Zucchini Noodles with Classic Bolognese Sauce

Swap pasta for zucchini noodles and serve with a delicious homemade bolognese sauce for an easy weeknight dinner that can be made in about 30 minutes.

Confession: I’m obsessed with zucchini noodles. They’re versatile, light, and take seconds to prepare, so they’ve become a regular part of my weeknight rotation. When I was craving spaghetti, I adapted my everyday tomato sauce into a quick bolognese-style sauce and paired it with zucchini noodles—zoodles—for a satisfying, lower-carb alternative to pasta. The whole meal comes together quickly, making it ideal for busy evenings.

This version of bolognese is straightforward: aromatic vegetables, lean ground meat, tomatoes, a splash of red wine for depth (optional), and a few dried herbs. It simmers long enough to develop flavor but not so long that it becomes impractical on a weeknight. While I use this sauce often, it’s flexible—swap the protein, use different herbs, or simmer a little longer if you prefer a richer sauce.

If you haven’t bought a spiralizer yet, I recommend getting one. A countertop spiralizer or a compact handheld model will let you turn zucchini and many other vegetables into noodles in seconds. If space is a concern, store a larger spiralizer in its box in a pantry or choose a smaller handheld option. Cleaning is simple; a small brush or toothbrush easily removes bits of vegetable from the blades.

Zoodles cook extremely quickly and are best when kept slightly firm—al dente—so they retain a pleasing texture. I sauté them briefly with a little olive oil and garlic to warm them through and add flavor, no more than 2–3 minutes. While the sauce simmers, the zoodles are ready to finish and serve, making the entire meal fast and streamlined. Top everything with fresh chopped basil and enjoy.

Zucchini Noodles with Simple Bolognese Sauce

Summary: Swap pasta for zucchini noodles and serve with a delicious homemade bolognese sauce for an easy weeknight dinner that can be made in just 30 minutes.

Ingredients

For the Zoodles:

• 6 medium zucchini, spiralized
• 1–2 tablespoons olive oil
• 1 clove garlic, minced

For the Bolognese Sauce:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 lb ground turkey or ground beef
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1/2 cup dry red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 bay leaves
• Fresh basil, chopped, for garnish

Instructions

1. Spiralize the zucchini and set the zoodles on paper towels to absorb excess moisture. If desired, sprinkle lightly with salt to help draw out water; then pat dry.
2. In a large saucepan over medium-high heat, drizzle 1 tablespoon olive oil and sauté the chopped onion, celery, and 3 cloves minced garlic for about 3 minutes until fragrant and softened.
3. Add the ground turkey or beef and cook until browned and broken into small pieces. Drain any excess liquid if necessary.
4. Stir in crushed tomatoes, tomato paste, red wine (if using), dried oregano, dried basil, salt, pepper, and bay leaves. Bring to a gentle boil, then reduce the heat and simmer for about 30 minutes to develop flavor. Taste and adjust seasoning as needed; remove bay leaves before serving.
5. While the sauce simmers, heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 clove minced garlic and sauté briefly until fragrant, about 30 seconds.
6. Add the spiralized zucchini and cook for 1–2 minutes, tossing gently, until just tender but still slightly firm. If you didn’t salt the zoodles earlier, add a light sprinkle of salt now for flavor.
7. Divide the zoodles among plates, top with the bolognese sauce, garnish with chopped fresh basil, and serve immediately.

Notes and Tips

• Protein options: Ground turkey makes this lighter; ground beef gives a richer flavor. You can also use a mix of pork and beef for a classic bolognese profile.
• If you prefer a thicker sauce, simmer a little longer uncovered to reduce the liquid. For a quicker weeknight version, simmer for the minimum time indicated.
• To avoid watery zoodles, let them drain on paper towels after spiralizing and pat them dry before cooking. A light salt sprinkle helps draw out moisture.
• Spiralizer care: clean blades with a small brush or toothbrush right after use to remove any trapped vegetable pieces; most handheld models are simple to disassemble for cleaning.
• Make-ahead: the sauce can be prepared in advance and reheated when ready to serve. Store leftovers in the refrigerator up to 3–4 days, or freeze in airtight containers for longer storage.
• Variations: try adding grated Parmesan at the end for extra savory flavor, or stir in a splash of cream for a richer sauce.

Nutrition

Serving: 1 zucchini + 1 1/2 cups sauce | Calories: 239 kcal | Carbohydrates: 24.6 g | Protein: 24.9 g | Fat: 6.4 g | Saturated Fat: 0.9 g | Fiber: 7 g | Sugar: 9.6 g

Nutrition information is automatically calculated and should be used as an approximation.

If you enjoyed this recipe, try experimenting with other spiralized vegetables—sweet potatoes, squash, cucumbers, and peppers all work well—and use this same simple bolognese sauce with traditional pasta, spaghetti squash, or as a topping for roasted vegetables. Leave a comment below to share your favorite variation or tips.