• 1 tbsp olive oil

• 1 red onion, finely diced

• 1 clove garlic, crushed

• 1 lbs ground beef

• 2 cups diced tomatoes, diced

• ½ cup tomato paste

• 4 large zucchini

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• Heat the olive oil in a large non-stick frying pan over medium heat.

• Add the red onion and garlic and cook for 5 minutes or until they've softened.

• Add the meat and cook for a further 5 minutes or until browned. Break up any lumps with the back of a wooden spoon.

• Add the diced tomatoes and tomato passata. Stir well and bring to the boil, then gently reduce the heat and simmer for 15-20 minutes or until the sauce has thickened. Season with salt and pepper, to taste.

• Meanwhile, using a vegetable spiraliser or vegetable peeler, cut the zucchini (skin on) into thin, noodle-like strips (zoodles). Set them aside in a sieve over a large bowl. Alternately, use pre-bought zoodles.

• To serve, toss the zoodles through the Bolognese sauce and top with Parmesan and fresh basil.

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• You can swap the animal-based protein option above for:2 cups of lentils, chickpeas or beans (or a mixture of all 3)