AIP Friendly Zucchini Noodles with Lamb Ragu
This dish is deeply satisfying comfort food that happens to check every box for autoimmune protocol eating — no grains, no nightshades, no eggs, no dairy, and absolutely no compromise on flavor. The ragu builds its rich, glossy body from pumpkin puree, sweet potato puree, and bone broth instead of tomatoes, so you get that slow-cooked depth without any of the usual inflammatory triggers. Ground lamb brings a savory, slightly earthy richness that pairs beautifully with the warm spice blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme — all protocol-friendly and working together to make the sauce taste like it simmered all afternoon. After 25 to 30 minutes on a low simmer, the sauce thickens into something genuinely luxurious. The zucchini noodles get a quick two-to-three minute sauté so they stay tender with just enough bite to hold up under all that ragu. Fresh parsley and basil scattered on top at the end add a bright, herby finish that makes each bowl feel restaurant-worthy. This one serves four and is the kind of weeknight dinner that makes the whole protocol feel completely sustainable.
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Learn more →Ingredients
4 servings
For the ragu
- 1 ½ lb ground lamb
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, finely diced
- ½ cup pumpkin puree
- ¼ cup sweet potato puree
- 1 ½ cups bone broth
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 tsp salt, plus more to taste
For the zucchini noodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh basil, torn (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet or wide saucepan over medium-high heat until shimmering. Add the ground lamb in a single layer and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes. Transfer the lamb to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
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