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Spaghetti Zoodle Bolognese

This gluten free zoodle bolognese is perfect with your garden zucchini. Double the sauce and freeze to use with end of the summer zucchini.

How To Make Spaghetti Zoodle Bolognese - Real Plans

Gluten free spaghetti zoodle bolognese. Perfect for those summer months when garden zucchinis are plenty.

If you struggle with your zoodles being too watery, be sure to follow the directions below to sweat the moisture out of the zucchini. It can be tempting to skip or shorten that step but the crispness of the noodles is worth the extra time.


Spaghetti Zoodle Bolognese

  • 20m
  • 40m
  • 1h


  • 6 medium zucchinis
  • 1 tbsp. coarse sea salt, plus more for sweating zucchini and to taste
  • 4 cloves garlic
  • 1 onion
  • 1/4 c fresh basil
  • 2 tbsp. butter
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • 1 1/2 tsp. garlic powder
  • 1/4 lb beef liver
  • 1 1/2 lb ground beef
  • 1/4 c red wine
  • 28 oz diced tomatoes
  • 14 oz strained tomatoes
  • 8 oz tomato paste
  • fresh ground black pepper, to taste
  • 2 oz parmesan cheese


  1. Preheat your oven to 200F. Use a julienne peeler, a mandolin, a spiralizer, or a very sharp knife to cut the zucchini into ribbons resembling spaghetti. Place the zoodles on a cookie sheet lined with paper towels. Sprinkle with sea salt. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid, and set zoodles aside.
  2. Peel and mince the garlic and onions. Mince the fresh basil.
  3. Meanwhile, in a large stock pot over medium high heat, sauté onions in butter with sea salt. When the onions begin to soften, add minced garlic, oregano, thyme, and garlic powder. Stir well.
  4. While the onions are cooking, place liver in a food processor with the s-blade. Process until liver is smooth.
  5. Add the ground beef and liver to the onion mixture and, breaking beef apart with a wooden spoon, cook until just browned.
  6. Add the red wine, diced and strained tomatoes and tomato paste. Bring to a simmer and reduce heat to low. Allow to simmer for at least 1/2 an hour to allow flavors to combine. Adjust seasoning with sea salt and fresh ground pepper to taste.
  7. Add your zoodles to the bolognese sauce, add the fresh basil, and simmer for about 10 minutes. Serve topped with plenty of Parmesan cheese.


  • 4
  • 625
  • 56g
  • 46g
  • 11g
  • 22g
  • 11g
  • 209mg
  • 26g
  • 1675mg

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