Happy National Zucchini Day! A common vegetable that is known for its great taste and versatility, zucchini is worthy of a summer celebration. It’s not only low in and cholesterol but also high in vitamins and dietary fiber. While there are many great recipes for enjoying zucchini, this popular veggie becomes the star of the show in none other than Zucchini Noodles Bolognese. For those days you’re craving a taste of a hearty pasta, zucchini noodles, also known as zoodles, are a wonderful guilt-free alternative and are as delicious as the real thing. All you need to do is get your hands on a handy spiralizer and then half the work is already finished! Finish it off with our quick and easy classic bolongese sauce, top it off with Melissa’s San Marzano Tomatoes and you have yourself a comfort-food creation fit for National Zucchini Day!
August is the month for zucchini to shine. After all, this vegetable seems to work for all sorts of recipes whether as an appetizer, salad or main dish. Zucchini is a type of marrow squash with a thin skin and crisp creamy flesh. Its flavor is mild and mellow with just the right hint of sweetness and savoriness. Melissa’s Organic Zucchini is free of artificial or synthetic fertilizers and full of unforgettable, great tasting flavor. Simple to cook, zucchini can be made into a classic Zucchini Bread with Lemon and Blueberries or a Green and Yellow Zucchini Pasta Salad. You can also serve them fried, grilled, or steamed, buttered and sprinkled with herbs and spices.
Zucchini Noodles Bolognese
- 6 organic zucchini, spiralized
- 1 package of San Marzano Tomatoes, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
For the Bolognese
- 1 lb of ground beef
- 1 organic yellow onion, chopped
- 1 can of tomato paste
- 1 can of crushed tomatoes
- 2 bay leaves
- 1/2 cup of dry red wine
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- Fresh basil, for garnish
1. Use a spiralizer to spiralize the zucchini and set aside onto paper towels. Sprinkle a little bit of salt onto the zucchini. This will help soak up any excess water.
2. Add olive oil to a saucepan and sauté the onion and garlic for about 4 minutes until the onions start to turn translucent.
3. Add the ground beef and continue cooking until the meat is browned. Drain off any excess liquid or fat.
4. Add the red wine, tomato paste, crushed tomatoes, dried basil, dried oregano and dried thyme. Bring the mixture to boil and then reduce to heat to a simmer for about 30 minutes.
5. Right before serving, place the zucchini noodles in a saucepan with a bit of olive oil. Sauté the noodles for a couple of minutes until slightly tender.
6. Place the noodles into a bowl and top off with the bolognese sauce. Sprinkle the sea salt and pepper on top and garnish with basil.
7. Place San Marzano Tomatoes around the bowl and enjoy with the noodles.
How do you plan to celebrate National Zucchini Day? What other vegetables do you like to use with a spiralizer?