Low Carb Low Fat Zoodle Bolognese Zucchini Noodles Food

LOW-CARB ZUCCHINI PASTA

Steps:

• Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
• Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

LOW CARB LOW FAT ZOODLE BOLOGNESE (ZUCCHINI NOODLES)

Steps:

• Spiral slice (or long shreds if you don't have a spiral slicer) both zucchini, place in strainer in the sink while preparing the other ingredients (this will allow the zucchini to dry out).
• Cut off and discard the stem ends of the Brussels sprouts, then halve them lengthwise. Place them in a small bowl, drizzle with olive oil, and then sprinkle with salt and pepper to taste. Place them on a small baking sheet cut-side up, and broil until slightly charred.
• While sprouts are broiling, peel and mince the garlic. Small dice the shallot, carrot, and celery.
• In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot, and celery. Season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant.
• Add the tomato paste to the pan; season with more salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
• Add the ground turkey to the pan; season with a little more salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
• Add zucchini noodles (zoodles) to the pan, along with the charred Brussels sprouts. Season with salt and pepper, and mix well.
• Turn heat to medium, add 1/4 cup water and cover for 4 minutes.
• Serve and garnish with parmesan cheese (pecorino romano is best!), to taste. Enjoy!