Zucchini Noodles with Meat Sauce

This is a healthy twist on the classic spaghetti Bolognese. Zucchini noodles are filled with fiber and slow-burning carbohydrates (compared to traditional noodles) and every bit as satisfying. This recipe is great for weeknights when you’re in a pinch for something quick and comforting.

AuthorSelina RoseCategoryDifficultyBeginner

This is a healthy twist on the classic spaghetti Bolognese. Zucchini noodles are filled with fiber and slow-burning carbohydrates (compared to traditional noodles) and every bit as satisfying. This recipe is great for weeknights when you’re in a pinch for something quick and comforting.

Yields1 Serving
 3 medium Green zucchini
 ¾ lb Extra lean ground beef
 1 jar Organic tomato sauce (I like Simply Natural Organic Tomato Basil)
 5 Mushrooms (white or cremini)
 ½ cup Olives (black or Kalamata)
 1 clove Garlic (minced)
 1 tsp Each - Basil and oregano
 ¼ tsp Sea salt and black pepper
 ½ tsp Paprika
1

Heat a deep frying pan over medium heat and add ground beef and disperse throughout the pan with a spatula. Add minced garlic clove, salt, pepper, paprika, basil, and oregano and stir together.

2

Chop mushrooms into bite-sized pieces and stir them into the pan.

3

While the beef is cooking, wash zucchini and remove the ends. Process with a spiralizer to make spaghetti type noodles and set aside. Note you may want to cut the noodles as they can end up quite long.

4

Once the beef is cooked, use the lid for the pan to drain any liquid or fat from the bottom of the pan and discard.

5

Add the zucchini noodles to the pan on top of the beef mixture. Cover with a lid and allow the steam to soften the zucchini (2-3 minutes).

6

Once the zucchini noodles begin to soften, stir to combine them with the beef mixture. Add olives to the pan and combine. Cook with the lid off for 1-2 minutes. Note careful not to over-cook the zucchini noodles as they’ll turn to mush.

7

Using the lid for the pan, drain any liquid from the bottom and discard.

8

Add 1.5 cups of sauce to the pan. Note adjust this measurement, depending on how much sauce you like.

9

Stir mixture together until the sauce is heated through. Then remove from heat, plate and enjoy.

Ingredients

 3 medium Green zucchini
 ¾ lb Extra lean ground beef
 1 jar Organic tomato sauce (I like Simply Natural Organic Tomato Basil)
 5 Mushrooms (white or cremini)
 ½ cup Olives (black or Kalamata)
 1 clove Garlic (minced)
 1 tsp Each - Basil and oregano
 ¼ tsp Sea salt and black pepper
 ½ tsp Paprika

Directions

1

Heat a deep frying pan over medium heat and add ground beef and disperse throughout the pan with a spatula. Add minced garlic clove, salt, pepper, paprika, basil, and oregano and stir together.

2

Chop mushrooms into bite-sized pieces and stir them into the pan.

3

While the beef is cooking, wash zucchini and remove the ends. Process with a spiralizer to make spaghetti type noodles and set aside. Note you may want to cut the noodles as they can end up quite long.

4

Once the beef is cooked, use the lid for the pan to drain any liquid or fat from the bottom of the pan and discard.

5

Add the zucchini noodles to the pan on top of the beef mixture. Cover with a lid and allow the steam to soften the zucchini (2-3 minutes).

6

Once the zucchini noodles begin to soften, stir to combine them with the beef mixture. Add olives to the pan and combine. Cook with the lid off for 1-2 minutes. Note careful not to over-cook the zucchini noodles as they’ll turn to mush.

7

Using the lid for the pan, drain any liquid from the bottom and discard.

8

Add 1.5 cups of sauce to the pan. Note adjust this measurement, depending on how much sauce you like.

9

Stir mixture together until the sauce is heated through. Then remove from heat, plate and enjoy.

Zucchini Noodles with Meat Sauce

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).