Eosinophilic Esophagitis Friendly Zucchini Noodles with Lamb Ragu
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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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