This flavorful zucchini spaghetti recipe is a lighter, low-carb alternative to traditional spaghetti.
Spaghetti zucchini has loads of savory ground beef cooked in tomato sauce with onions, garlic, and bell peppers.
Served over pan fried zucchini noodles and topped with parmesan cheese for a delish meal.
Zucchini Spaghetti is the Best Summer Dish Because…
- With fast and easy prep, this can be ready to serve in 30 minutes.
- The sauce for this recipe is hearty and savory with a rich tomatoey flavor and a hint of spice.
- The zucchini pasta noodles are crisp and light. They contrast beautifully with the tomato sauce.
Ingredients
Zucchini: Choose firm and fresh zucchini without blemishes, no need to peel.
Ground Beef: Ground beef, turkey, chicken, or any leftover meat can be used in this recipe, or it can be omitted altogether for a meatless keto dish.
Vegetables: Onions, garlic, and peppers add a savory umami flavor to the spaghetti sauce.
Tomato Sauce: Keep the juice in the tomatoes to make the sauce rich and thick. Whole tomatoes are called for in this recipe, but diced tomatoes can be used.
Variations
- Make a homemade low-carb Italian seasoning or add some salsa for a zesty flavor. Or chop some fresh basil leaves, oregano, or other fresh herbs.
- Asiago cheese is similar to parmesan and can be used in its place. Freshly ground black pepper is also delicious on top.
- Other veggies to add to the mix are 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.
Tips for Success
- 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, you can still make this recipe. Cut zucchini into thin, ¼” thick oblong slices. Then turn the slices over and lay them flat. Cut the slices into thin oblong square “noodles.”
- Use a scant amount of oil (no more than a tablespoon of olive oil) to cook the zucchini noodles and avoid overcooking them 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. Reheat in the microwave until heated through. Freeze zucchini spaghetti and sauce separately in zippered bags for up to 3 months. Defrost both overnight in the fridge before reheating.
More Low Carb Zucchini Recipes
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Zucchini Spaghetti
Equipment
Ingredients
Sauce
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion diced
- 2 cloves garlic
- 1 green pepper diced
- 28 ounce can whole peeled tomatoes
- 2 teaspoons Italian seasoning
- 1 pinch of chili flakes optional
Zucchini Noodles
- 2 zucchini
- 1 tablespoon olive oil
- 1 pinch salt and pepper or to taste
Garnish
- grated parmesan cheese to taste, for serving
Instructions
- In a large pot cook ground beef and onion over medium heat, until beef is browned and onion is tender.
- Add garlic and green pepper and cook for 2-3 minutes more until tender.
- Use your hands to 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 ¼” slices, lay them flat, and slice into thin “noodles.”
- Use up to a tablespoon of olive oil to cook them, ensuring they remain tender-crisp, like al dente pasta.
- Serve zucchini spaghetti immediately after pan-frying for the best results.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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!