Zucchini Noodle Bolognese

Makes 2 Servings

Macros: 262 Cal, Fat 14g, Carbs 14g, Fibre 4g, Protein 24g


1 1/2 tsps Extra Virgin Olive Oil

227 grams Extra Lean Ground Chicken

1 1/4 cups Tomato Sauce

2 Zucchini (large)


  1. Heat the olive oil in a non-stick skillet. Add the ground chicken, stirring to break it up as it cooks. After about 5 minutes, add the tomato sauce. Cover and let the sauce simmer for 10 minutes.

  2. While the sauce is simmering, spiralize the zucchinis and divide between plates or containers.

  3. Top the zucchini noodles with the bolognese and enjoy!


Zucchini Noodles: Can be enjoyed raw or sauteed. If sauteeing, we recommend doing so right before serving, as cooking the noodles will release more moisture.

Leftovers: Keeps well in the fridge for about 3 days. To reheat, add the noodles and sauce together in a pan and heat through.

Vegetarian/Vegan: Use lentils instead of ground chicken.







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