Zucchini Spaghetti
Serve up a bed of zoodles topped with a flavor-packed tomato sauce.
Servings: 4
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
Calories: 252kcal | Carbohydrates: 15g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 378mg | Potassium: 1098mg | Fiber: 4g | Sugar: 8g | Vitamin A: 522IU | Vitamin C: 53mg | Calcium: 112mg | Iron: 6mg