I absolutely adore bolognese sauce so adapting the flavours of this Italian staple into a healthier option was a must for me.

This variation has less calories and more vegies. Sometimes I like to make Zucchini ‘pasta’ and other times I like to roast zucchini wedges, both options are below:

Serves 2

 

Bolognese sauce

olive oil spray

1 x onion, finely chopped

2 x garlic cloves, crushed

1 x carrot, grated

5 x mushrooms, diced

150g lean organic turkey mince

400g can diced tomatoes

1 x tbsp parsley, finely chopped

2 x basil leaves

 

To make the sauce, spray a non-stick saucepan or frying pan with olive oil spray on medium heat. Sauté garlic and onion until onion appears clear and softened. Add mushrooms and carrot, cook for approximately 5 minutes, stirring occasionally.

Slightly increase heat and add the turkey mince, cook for 1-2 minutes or until the mince starts to brown. Add the can of diced tomatoes and parsley, allow to simmer. Stir occasionally and cook for approximately 20 minutes.

 

Zucchini

2 x large zucchinis (approx. 130g)

1 x tbsp grated or shaved parmesan

 

Pasta

Remove the stems off zucchinis and wash under the tap, then use a julienne slicer to make noodles. You can either sauté the zucchini noodles in a pan with olive oil spray or microwave / steam for a few minutes to cook.

 

Roasted

Remove the stems off zucchinis and wash under the tap, then cut zucchinis into wedges, spray with olive oil spray and place in the oven (180 degrees) on a baking tray for approximately 15-20mins.

 

Plating up

Place zucchini on 2 plates / or bowls and top with the bolognese sauce, sharing between the 2 serves. Add a pinch of parmesan cheese to each plate and garnish with a basil leaf.

 

Enjoy!

 

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