has reduced, stir in the tomato paste, fresh basil and salt and pepper. Cook for another 2-3 minutes, then add to the cooked ground beef and stir to combine.
  • Add a serving of zucchini noodles to a plate and top with bolognese sauce and grated parmigiano reggiano. Garnish with additional basil.


Calories: 424kcal, Carbohydrates: 22g, Protein: 25g, Fat: 27g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 316mg, Potassium: 1656mg, Fiber: 6g, Sugar: 14g, Vitamin A: 3130IU, Vitamin C: 80.7mg, Calcium: 103mg, Iron: 4.2mg
Course: Main Course
Cuisine: Italian
Keyword: zucchini noodle bolognese, zucchini noodle spaghetti, zucchini noodles
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37 comments on “Zucchini Noodle Spaghetti Bolognese”

  1. Homemade bolognese sauce is the best! I am loving everything about this dish. :)

  2. I’ll probably be doing a Whole30 soon so I’m so glad I found this recipe!

  3. Your pictures really highlight this zucchini noodle spaghetti bolognese. It looks light the perfect meal to feed my family.

  4. This is such a wonderful recipe for that in-between weather! I heart ragu so much and using zucchini noodles makes me feel healthy. A fantastic combination!

  5. This is great! I’m a sucker for bolognese.

  6. Absolutely delicious! This is now my go-to bolognese… it’s so easy and delicious atop a bed of zoodles. Thank you, Lisa! 

    • Hi Julianne – I’m so glad you loved this recipe! It’s one of my favorite go-to’s for any time of the month :)

  7. How many Calories and carbs per serving. And how much is 1 serving? Is it one ounce? Or 2? Just trying to get my macros right and on point. 

    • Hi Chad – the nutrition facts at the bottom of the recipe will give you the calorie amount per serving :) In this case, it is 424 calories per serving, and there are 4 servings in this entire recipe. Hope that helps!

  8. Can I use Turkey in this recipe?

  9. How long does the Bolognese sauce last in the refrigerator? 

  10. Just getting into “zoodles”. Borrowed my daughter-in-laws spiral and love using it. Used to day for first time. I think I still need to practice cooking the zoodles. I put it with some left-over sauce and warmed it all up. Still a little crunchier than I want, but still tasted yummy. I will definitely be purchasing my own spiral and making more recipes.Thanks!

    Rating: 5
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  19. Looks like the perfect Bolognese <3

  20. This is definitely getting made this weekend. Thank you so much! :D

    • Glad you like it! Share a pic and tag me – I’d love to see! :) x

      • I tried to take a picture, but nighttime kitchen lighting is the worst, and just didn’t do this dish justice….
        Such a great recipe!
        There was a teeny bit leftover, and I was able to microwave it all together, and it reheated perfectly! The moisture from the warmed up zucchini noodles didn’t even water down the sauce at all. :D
        Thank you, Lisa!!

      • Oh, I totally understand kitchen lighting – lol! And I do the same on the leftovers. Love making one meal for two days (and only having one set of dirty pots and pans!). ;) x

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  23. Can’t beat a delicious, spiralized dish; and that hearty sauce is perfect for fall!