If you’re craving a comforting, hearty meal that stays low on carbs while delivering big on flavor, this Keto Zucchini Noodles with Ground Beef Recipe is about to become your new go-to. Vibrant zucchini noodles perfectly soak up a rich, savory ground beef sauce seasoned with fragrant herbs and a hint of heat. It’s fresh, filling, and surprisingly simple—everything you want in a weeknight dinner that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering your ingredients for this dish is straightforward, but each one plays a crucial role in creating a delicious balance of taste, texture, and color. From the tender zucchini noodles to the robust flavors in the sauce, everything comes together effortlessly.
- 4 medium zucchinis, spiralized: The star of the dish, providing a light and refreshing base that’s low-carb and nutrient-rich.
- 1 lb ground beef (80% lean recommended): Adds hearty protein and savory depth with just the right amount of fat for flavor.
- 1 tablespoon olive oil: For sautéing and bringing everything together with a silky touch.
- 1/2 medium onion, finely chopped: Gives sweetness and complexity as it softens in the pan.
- 2 cloves garlic, minced: A punch of aromatic goodness that elevates the sauce.
- 1 (14.5 oz) can diced tomatoes, drained: Brings juiciness and a fresh, tangy contrast.
- 1/4 cup tomato paste: Adds concentrated tomato flavor and richness.
- 1 teaspoon dried oregano: Infuses a warm, earthy herb note to the sauce.
- 1 teaspoon dried basil: Brightens the overall flavor with a hint of sweetness.
- 1/2 teaspoon red pepper flakes (optional): A little heat for those who like a gentle kick.
- Salt and pepper, to taste: Essential seasonings to round out the flavors perfectly.
- 1/4 cup grated Parmesan cheese (optional): For a savory, cheesy finish that adds richness at serving time.
- Fresh basil or parsley, chopped: A fresh, green garnish that gives the dish a pop of color and brightness.
How to Make Keto Zucchini Noodles with Ground Beef Recipe
Step 1: Prepare the Zucchini Noodles
Using a spiralizer, turn your zucchinis into beautiful noodle shapes, often called zoodles. If you don’t have a spiralizer handy, no worries—grab a vegetable peeler to create delicate ribbons or pick up pre-made zucchini noodles at the store. Set these aside and get ready for the sauce magic.
Step 2: Cook the Ground Beef
Heat your olive oil in a large skillet over medium-high heat. Add the ground beef and use your spoon to break it into small pieces as it cooks. Let it brown fully, which will take about 5 to 7 minutes. If there’s extra fat pooling, drain it off to keep the dish from feeling greasy, but keep the delicious browned bits in the pan for flavor.
Step 3: Create the Flavorful Sauce
Into the same pan with the beef, toss in the chopped onion and cook until it turns tender and translucent—about 3 to 4 minutes. Stir in the minced garlic and let it get fragrant for another minute. Now add the drained diced tomatoes, rich tomato paste, oregano, basil, and if you’re feeling adventurous, a sprinkle of red pepper flakes for warmth. Season generously with salt and pepper. Let this simmer for 5 to 10 minutes, stirring occasionally, as the sauce thickens and the flavors blend beautifully.
Step 4: Cook the Zoodles
While your sauce is bubbling, heat another skillet over medium heat. Sauté your zucchini noodles for just 2 to 3 minutes until they soften slightly but still maintain a bit of bite. This step is key to avoid soggy noodles and keep that satisfying texture.
Step 5: Combine and Heat Through
Once your sauce has thickened to perfection, fold in the cooked zucchini noodles. Toss everything together so each strand is beautifully coated in the savory ground beef sauce. Let it all warm through for another 2 to 3 minutes and get ready to serve a plateful of guilt-free comfort.
How to Serve Keto Zucchini Noodles with Ground Beef Recipe
Garnishes
Adding a little finishing touch can take this dish from great to absolutely memorable. A sprinkle of freshly grated Parmesan cheese adds richness and a salty kick, while handfuls of chopped fresh basil or parsley brighten the flavors and present beautifully on the plate.
Side Dishes
This recipe is a complete meal on its own, but if you want to round it out, consider a crisp leafy green salad dressed simply with olive oil and lemon. For something heartier, roasted vegetables with garlic and herbs complement the ground beef sauce wonderfully without upping the carbs.
