Keto Zucchini Bolognese Recipe

Keto Zucchini Bolognese Recipe

Ingredients

Yield: 2 servings

• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 (8-ounce/226-g) package tempeh
• cup (160 ml) low-sugar tomato sauce
• 1 recipe Zucchini Noodles, cooked (see Zucchini Noodles)
• 2 tablespoons (14g) Parmesan Substitute (see Parmesan Substitute)
• freshly ground black pepper
• thinly sliced fresh basil leaves, for garnish (optional)

Method

1. Heat the olive oil in a medium-sized frying pan with a lid over medium heat
2. Using your hands, crumble the tempeh into the pan
3. Add the tomato sauce and stir
4. Cover and cook for about 5 minutes, until the tempeh is heated through
5. Remove the pan from the heat
6. Divide the zucchini noodles between 2 bowls and top each pile of noodles with half of the tempeh and sauce mixture
7. Top each dish with 1 tablespoon of Parmesan Substitute and freshly ground pepper
8. Garnish with fresh basil, if desired
9. Refrigerate in a tightly sealed container for up to 2 days
10. To reheat – Warm in a medium-sized frying pan over medium-low heat, covered, for 5 minutes or until heated through :Nutritional Info. 455 calories – 35g fat – 26.2g protein – 15.8g total carbs – 9.9g net carbs

Full List of Keto-Zucchini Recipes
Full List of Bolognese Recipes