Low Carb Low Fat Zoodle Bolognese Zucchini Noodles Recipes
LOW CARB LOW FAT ZOODLE BOLOGNESE (ZUCCHINI NOODLES)
Make and share this Low Carb Low Fat Zoodle Bolognese (Zucchini Noodles) recipe from Food.com.
Provided by soveria
Categories European
Time 55m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Spiral slice (or long shreds if you don't have a spiral slicer) both zucchini, place in strainer in the sink while preparing the other ingredients (this will allow the zucchini to dry out).
- Cut off and discard the stem ends of the Brussels sprouts, then halve them lengthwise. Place them in a small bowl, drizzle with olive oil, and then sprinkle with salt and pepper to taste. Place them on a small baking sheet cut-side up, and broil until slightly charred.
- While sprouts are broiling, peel and mince the garlic. Small dice the shallot, carrot, and celery.
- In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot, and celery. Season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant.
- Add the tomato paste to the pan; season with more salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
- Add the ground turkey to the pan; season with a little more salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
- Add zucchini noodles (zoodles) to the pan, along with the charred Brussels sprouts. Season with salt and pepper, and mix well.
- Turn heat to medium, add 1/4 cup water and cover for 4 minutes.
- Serve and garnish with parmesan cheese (pecorino romano is best!), to taste. Enjoy!
Nutrition Facts : Calories 378.4, Fat 17.3, SaturatedFat 6.2, Cholesterol 119.1, Sodium 567.1, Carbohydrate 17.8, Fiber 4.8, Sugar 8.6, Protein 40.9
ZUCCHINI NOODLES LOW-CARB
I heard about these faux noodles in a low-carb book, might have been Fran McCullough's Low Carb Recipes. I've seen the recipe in other sites but it wasn't posted here yet. This is so FUN once you get the process down. It took me about 4 times to feel quick at it, but I was making nice noodles after one practice zucchini. Thinly shaved zucchini strips with olive oil, salt & pepper - how perfect!
Provided by SoberOldie
Categories Vegetable
Time 20m
Yield 3-4 cups, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Get out your best vegetable peeler (it must be SHARP).
- "Peel" strips off the zucchini, going around the length of the veggie in an equal manner so that you make strips of equal length and thickness - you'll get the hang of it after one zucchini so have an extra available for practice.
- After you have peeled a bowl full of strips, add olive oil and salt and pepper to taste. Don't add too much olive oil. Let the bowl sit out for 1 hour to "temper" the noodles, tossing once or twice (I like to toss with my hands, the zucchini strips feel silky and wonderful!)
- Place in fridge after one hour until ready to use (will keep for one day).
- I serve this with meatballs and sauce, plain, or with grated cheese. Some people actually boil these noodles briefly (blanche) but I prefer them raw.
Nutrition Facts : Calories 126.4, Fat 8, SaturatedFat 1.3, Sodium 109, Carbohydrate 12.2, Fiber 3.9, Sugar 9.8, Protein 4.8
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- Add the olive to a large pan over medium heat. Add the celery, carrots, and onion. Cook for 4-5 minutes. Add the turkey, garlic, and red pepper flakes. Continue to cook, breaking up the turkey, until it is no longer pink, Season with salt, pepper, and oregano.
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- Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons.
- Add the zucchini to the sauce and cook for 3-4 minutes until tender. Stir in basil and season with salt and pepper as needed.
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