Spaghetti used to be one of my favorite, go-to meals before I cut out processed foods. For a long time I just went without it because I didn’t want to eat the processed gluten-free noodles that are sold in the stores.
When I discovered the idea of using zucchini for noodles, I was cautiously optimistic. I really wanted to find a good, real food spaghetti substitute, but…zucchini? I was skeptical that it could compare.
Luckily for me, though, I gave it a shot and found out that I LOVE zucchini spaghetti, and I think you just might as well!
I use a spiralizer like this one to make my “zoodles” in no time at all, but you can also just use a knife if you don’t own a spiralizer.
Let me know in the comments what you think about this recipe.
Ingredients
- 3 tablespoons butter
- ½ onion, chopped
- 6 garlic cloves, minced
- 1 pound ground beef
- 5 green zucchini
- 2 tablespoons fresh basil, chopped
- ½ teaspoon oregano
- 1 jar marinara sauce
- 1 teaspoon sea salt
Instructions
- Melt 1 tablespoon of the butter in a skillet over medium heat.
- Add onions and 3 of the minced garlic cloves to the butter and sauté for about 5 minutes.
- Add the ground beef to the skillet and cook until browned.
- While the meat is browning, use a spiralizer to turn the zucchini into noodles. If you don’t have a spiralizer, use a knife to cut the zucchini into noodles.
- In a second skillet over medium heat, melt 2 tablespoons of butter.
- Add the remaining garlic cloves to the butter and sauté for about 3 – 5 minutes.
- Add the zucchini noodles to the second skillet and gently stir. Allow to cook for about ten minutes, just until the zucchini becomes tender. Continue to gently stir during this time.
- To the ground beef, add the basil, oregano, marinara, and salt. Stir and let simmer for about 10 minutes.
- Serve the spaghetti sauce over the zucchini noodles and enjoy!
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