Zucchini Bolognese Spaghetti Recipe

Be original by making Zucchini Bolognese Spaghetti! A healthier version, despite everything, has a touch of gluttony: a bowl of parmesan. You will love it!

Tired of classic bolo spaghetti? Revise this dish with zucchini for a green and super gourmet meal. The originality of this recipe is obviously the crunchy parmesan bowl! Easy and quick preparation to make at home to tantalize the taste buds of the whole table. Those who want to eat a 100% vegetarian diet will enjoy the meatless Bolognese, which is very rich in flavor. We’re drooling over shrimp with lemon and parmesan or spaghetti with zucchini!

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To make this recipe, follow the steps below:

Zucchini Bolognaise Spaghetti Recipe

For 4 people


For the bolognese sauce:
– 1 onion
– 1 clove of garlic
– 350 grams of minced meat
– 240 g peeled tomatoes in juice
– Herbs de Provence 1 case
– Olive oil

For the Spaghetti:
– 4 small courgettes

For the Parmesan Bowls:
– 240 g of grated parmesan

For the decoration:
– Parmesan pieces


1. Finely chop the onion and garlic cloves. In a pan with a drizzle of olive oil, fry the onion and garlic until lightly coloured.

2. Add the minced meat and mix well. When the meat is browned, add the drained and coarsely chopped tomatoes. Sprinkle with herbs de Provence and simmer on low heat for fifteen minutes.

3. Meanwhile, cut the zucchini into spaghetti using a spiralizer (if you don’t have one, thinly slice the zucchini into tagliatelle).

4. On a baking sheet lined with parchment paper, make discs of Parmesan cheese. Bake at 200 degrees Celsius for 10 to 15 minutes. Once out of the oven, place them in an inverted bowl and let harden.

5. Cook zucchini spaghetti in boiling water for 2 minutes.

6. Serve spaghetti in parmesan bowls and top with bolognese sauce and parmesan shavings.

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