Zucchini Noodles with Meat Sauce
A lighter take on a classic Italian dish, Zucchini Noodles with Meat Sauce replaces traditional pasta with fresh zucchini, offering a nutrient-dense, gluten-free, and keto-friendly meal that captures the comfort of Bolognese without the heaviness.
Ingredients
- 4 large Fresh Zucchini
- 1 lb Lean Ground Beef
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced or pressed
- 28 oz can Crushed Tomatoes
- 2 tbsp Tomato Paste
- 2 tbsp Olive Oil, extra virgi
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes
- 1/4 cup Fresh Basil, torn or chopped for garnish
- Salt and Black Pepper to taste
Instructions
- Wash zucchini and spiralize into noodles. If watery, salt and let sit for 10 minutes, then pat dry.
- In a skillet, heat 1 tbsp olive oil over medium-high heat. Brown the ground beef, breaking it into small crumbles. Drain excess fat.
- Lower heat to medium, add remaining olive oil, and sauté onions until translucent. Add garlic and cook for 1 minute.
- Stir in tomato paste, cook for 2 minutes, then add crushed tomatoes, browned beef, oregano, red pepper flakes, salt, and pepper. Simmer for 15-20 minutes.
- Cook zucchini noodles in a separate pan with olive oil for 2-3 minutes or serve raw with sauce on top.
- Divide noodles into bowls, top with meat sauce, and garnish with basil.
Notes
To prevent watery noodles, salt them before cooking. Store sauce and noodles separately for leftovers.