Zoodles with Lean Beef and Tomato Sauce

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Serving Size: 5 oz meat sauce & 4 oz zoodles
Diets: Brain Food, Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Keto, Lower Carb, Nut Free, Paleo, Refined Sugar Free, Whole 30
Recipe adapted from: Mayumi Tavalero
This recipe uses home spiralized zucchini noodles topped with a simple beef sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

For the zoodles:

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.

For the meat-tomato sauce:

  • Heat a large saute pan over medium-high heat. Add the olive oil, and ground beef, breaking up the chunks into small pieces.
  • When meat is cooked halfway through, add the onions, garlic, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
  • Add the Kosher salt and the white wine. Cook until the wine has evaporated.
  • Add the tomatoes, oregano and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook20
Passive0
Total Time45 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

  • 3 pound zucchini for 10 servings, 6 medium zucchinis, washed and trimmed
  • 3 tablespoon Kosher salt
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 2 pound 90% lean ground beef
  • 1 cup onion finely chopped
  • 2 rib celery finely chopped
  • 1 cup carrot finely chopped
  • 2 clove garlic minced
  • 2 tablespoon fresh oregano chopped
  • 1 teaspoon Kosher salt
  • 1 cup white wine dry, optional
  • 56 ounce low sodium canned crushed tomatoes
  • Parmesan cheese optional

Cooking Tools Required

Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove
Reheating/Serving Instructions

Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

Nutrition

Calories: 307kcal | Carbohydrates: 20g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 763mg | Potassium: 1230mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2806IU | Vitamin C: 41mg | Calcium: 118mg | Iron: 5mg

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