Zucchini Bolognese

You need:

Zucchini (roughly one cup per serve, also called courgettes or summer squash)
Garlic
Olive oil
1/2 cup pureed carrots
Oregano and basil
100g minced meat per serve

This dish involves a bit more work than usual, but it is worth it!
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Peel the zucchini, if necessary (some cannot tolerate the skin yet), then use a Julienne cutter and cut the zucchini into thin stripes, leave the seed bit. You will have now something that resembles spaghetti. Take some paper towels, put the "noodles" on top of it and sprinkle them with salt. Let them rest for at least 30 minutes, then dry them with paper towels. This will result in more firm noodles and avoids them getting too mushy while cooking.
Heat a pot with water and cook the noodles al dente. (I cooked them for 4 minutes, but I prefer the bite)

Heat the oil in a pan with the garlic, roast the garlic, then add the minced meat and the herbs and fry.
Add the carrots and some water, season with salt and pepper and let it simmer until the sauce has thickened. Remove the garlic. Mix with zucchini noodles and serve. If you tolerate parmesano, add as much as you like.