Weeknight Bolognese Sauce with Zoodles

Checking the pantry and freezer, I found I had all of the ingredients for this sauce, including a very nice medium zucchini for spiralizing. I also had a pound of ground veal which I had not put in the freezer since I bought it two days before. You can use beef or whatever…

Zoodle Bolognese…

Weeknight Bolognese Sauce

Ingredients

  • 2 teaspoons olive oil
  • ½ cup onion, finely diced
  • ½ cup carrots, finely diced
  • ½ cup celery, finely diced
  • 3 cloves garlic, minced
  • 1 pound ground veal
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon dried basil
  • ½ teaspoon dried Italian seasoning
  • 2 Tablespoons white wine
  • ¼ cup milk
  • 1 14.5 ounce can petite diced tomatoes
  • 2 Tablespoons tomato paste
  • 1 pinch baking soda
  • Zucchini noodles or the pasta of your choice
  • Romano or Parmesan cheese for serving

Instructions

1. In a large sauté pan, heat the oil over medium high heat.

2. Add the onions, carrots and celery to the pan and sauté until softened stirring often, about 4-5 minutes.

3. Add garlic and sauté stirring often until fragrant, around 1 minute.

4. Add the ground veal and sauté using wooden spoon to break up the meat as it cooks until the veal is fully browned, around 5 minutes.

5. Add salt, crushed red pepper, dried basil, dried Italian seasoning, wine, milk, diced tomatoes, tomato paste and baking soda and stir until well combined.

6. Bring to a boil and reduce the heat to medium.

7. Simmer uncovered for 10 minutes stirring periodically.

8. Serve immediately over zucchini noodles or pasta with a sprinkle of Romano or Parmesan cheese.

Garlic Butter Zoodles and Meatballs

If it seems like I am on a zoodles kick these days, it is because I really do love pasta BUT those carbs are my downfall. Okay, we have been doing the KETO diet again since October with great success! That means very limited carbohydrates. Hence, this KETO recipe. OK, you could make this with real pasta!

The recipe calls for making your own meatballs, but it is so much easier to buy them when you come across a brand you like in the grocery store!!! So skip making them and buy a package ready to bake or fry. Don’t be afraid, those are cherry tomatoes in with the zoodles, NOT egg yolks…LOL

Garlic Butter Zoodles and Meatballs

INGREDIENTS

  • 1 lb. ground chicken, turkey beef or JUST BUY THEM!!
  • 5 cloves garlic, minced and divided
  • 1 large egg, beaten
  • 1/2 c. freshly grated Parmesan, plus more for garnish
  • 2 tbsp. freshly chopped parsley
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Sauce Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 4 tbsp. butter
  • Juice of 1/2 a lemon
  • 1 lb. zoodles

DIRECTIONS

  1. In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.
  • In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.
  • Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice. Add meatballs back and heat just until warmed through.
  • Garnish with more Parmesan to serve.

Zucchini Noodle (Zoodles) Pad Thai

Affirming that all of our followers in USA had a thankful Thanksgiving! For us Canadians, we celebrated Thanksgiving way back in October. Anyways, this is a great recipe using “zoodles” in a slightly more exotic way. Think you Asian food fans might enjoy it. I have included the nutrition info at the end of the recipe.

Zucchini Noodle Pad Thai

Ingredients

  • 2 medium zucchini
  • 2 Tablespoons (30 ml) olive oil (divided)
  • 1 pound (454 g) chicken breast, cut into small chunks
  • 2-3 large cloves garlic minced or crushed
  • 1 small red bell pepper seeded and sliced thin (I used yellow as I had no red)
  • 3-4 green onions sliced in 1-inch pieces
  • 1 large egg
  • 2 cups (480 ml) bean sprouts
  • 1/3 cup (50 g) roasted peanuts
  • chopped cilantro for garnish
  • lime wedges optional

Sauce

  • 2 tablespoons (30 ml) rice vinegar or distilled white vinegar
  • 2 tablespoons (30 ml) fish sauce (or more to taste)
  • 3 tablespoons (45 ml) ketchup
  • 1 teaspoon (5 ml) brown sugar (I used Sukrin Gold substitute)
  • ½ teaspoon (3 ml) cayenne pepper
  • 1 teaspoon (5 ml) chili garlic sauce or more to taste

1. Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.

2. Make the Sauce: in a small bowl, combine the sauce ingredients (rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside. If you want to use sriracha hot sauce, add as much as you like or you can add it afterwards.

3. Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.

4. Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.

5. Carefully wipe the same pan remove the excess water, and then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the chicken and cook for about 3-4 minutes, or until cooked through.

Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.

6. Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.

7. Serve with roasted peanuts and cilantro. If you want to add lime wedges, squeeze some fresh lime juice on the noodles right before serving.

Calories: 624kcal | Carbohydrates: 17g | Protein: 60g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 238mg | Sodium: 2149mg | Potassium: 1312mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1865IU | Vitamin C: 54.3mg | Calcium: 70mg | Iron: 2.5mg

https://bestrecipebox.com/zucchini-noodle-pad-thai-chicken/ 2/2

Korean BBQ Meatballs with Zoodles

By now you know how much we prefer zoodles over pasta. Here is a different take on the zoodles with a great sauce!

Korean BBQ Meatballs with Zoodles

Ingredients

  • 2-3 large zucchini (400 g)
  • 4 Spring Onions
  • 1 large Carrot
  • 1/2 Red Pepper
  • 1/2 Small Onion
  • 1 T Extra Virgin Olive Oil

Dressing

  • 1.5 T Soy Sauce
  • 1 T Sesame Oil
  • 1 T Honey
  • 1 tsp Minced Garlic
  • Salt and Pepper to Taste
  • Sesame Seeds
  • 1 package fresh meatballs*

*Prepare meatballs according to your preference. I made mine in the microwave and then added them to the skillet and it worked well!

1. Wash and prepare vegetables. Spiralize zucchini and set aside. Slice red onion into thin strips. Julienne carrot, roughly chop small onion. For the Spring onion I chopped the white part small and then cut the green portion into 1/2-inch strips. I used about 2 full spring onions and only the white portion of the other two.

2. Prepare a large wok or frying pan add olive oil and heat oil through. Add carrot and onion, let soften and heat through for 3-5 minutes. Add chopped onion, Spring onion, and red pepper cook for another 3 minutes. Add salt to taste while preparing vegetables.

3. Prepare meatballs. IF using frozen you can put them on a plate in the microwave covered with Saran wrap, leaving a corner for the steam to escape. Three minutes should do it as they will cook in the sauce…

4. Add prepared zoodles. In a separate bowl mix all of the dressing ingredients together and then add them to the wok with all of the vegetables together. You want to heat the zoodles

5. Add meatballs to the vegetables and serve immediately.