Description

This Keto Zucchini Noodles with Ground Beef recipe is a low-carb, flavorful dish perfect for those following a ketogenic or low-carb lifestyle. It features spiralized zucchini noodles tossed in a savory ground beef tomato sauce, seasoned with Italian herbs and finished with Parmesan and fresh herbs. Quick to prepare and cook, it’s a healthy and satisfying alternative to traditional pasta dishes.

Ingredients

Scale

For the Noodles

4 medium zucchinis, spiralized into noodles (zoodles)

For the 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

For Garnish

1/4 cup grated Parmesan cheese (optional)
Fresh basil or parsley, chopped (for garnish)

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Instructions

Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles from the zucchinis. If you don’t have a spiralizer, use a vegetable peeler to create ribbons or buy pre-made zucchini noodles from the store. Set the zoodles aside to use later.
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 to keep the dish leaner.
Make the Sauce: Add the chopped onion to the pan with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Then add diced tomatoes, tomato paste, oregano, basil, and optional red pepper flakes. Stir to combine and season with salt and pepper to taste. Let the sauce simmer for 5-10 minutes, stirring occasionally until it thickens and the flavors meld.
Cook the Zoodles: While the sauce simmers, heat a separate skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes just until slightly tender. Be careful not to overcook as zoodles can become soggy quickly.
Combine and Serve: Once the sauce has thickened, add the cooked zucchini noodles to the pan with the beef sauce. Toss everything together until the noodles are well coated. Cook for another 2-3 minutes until everything is heated through. Serve immediately, garnished with grated Parmesan cheese and chopped fresh basil or parsley for added flavor and presentation. Enjoy your healthy keto meal!

Notes

To prevent sogginess, avoid overcooking the zucchini noodles; sauté them just until tender.
You can adjust the red pepper flakes amount or omit them if you prefer no heat.
Drain diced tomatoes well to avoid excess liquid in the sauce.
This recipe can be made gluten-free and keto-friendly by default.
Store leftovers in an airtight container in the refrigerator for up to 3 days.