‘Courgetti’ Bolognese

A low-carb twist on a classic recipe


About this Recipe

By: Amanda

Using a spiraliser to make courgette noodles is a good way to use up an abundance of courgettes in the summer months.

4 servings


Step by Step Instructions

1 tbsp coconut oil

1 small onion, diced

1 garlic clove, crushed

800g minced beef

2 tbsp tomato paste

700g passata

2 tsp dried oregano

100ml beef stock

8 large courgettes (zucchini)

Step 1

Heat the coconut oil in a large heavy-based pan and sauté the onion for a few minutes, before adding the garlic and cooking until they soften. Add the minced beef and cook until it turns light brown in colour, stirring well.

Step 2

Add the tomato paste, passata, oregano and beef stock and stir to combine all the ingredients. Cover with a lid and cook on a gentle heat for 15 minutes.

Step 3

Meanwhile, use a spiraliser, hand-held spiraliser or julienne peeler to create ‘spaghetti’ from the courgettes. Heat a small amount of coconut oil in a large frying pan and stir fry the ‘courgetti’ until they soften slightly, which shoild only take a couple of minutes. Serve the ‘courgetti’ with the bolognaise sauce.


Courgettes have a high water content and contain very few calories, which makes them popular with dieters, but they are also fairly low in nutrients, apart from small amounts of vitamin C and potassium, as well as soluble fibre.

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