Zucchini Spaghetti is a delicious low-carb twist on classic spaghetti, loaded with savory ground beef and plenty of veggies. Parmesan cheese brings it all together for an easy, hearty dinner packed with comfort food flavor.
If you have loads of garden zucchini to use up, try my zucchini frittata or this easy and delicious zucchini lasagna recipe.
Holly’s Recipe Highlights: Zucchini Spaghetti
- Flavor: Think classic spaghetti and meat sauce with a lighter twist. Mild zucchini, savory Parmesan, and a touch of spice come together for Italian style flavor in every bite.
- Skill Level: Easy and weeknight-friendly, with simple browning, simmering, and sautéing techniques.
- Technique: With a quick sauté on its own, the zucchini stays tender-crisp without adding extra water to the sauce.
- Difficulty: Prepping the zucchini noodles takes a little practice, but it isn’t difficult to master.
Total Time: 1 hr 45 Mins Servings: 4 Cooking Method: Stovetop
Ingredient Notes
- Zucchini: Choose firm and fresh zucchini. Small and medium-sized zucchini are best to use, and they don’t need to be peeled.
- Ground Beef: Ground beef is a rich tasting option, while turkey or chicken create a lighter result. Leftover cooked meat makes this dish even easier!
- Vegetables:
- Onions are a simple but important addition! Sautéing the onion first brings out its natural sweetness for a deeper, more rounded flavor.
- Garlic adds a fragrant flavor that makes the meat sauce taste even more rich and delicious.
- Green peppers add a fresh, savory flavor. Choose red, yellow, or orange peppers for a sweeter sauce.
- Tomatoes: Keep the juice from canned whole tomatoes for a rich and thick sauce. Crush them up with your hands when you add to the beef mixture. You can use canned crushed tomatoes for a smoother consistency.
- Italian Seasoning: Adds a flavorful blend of herbs for familiar Italian style meat sauce flavor. Use homemade mix or a blend of oregano, basil, and thyme.
- Parmesan Cheese: While optional, is the best way to add a savory, salty, and cheesy finish. Asiago can be used as a substitute.
Variations
- Omit the meat altogether and supplement with other veggies like yellow squash, mushrooms, or chopped broccoli and cauliflower.
- A jar of low-carb pasta sauce can be used in a pinch.
How to Make Zucchini Spaghetti
- Cook ground beef and onion in a large skillet (recipe below).
- Add garlic and green pepper and cook until tender.
- Add tomatoes, seasonings and simmer.
- Spiralize zucchini into zoodles and pan-fry.
- Serve spaghetti sauce over zucchini noodles, and top with parmesan cheese.
Saucy Secrets and Smart Shortcuts
- Use a handheld spiralizer, or, to save time, use a food processor with a spiralizer attachment to create the perfect zucchini pasta every time.
- No spiralizer? No problem! Cut zucchini into thin, ¼” thick oblong ‘noodles’, then turn the slices over and lay them flat.
- Be sure to pat zucchini dry before cooking.
- Use a small amount of oil, and avoid overcooking, the zucchini noodles or they will become soggy. They should be tender-crisp with the same al dente texture as freshly cooked pasta.
- Serve zucchini spaghetti immediately after pan-frying for the best results.
Leftovers
- Keep leftover zucchini spaghetti in a covered container in the refrigerator for up to 4 days.
- Freeze zucchini spaghetti and sauce separately in zippered bags for up to 3 months. Defrost overnight in the fridge.
- Reheat zucchini spaghetti in the microwave until heated through.
More Low Carb Zucchini Recipes
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Zucchini Spaghetti
Nothing beats this tasty zoodles and meatsauce recipe for classic spaghetti flavor without the carbs.
Equipment
Ingredients
Sauce
- 1 pound lean ground beef or ground turkey or chicken
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 green pepper diced
- 1 (28 ounce) can whole peeled tomatoes
- 2 teaspoons Italian seasoning
- 1 pinch chili flakes optional
Zucchini Noodles
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 pinch salt and pepper or to taste
Garnish
- grated Parmesan cheese *optional, to taste, for serving
Instructions
- In a large pot over medium heat, brown the ground beef and onion, about 7-9 minutes, until the beef is browned and the onion is tender.
- Add garlic and green pepper and cook for 2 to 3 minutes more until tender.
- Use your hands to crush and break up the whole tomatoes as you add them to the beef mixture. Stir in the tomato juices, Italian seasoning, and chili flakes (if using).
- Bring to a boil, reduce to low heat, and simmer for 30 minutes.
- Meanwhile, wash zucchini and remove the ends. Use a spiralizer or a vegetable peeler to create “noodles”.
- Heat olive oil in a pan over medium heat. Add zucchini and cook for 2-4 minutes or until slightly softened (do not overcook). Season to taste with salt and pepper.
- To serve, top zucchini with pasta sauce and a sprinkle of Parmesan cheese.
Notes
- If you don’t own a spiralizer, simply cut zucchini into thin “noodles.”
- Dry zucchini thoroughly before cooking.
- Serve zucchini spaghetti immediately after pan-frying for the best results.
- Nutrition calculated without Parmesan garnish.
Nutrition Information
Calories: 255kcal | Carbohydrates: 15g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 379mg | Potassium: 1118mg | Fiber: 4g | Sugar: 9g | Vitamin A: 563IU | Vitamin C: 62mg | Calcium: 113mg | Iron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Zucchini Spaghetti Recipe
I love your low carb recipes. They’re so easy, quick, and delicious. Thank you.
Thank you Joyce! I’m so happy to hear that you’re enjoying the recipes!
Like!! Really appreciate you sharing this!