Zucchini Noodles with Chicken Bolognese is an easy, veggie-loaded recipe you can make on weeknights for a healthy and super-satisfying dinner that the family will love!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: American
Keyword: zoodles, zucchini noodles, Zucchini Noodles with Chicken Bolognese
Servings: 6servings
Calories: 231kcal
Ingredients
For the chicken bolognese:
¼cupextra virgin olive oil
¾poundsground chicken breast
2linksabout ½ pound hot Italian chicken sausage (casings removed)
1cupdiced carrotsabout 3 medium carrots
4clovesgarlicpeeled and minced
2tablespoonstomato paste
1tablespoonItalian blend seasoning
½cupmarsala cooking wine
128 ounce can peeled, whole, San Marzano tomatoes
½teaspoonKosher saltor to taste
½teaspoonfreshly cracked black pepper or to taste)
Freshly grated Parmesan cheesefor serving
For the zucchini noodles:
6medium zucchinispiralized into “noodles”
Extra virgin olive oilcoarse ground Kosher salt, freshly cracked black pepper
Instructions
For the chicken bolognese:
Place a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil to the hot pan and heat for about 30 seconds. Add the ground chicken breast and chicken sausage and cook until just brown, about 4-5 minutes stirring often to break up the meat. Add the carrots and saute for another 5 minutes. Add the garlic, tomato paste, Italian seasoning, and cooking wine. Stir to incorporate and cook until the wine is almost completely evaporated, about 3 minutes. Add the can of tomatoes and use a wooden spoon to break the tomatoes into small pieces. Reduce heat to a light simmer and cook the sauce down for an hour with a lid slightly ajar over the pot. This will reduce the sauce by about ¼ and allow the flavors to develop. Stir occasionally. Add the salt and pepper to taste when the sauce is ready to serve. Serve over hot zucchini noodles with freshly grated Parmesan cheese.
Refrigerate leftover sauce to serve over freshly spiralized zucchini for up to 3 days.
For the zucchini noodles:
Heat a medium-large saute pan over medium heat. Add a drizzle of olive oil to the pan, followed by the zucchini noodles. Saute the noodles for 2 minutes (do not overcook or they will quickly become mushy!) Season with a pinch of salt and pepper and serve with hot bolognese sauce over top.
Notes
**Note - I like to freshly spiralize and saute the zucchini as I need it. Only plan to cook 1 zucchini per person. You can serve leftover sauce on freshly cooked zucchini for up to 3 days after you make the sauce