I gave into the hype and bought a kitchen tool to spiralize vegetables, and now I’m hooked. Zucchini in the shape of spaghetti instead of real pasta is awesome! Truly, we love it. I have made shrimp scampi with zucchini noodles (similar recipe from Just a Taste), picture below, and now Zucchini Spaghetti with Meat Sauce. It’s good, guys. And truthfully, we really haven’t missed the pasta. Plus, gluten free pasta is pretty blah so I’d rather eat this version!
I bought this cheaper, handheld device that spiral-cuts the vegetables from Target. I can bet that a name brand Spiralizer is better and easier, but I wasn’t sure how we’d like vegetables this way, so I decided to save a few bucks. So far, this one works great for us!
Here’s the recipe:
Zucchini Spaghetti with Meat Sauce
Yield: 3 servings
- 7 zucchini, ends cut off
- 2 garlic cloves, smashed and minced
- pinch crushed red pepper
- 2 Tbsp olive oil
- salt and pepper
- 1 lb grass-fed ground beef
- 1 jar of your favorite pasta sauce (we used a Rustico Pomodoro sauce from TJs) – or make your own marinara!
- mozzarella or parmesan cheese
Cut the zucchini with the spiral cutting tool. (This can be done ahead. Keep the cut zucchini in the refrigerator until ready to cook).
Brown the beef in a saute pan. Drain off any fat, then add the marinara and heat. Season if needed (you could add dried herbs such as oregano, basil, parsley). Keep the sauce warm.
Heat a large, shallow saucepan and add the olive oil, garlic, and crushed red pepper. Cook for 1 minute, then add the zucchini and toss with the tongs. Cook, watching closely, and stirring with the tongs often, until the zucchini has softened. (This will only take a couple of minutes)! Season with a little salt and pepper.
To serve, dish out the zucchini, letting any water drip off back into the pan. Then top with the meat sauce and some cheese. Enjoy!