Description
A tasty tomato and ground beef pasta sauce loaded with fresh veggies, over a bed of beautifully spiralized zucchini noodles. A low carb, healthy, nutritious dinner!
Ingredients
Scale
- 3–4 zucchinis, spiralized
- 2 tbsp salt
- 4 tbsp olive oil, divided
- 1 lb lean ground beef
- 1 tbsp Worcestershire
- 1 large onion, diced
- 1–2 bell peppers (1 cup diced)
- 6 white mushrooms (1 cup diced)
- 2 handfuls of spinach
- 1 tbsp garlic
- 1.5 cups crushed tomato
- seasonings: salt, pepper, garlic, crushed red pepper, chili powder, paprika, oregano
- fresh grated parmesan to top
Instructions
- Spiralize zucchinis and add them to a bowl/colander. Cover zucchini noodles in salt and let sit for 20 minutes. Meanwhile, prepare your vegetables.
- Dice up onions, peppers, and mushrooms. They do not have to be uniform sizes as they’ll be blended down after cooking anyways!
- In medium saucepan, heat 2 tbsp olive oil on medium heat. Add onion. Sauté for 3 minutes, until translucent and fragrant. Add peppers, mushrooms, and seasonings (salt, pepper, garlic, chili powder, paprika). Stir well and cover – allow vegetables to cook down on medium heat for about 5 minutes, stirring every couple of minutes to avoid burning.
- Add garlic and spinach to vegetables and heat for one minute. Add crushed tomatoes and oregano. Stir and turn to low heat to simmer. Once the sauce is starting to splatter, remove from heat. Now the fun begins!
- Grab your immersion blender. You can either blend in the pot, or transfer to a bowl. Blend to your desired consistency. Set aside.
- Heat 1 tbsp of olive oil over med-high heat in a large frying pan. Add ground beef. Season with salt, pepper, and Worcestershire. Cook for about 5 minutes until beef is brown. Add a couple tsp of crushed red pepper, and turn to low heat to simmer for one minute.
- Add ground beef to the pot of blended sauce. Set aside.
- Now that our sauce is ready and the zucchinis have marinated, squeeze the ever-loving juiciness out of your zucchini noodles! A lot of liquid will come out. Keep squeezing.
- Heat a large frying pan or wok with 1 tbsp of olive oil over medium heat & add zucchini noodles. Cook for 3-5 minutes, until tender to your liking. You can strain the extra juices as they cook, or leave them in your dish. The extra juice will mix into the sauce.
- Top zoodles with the ground beef sauce, freshly grated parmesan, and black pepper.
Nutrition
- Serving Size: 6
- Calories: 325
- Sugar: 10g
- Fat: 19g
- Carbohydrates: 13g
- Fiber: 3.5g
- Protein: 25g
Keywords: zoodles, low carb, zucchini noodles, homemade pasta sauce