Beef and Zucchini Spaghetti Recipe
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Beef and Zucchini Spaghetti

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Enjoy a flavorful beef sauce on sauteed zucchini noodles for an easy low carb, gluten free, dairy free dish the whole family can enjoy!

Beef and Zucchini Spaghetti Recipe

MY COOKING PHILOSOPHY IS TO KEEP IT “HEALTHY AND EASY.”
RECIPES AT HAMMERS N HUGS WILL INCLUDE ALL-NATURAL INGREDIENTS THAT CAN OFTEN BE FROZEN AND HAVE BEEN TESTED AND APPROVED BY FRIENDS AND FAMILY!
Beef and Zucchini Spaghetti Recipe

BEEF AND ZUCCHINI SPAGHETTI RECIPE

I know what you are thinking.

Zucchini and spaghetti are not two words often uttered in the same sentence, and some of you are also thinking “nor should they ever be”.

I have a great respect for pasta and all of its doughy carbohydrate rich goodness, but it also has this nasty habit of spiking blood sugar and ultimately converting to fat when not in use.

Darn.

So how can we enjoy the household staple of spaghetti and meatballs without adding to our pant size?

Enter zucchini noodles. Give them a shot before you click away!! The secret is to let them saute for long enough so that they have a crisped brown edge.

I promise it is worth a shot.

Top with Parmesan cheese before serving or leave it off if you are dairy free.

Bon appetit!

For more healthy dinner ideas check out:

BEEF AND ZUCCHINI SPAGHETTI RECIPE

Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe

For more healthy dinner ideas check out:

Beef & Zucchini Spaghetti Recipe

Ahna Fulmer // Hammers N Hugs
Enjoy a flavorful beef sauce on sauteed zucchini noodles for an easy low carb, gluten free, dairy free dish the whole family can enjoy!
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 9 c
Calories 129 kcal

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 12 oz frozen bag of zucchini spirals
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 onion, diced
  • 1 lb lean ground beef (or ground turkey or chicken)
  • 28 oz fire roasted crushed tomatoes
  • Parmesan (optional)
  • fresh basil leaves (optional)

Instructions
 

  • Heat 1 T olive oil in a skillet.
  • Add the frozen zucchini spirals and saute until browned. Add the garlic powder, onion powder and salt.
  • Add 1 T olive oil to large saucepan, and saute the diced onion until browned.
  • Add the lean ground beef and heat until cooked through.
  • Mix in the can of crushed tomatoes with the beef, and place on medium heat until sauce starts to simmer. Remove from heat.
  • Top with noodles and spaghetti sauce with grated Parmesan cheese (optional).
  • Add fresh basil leaves (optional).

Notes

Macros Per Cup: 8G Net Carbs, 5G Fats, 11G Protein

Nutrition

Calories: 129kcal
Keyword Gluten Free Spaghetti, Low Carb Spaghetti
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Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe
Beef and Zucchini Spaghetti Recipe

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9 Comments

  1. Hi! Your sauce was super-tasty! I had 2 zucchini, so I spiralized one, and then just diced the other and added it to the sauce (shhhhh!). I have one comment, just for the record – I’ve been doing Keto for my husband so he can drop extra “hibernation weight” that he gains in the fall prior to skiing season for, literally, years. I’m fully on board with spiralizing, and gave in and bought the attachments for my KitchenAid because I was doing it so often; Keith SWEARS that a spiralized zucchini, plus maybe 1 oz, maybe even 1/2 oz of angel hair fools the “mouth feel” completely; and adding the hot sauce with the tiny amount of hot pasta to the zucchini softens it just enough that it “twirls” like pasta. Even when I rice cauliflower, etc? Adding literally, like, just a tablespoon or two of actual rice to the riced cauliflower? It truly helps to fool the mouth but does NOT do nasty things to the blood sugar! lol I seriously use the KA attachments all the time – the necks of butternut squash become lasagna “sheets” and the rest of it gets microwaved and mixed with ricotta for the filling, etc., etc., etc. Carrots are delish with Indian curries, etc. There is SO MUCH flavor to explore!!! Best of luck, and thanks for posting a really, really lovely sauce recipe!!! I’m not sure why fire-roasting the tomatoes adds so much flavor but it definitely does; they’re sweeter, somehow… more “tomato-y!” YUM!!! Blessings!!!

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