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
Scale
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.
