Since the last time I shared about my ketogenic journey that went hand in hand with intermittent fasting, I had lost another 7kg. And I am loving all the benefits that come with it. Today, I’m sharing another keto-friendly recipe i.e. Zoodles Bolognese. I did some changes to my usual bolognese recipe such as using fresh tomatoes instead of canned tomatoes and omitting carrots (root veggies are not keto-friendly!) from it. But what I really want to feature is the use of zoodles a.k.a. zucchini noodles instead of the regular pasta noodles.
How To Make Zoodles
Zucchini (or courgette) is a summer squash that looks like a cucumber. Making zoodles is really easy if you have a spiralizer or julienne peeler and you don’t even need to cook it.
Zucchini vs Pasta
In terms of carbohydrate content, 100g of zucchini contains about 3.1g carbs whereas 100g of spaghetti has about 71g. Vast difference! Even if you’re not on a low carb or keto diet but just trying to consume less calories for weight loss purpose, you may want to know that 100g zucchini has only 17 calories whereas 100g spaghetti (before cooking) has an enormous 371 calories. 😯 Imagine when you add on the ingredients and/or creamy pasta sauce? OMG.
- 250g minced chicken or beef
- 150g button mushroom, sliced
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 4 sticks celery, thinly sliced
- 1/2 tsp each of dried oregano, rosemary & thyme
- 5 tomatoes, diced
- 1 heaped tbsp tomato paste
- 500ml chicken broth
- salt & freshly ground black pepper
- 1 tbsp olive oil
- 4 portions of zucchini noodles