I made this last night and enjoyed it so much I wanted to share it right away. It was easy to make and is a great way to use up all the veggies in the fridge. It’s hard to write out a recipe because this could really be anything. Any ground meat. Any chopped veggies. Add a can of crushed tomatoes and simmer. Simple. Delicious.
But, for the sake of blogging, I’ll write a recipe. 😉
Zucchini Noodles with Beef & Veggie Bolognese
1-2 zucchini, cut into noodles with a julienne peeler or spiralizer
1lb ground beef
1 onion, diced
4-6 mushrooms, diced
2 carrots, diced
handful of broccoli heads, chopped
more zucchini, diced (I peeled the outside of the zucchini and then when it got seedier I stopped, I then chopped up the center bit and added it to the sauce)
Or any other vegetables (spinach, peppers, cauliflower….)
1 can crushed tomatoes
1 clove garlic, crushed
salt and pepper to taste
Using a julienne peeler make noodles from the zucchini, peeling down to the seedy inside, then rotating around the zucchini until you end up with a “core” of seeds from the centre. Dice the inside bits and set aside.
When all the other veggies are diced, set a large frying pan on medium-high heat and brown the ground beef. Drain the extra fat. Add the carrots and onions (or any other harder veggies that take longer to cook). After a few minutes, add the mushrooms and broccoli, followed by the zucchini. (Harder veggies to softer veggies so that everything is done cooking at the same time.) Add garlic and season with salt and pepper to taste.
When the sauce is simmering, pre-heat a large frying pan and add 1-2 tsp canola oil. Stir-fry the zucchini noodles until they soften up and become more noodle-like.
Serve the beef and veggie bolognese on the zucchini noodles. Add parmesan cheese if that makes you happy.
And that makes me happy.