Creative Ways to Present
For a fun twist, serve the keto zucchini noodles in a hollowed-out zucchini boat. Spoon the saucy beef over the zoodles neatly nestled inside and finish with your garnish. It’s an inviting presentation for guests or family dinners that feels special but stays simple.
Make Ahead and Storage
Storing Leftovers
Leftover Keto Zucchini Noodles with Ground Beef Recipe can be kept in an airtight container in the refrigerator for up to 3 days. To avoid the noodles becoming too watery, store the sauce separately from the zoodles if you can.
Freezing
While the ground beef sauce freezes very well, zucchini noodles tend to get mushy when frozen and thawed. For best results, freeze only the sauce portion in a freezer-safe container for up to 2 months and add freshly cooked zoodles when ready to serve.
Reheating
Reheat leftovers gently on the stovetop over low heat to keep the texture intact. If separated, warm the sauce first then toss with fresh sautéed zucchini noodles to revive that just-made experience.
FAQs
Can I use other types of meat in the Keto Zucchini Noodles with Ground Beef Recipe?
Absolutely! Ground turkey, chicken, or even sausage work wonderfully in place of beef and will change the flavor profile slightly while keeping the recipe delicious and keto-friendly.
How do I prevent zucchini noodles from getting soggy?
Cooking your zoodles for just a couple of minutes until they’re slightly tender helps maintain their texture. Avoid overcooking or letting them sit in sauce too long to keep them from becoming watery.
Is there a way to make this dish spicier?
Yes! Along with red pepper flakes, you can add a dash of cayenne pepper or a splash of hot sauce to the sauce for an extra spicy kick that pairs beautifully with the savory beef.
Can I prepare this recipe ahead of time?
You can prepare the beef sauce in advance and store it separately from the zoodles. When ready to eat, quickly sauté fresh zucchini noodles and combine with warmed sauce for a fresh-tasting meal.
What are some low-carb alternatives to zucchini noodles?
Spaghetti squash, shirataki noodles, or thinly sliced cabbage can be great substitutes if you want variation while keeping this dish keto-friendly.
Final Thoughts
There’s something so satisfying about a meal that’s both nourishing and bursting with flavor, and this Keto Zucchini Noodles with Ground Beef Recipe checks all those boxes and more. Whether you’re a longtime keto enthusiast or just looking for a fresh, wholesome dinner idea, this recipe’s simplicity and warmth invite you to make it your own. Ready to treat yourself? Dive in and enjoy every bite!
Print
Keto Zucchini Noodles with Ground Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Description
This Keto Zucchini Noodles with Ground Beef recipe offers a delicious low-carb alternative to traditional pasta dishes. Featuring tender spiralized zucchini noodles sautéed and topped with a flavorful ground beef tomato sauce seasoned with herbs and spices, this dish is perfect for a quick, healthy dinner that fits into ketogenic and low-carb lifestyles.
Ingredients
Zucchini Noodles
- 4 medium zucchinis, spiralized into noodles (zoodles)
Ground Beef Sauce
- 1 lb ground beef (80% lean recommended)
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Garnish
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons or buy pre-made zucchini noodles from the store. Set the zoodles aside.
- Cook the Ground Beef: Heat olive oil in a large skillet or pan over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Make the Sauce: Add the chopped onion to the pan with the beef and cook until softened, about 3-4 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant. Then add the diced tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Stir to combine and season with salt and pepper. Let the sauce simmer for 5-10 minutes, stirring occasionally, until it thickens and the flavors meld.
- Cook the Zoodles: While the sauce is simmering, heat a separate skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly tender. Avoid overcooking to prevent sogginess.
- Combine and Serve: Once the sauce has thickened, add the cooked zucchini noodles to the pan with the beef sauce. Toss everything together to coat the noodles well in the sauce. Cook for another 2-3 minutes until heated through. Serve immediately garnished with grated Parmesan cheese and fresh basil or parsley.
Notes
- Use 80% lean ground beef for best flavor and texture.
- Drain diced tomatoes to prevent excess liquid in sauce.
- Do not overcook zucchini noodles to keep them firm and avoid sogginess.
- Adjust red pepper flakes to control heat level or omit if preferred.
- Parmesan cheese is optional but adds a savory finish.
- Fresh herbs like basil or parsley brighten the dish with freshness.
