Zucchini Spaghetti Bolognese

Zucchini Spaghetti Bolognese 6

I was in the mood for Italian last night and with the help of my handy-dandy Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Cutter I can enjoy spaghetti tonight. I prefer using zucchini for this dish. Simply cut the zucchini and pour your favorite sauce over the top. That’s it! I think the zucchini spaghetti tastes the best raw. It has a texture most similar al dente pasta when served raw. Since I’m still attempting to empty the contents of my fridge I decided to make a Bolognese sauce. For this recipe I chose to use only mild italian sausage, but feel free to add beef instead.


  • Bolognese Sauce
    • 6 Links of Uncooked Mild Italian Sausage, casing removed
    • 1 14.5oz can Diced Tomatoes in Juice
    • 1 6oz can Tomato Paste
    • 1 teaspoon Italian Seasoning
    • 1/2 teaspoon Fennel Seed
    • 1 teaspoon Salt
    • 1/2 teaspoon Pepper
    • 1/4 Red Pepper Flakes
    • 3 Cloves of Garlic, diced
    • 1 Onion, diced
    • 2 tablespoons Olive Oil
  • 1 large Zucchini (per two people)
  1. In a large saute pan sweat onions and garlic in olive oil, on medium heat, until translucent. Zucchini Spaghetti Bolognese 1
  2. Add sausage to the pan along with spices. Zucchini Spaghetti Bolognese 2
  3. Cook sausage until browned. Zucchini Spaghetti Bolognese 3
  4. Add tomatoes and puree. Zucchini Spaghetti Bolognese 4
  5. On low heat simmer for at least one hour.
  6. Using a Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Cutter turn the zucchini into spaghetti. Paderno World Cuisine Spiral Vegetable Cutter 3
  7. Serve zucchini with Bolognese sauce poured on top. Enjoy! Zucchini Spaghetti Bolognese 6
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