Zucchini Bolognese (High Fibre)

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Serves 4, 5 grams of fibre per serve- vegetarian option 7 grams.
  • 4 zucchinis – spiralised
  • 200 grams of lean beef, chicken, turkey or pork mince 200 grams of Kidney beans (OR 400 grams of Kidney beans if vegan, vegetarian)
  • 1 500 ml container of pasata tomato sauce
  • 3 garlic cloves
  • 1 cup grated carrot
  • 2 teaspoons of basil pesto
  • Parmesan cheese (leave out for vegan)
  • 2 low salt stock cubes (beef, chicken or vegetable)
  1. Dry fry the meat or beans of your choice, beans until warm and meat until cooked through (add a little oil if pan is non-stick)
  2. Add chopped garlic cloves, grated carrot and stir through for 3-4 minutes
  3. melt two stock cubes in ¼ cup of boiled water add to meat or beans
  4. Add passata sauce, cover and cook for 20 minutes
  5. Spiralise the zucchinis blanch in boiling water for 30 seconds, drain thoroughly, when zucchini is dry add basil pesto and stir through
  6. Divide into 4 portions and top with Bolognese dressing and parmesan cheese to preference