Healthy and Delicious: Spaghetti Bolognese with Zucchini

Who says comfort food can’t be healthy? Spaghetti Bolognese, a dish loved for its rich, hearty flavors, gets a fresh and nutritious twist with the addition of zucchini. This recipe is perfect if you’re looking to sneak in more veggies without sacrificing flavor—or if you want a low-carb option that doesn’t compromise on satisfaction. Whether you choose to use zucchini noodles (zoodles) instead of traditional spaghetti or simply mix diced zucchini into the meat sauce, this meal is sure to become a staple in your kitchen. It’s easy, wholesome, and absolutely delicious. Let’s dig in!

Why Add Zucchini?

Zucchini is the star of this recipe for good reason. It’s a versatile vegetable that’s low in calories and packed with vitamins like vitamin C and potassium. Its mild, slightly sweet flavor blends perfectly into the savory, meaty sauce, making it a great way to lighten up a classic Bolognese. Plus, zucchini brings a lovely texture that makes every bite more exciting.

The Recipe

Ingredients

For the Bolognese Sauce:

2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 pound ground beef or turkey (for a leaner option)
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red chili flakes (optional, for a little heat)
Salt and pepper to taste
1 medium zucchini, diced (or grated if you’d like it to blend into the sauce more)

For the Zoodle Option:

4 large zucchinis, spiralized into zoodles
1 tablespoon olive oil (for sautéing)

For the Traditional Spaghetti Option:

12 oz whole grain or regular pasta, cooked according to package instructions

Instructions

1. Prepare the Bolognese Sauce

Heat olive oil in a large skillet or saucepan over medium heat.
Add the onions, carrots, and celery. Sauté for 5 minutes until the vegetables soften and become fragrant.
Stir in the garlic and cook for another minute.
Add the ground meat, breaking it up with a spoon as it cooks. Cook until browned all over.
Mix in the crushed tomatoes, tomato paste, oregano, basil, and red chili flakes (if using).
Toss in the diced zucchini and stir to combine.
Bring the sauce to a gentle simmer. Cover and cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld. Add salt and pepper to taste.

2. Choose Your Base

For Zoodles:

Heat the remaining olive oil in a large skillet over medium heat.
Add the spiralized zucchini and sauté for 2-3 minutes until tender but still slightly firm. Be careful not to overcook—it should hold its shape and have a little bite.

For Traditional Pasta:

Cook your pasta of choice according to the package instructions. Drain, and set aside.

3. Assemble and Serve

Place your zoodles or pasta onto a plate or in a bowl.
Generously spoon the Bolognese sauce over the top.
Sprinkle with freshly grated Parmesan cheese and freshly chopped parsley or basil for extra flavor, if desired.
Serve hot and enjoy!

Tips for Success

Zoodle Prep: If you don’t own a spiralizer, many grocery stores now sell pre-spiralized zucchini in the produce section.
Extra Veggie Boost: Besides zucchini, you could toss in some finely chopped mushrooms or spinach. They’ll blend seamlessly while adding more nutrients.
Make It Ahead: The Bolognese sauce tastes even better the next day! Prepare it in advance to save time and deepen the flavor.

A Balanced, Feel-Good Meal

What makes this version of Spaghetti Bolognese so special is its balance. It’s hearty enough to satisfy, but also light and refreshing thanks to the burst of zucchini goodness. Plus, by offering both zoodles and pasta options, this dish works for everyone—whether you’re cutting carbs, loading up on veggies, or just craving a homey meal.

Give this recipe a try on your next cozy night in. You’ll love how easy it is to make, and your family or friends won’t even notice it’s a healthier twist on the original. Now, grab a fork and enjoy every flavorful bite!