Zucchini noodles with beef ragù and yogurt

Ingredients (Serves: 2)

• Lean minced beef (5% fat)360 g
• Zucchini500 g
• Carrots90 g
• Tomato90 g
• Crushed tomatoes (can)90 g
• Garlic6 g
• Onion70 g
• Olive oil20 g
• Greek-style yogurt130 g
• Dried chili1 g
• Ground cumin2 g
• Cheddar cheese (optional)60 g

Method

1. 1

   Cut the zucchini into long spaghetti-like strands with a peeler or spiralizer. Grate the carrot, chop the tomato and finely chop the onion and garlic.

2. 2

   Heat the olive oil in a large frying pan and soften the onion and garlic for 3 minutes. Add the minced beef and brown it for 6-8 minutes, breaking it up with a wooden spoon.

3. 3

   Stir in the carrot, tomato, crushed tomatoes, cumin and a pinch of dried chili; simmer gently for 12 minutes, until the sauce thickens.

4. 4

   Add the zucchini and cook for 2-3 minutes more, just until tender but still firm.

5. 5

   Serve the zucchini topped with the meat sauce, a spoonful of Greek-style yogurt and grated cheddar.

Nutrition per serving

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