Low-carb spaghetti Bolognese with zoodles is an absolute staple in our house. It can be ready in 20 minutes, start to finish and we always have ground beef and vegetables in the fridge.
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What are zoodles?
So what do we replace dried spaghetti with when we go low carb? Zoodles. What are zoodles? Zoodles are the healthy low-carb alternative to wheat pasta and wheat spaghetti.
Zoodles = zucchini noodles. They are the most fabulous way to increase vegetables in your and your children's diet. Zoodles are gluten-free, wheat-free, fresh and incredibly nutritious. And for those of you lucky enough to grow zucchini like wildfire in your garden, they are cheap and easy.
How to make zoodles
I have 2 ways to prepare my zoodles. I use a large spiraliser machine which has suction cups so it sticks to my kitchen worktop. I also have a smaller handheld shredder that I take on holiday/vacation.
I allow my children to use the spiraliser machine as the shredder has incredibly sharp blades and you have to hold the vegetable with a fork so your fingers don't get shredded too.
Alternatives to zoodles?
Alternatively, you may wish to serve low-carb spaghetti Bolognese with spaghetti squash instead of zoodles. Watch the quick cooking video to learn how to use this incredibly versatile vegetable. There are even instructions for making it in the microwave or oven.
Alternatively, you might want to make my 3-ingredient keto pasta. This keto past is egg-free and doesn't even require cooking. Just stir through some hot sauce and your dinner is ready.
If your family would prefer more traditional side dishes for beef, then I know you'll find plenty of inspiration in these 21+ side dish recipes.
What meat do you need for a bolognese sauce?
The traditional spaghetti bolognese recipe requires ground beef, however, it can easily be made with ground pork, ground chicken, or even ground turkey.
More zucchini recipes
There are so many delicious keto recipes to use zucchini (that kids will actually eat). Zucchini bread, chocolate cake, baked bacon egg zucchini casserole, and of course, low-carb spaghetti bolognese with zoodles.
📖 Recipe
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Low Carb Spaghetti Bolognese Recipe
Recipe Video
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Ingredients
- 1 onion finely chopped
- 2 cloves garlic minced crushed
- 500 g (1.1 lb) ground/minced beef
- 400 g (0.9 lb) tinned/canned chopped tomatoes
- selection of fresh or dried Italian herbs - I use the following
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried sage
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- salt and pepper to taste
Instructions
- In a large saucepan. gently fry the onion and garlic in oil until softened but not over cooked.
- Add the mince/ground beef and continue to fry stirring continuously to break up the mince/ground beef. Fry until all the meat is cooked and browned.
- Add the herbs, seasoning and tomatoes.
- Stir then simmer for 15 minutes whilst you make the zoodles.
- Serve in a bowl with zoodles and grated cheese or parmesan sprinkled on top.
Notes
5-INGREDIENTS COOKBOOK
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YOUR HOLIDAY PANTRY & GIFT GUIDES
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Nutrition Notes:
- The nutrition values are for 1 serving of the spaghetti bolognese and includes 1 cup cooked zoodles.
- If you want to reduce the carbs further, restrict how many tomatoes you add to the recipe
- 1 serving of regular spaghetti Bolognese and 1 cup cooked pasta equates to 56g carbs compared with 13g in low-carb spaghetti Bolognese version with zoodles
More healthy family dinners
- ABC bun less burger - the ultimate healthy fast food
- Beef stroganoff in the slow cooker - easy to prepare in the morning
- Malaysian beef curry - easy meal in the slow cooker
- Lamb kebabs - can be made in the oven, frying pan or bbq
- Paleo Scotch eggs - perfect for dinner or the school lunch box
- Prawn cocktail - so easy and only a few ingredients
- Fat Head pizza - the holy grail of low-carb pizzas
- Spinach and feta pie - 3 options in the recipe
- Fat Head sausage rolls - an absolute winner with the children
Penny
Do you really use 5 tablespoons of herbs? or just 1 tablespoon of your favourite herb?
Julia
What oil do you recommend with this also can you cook the zucchini noodles so there not raw or do they get soft with the hot meat sauce
Libby www.ditchthecarbs.com
I typically use olive oil, coconut oil or lard to cook with. You can see my Guide To Cooking Oils READ IT HERE. And yes you can cook the zoodles, either steam, microwave, fry or boil in a very small amount of water. You need to drain them well and let any steam escape as they can become very soggy very quick. Great questions 🙂
H Munster
Where do you find lard, since Obama had it outlawed?
Libby www.ditchthecarbs.com
I can buy it from my local store and I make my own after a roast pork dinner - delicious 🙂
Monique McTighe
This looks delicious. How much sauce and zoodles are in 1 serve?
Thankyou
Grandi
I love this dish and make it often, thank you! How much ch oil did you use for cooking the onions and garlic, and is that amount figured into the nutrition info?
Libby www.ditchthecarbs.com
I generally use a splash of oil to cook the onions and garlic, and yes, 1 tbsp is included in the recipe nutrition values.
Grandi
Thanks! Just made it with ground lamb and it was superb!
Rachel
Just tried this recipe for dinner. It was super delicious.
The zoodles tasted amazing with the minced beef sauce. Better than regular spagetti.
Aimee
are the spices in tablespoons or teaspoons.
Aimee
and do you use all 5 or just the ones you want.
Libby www.ditchthecarbs.com
The recipe shows all herbs to be in tbsp = tablespoons
B. J.
Just had this with butternut squash spaghetti from Tesco (England). Super super tasty. Having again tomorrow.
Helen Goldsmith
I made this tonight and it was SO tasty - thanks for sharing so many simple but great recipes! I'll have another portion on Thursday and freeze the rest. So handy 🙂
Joy
I really hate zoodles. When I make spaghetti I use shiritaki noodles instead of pasta. The shiritaki noodles contain no carbs and hardly any calories.
Janie
I live in the South of France and enjoy chickpea pasta with my bolognaise. Just like normal pasta but pure chickpea.
Jan vacher
We have it with spiralised butternut squash and seafood too. Fabulous!
Kirsten
If the sauce is hot, will it heat up the zoodles? Or should I saute them? I am new to zoodles. So far I have only used them for cold salads.
Libby www.ditchthecarbs.com
I usually steam them with only an inch of water in the pan (I'm too lazy to use a double steamer). Drain and let the heat in the saucepan to help remove any remaining water.
Lana Blair
How long do you steam them?
Libby www.ditchthecarbs.com
The zoodles? Only for a few minutes so they don't go soggy. Alternatively, I usually add an inch of water to the pan and boil them covered, then drain and allow the steam to escape.
thehomeschoolingdoctor
Yum! My kids love this. I use the same spices except omit the rosemary and sage and use parsley. And, as always, your food photograph is so pretty. Someday, I'd like to get better at that aspect. 🙂
Libby www.ditchthecarbs.com
Aw thanks Terri, you are always so kind. I am in awe at some others food photography and really think I need to up my skills, then it is said that my recipes and photo's are 'attainable' family meals, so then I am easily persuaded to be happy at mediocracy 😉
Lori Carlson
What would be the best way to warm the zoodles if you wanted them warm and not cold? Do they fall apart when warmed? Thanks!
Libby www.ditchthecarbs.com
You can eat zoodles cooked, warm or cold and raw. To cook, place in a saucepan with a few inches or so of hot water, or use a steamer, and lightly steam/cook for only a couple of minutes. You may need to turn them mid cooking to ensure they are cooked evenly. Drain the water and allow the steam to escape so they aren't soggy. They are pretty robust if not overcooked.