This delicious low carb zoodles and meat sauce recipe will help you enjoy a classic dish with a healthier twist and this is a keto diet-friendly recipe, too!
Course Main Course, Main Dish
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
2-3Cloves of GarlicMinced
1CupRoasted Red PeppersJarred or Fresh
1/2CupSpinachSliced into Thin Strips
1lbGround Beef or Turkey
1 1/2TSPItalian Seasoning
Olive OilTo Coat Pan
2lbsZucchini NoodlesStore-Bought Fresh or Frozen
Salt and PepperTo Taste
Heat about 2 tablespoons of olive oil in a skillet. Add the garlic and onion and cook over medium-high heat until the onion is translucent about 4 minutes.
Add the ground beef or turkey, salt and pepper to taste and brown, about another 4 minutes.
When the meat is just about browned, add the fresh basil leaves and stir until wilted.
Remove the skillet from heat and drain off any liquids. Pour the seasoned meat mixture into a large dutch oven or heavy-bottomed pot.
Combine the canned tomatoes, carrots, roasted peppers, spinach and Italian seasoning in a blender or food processor and blend until mostly smooth.
Add the blended veggies to the pot with the seasoned meat. Stir to combine all ingredients.
Simmer over medium to medium-high heat for about 35 minutes.
While the sauce is simmering, use paper towels to blot the zoodles dry. You can heat them up gently in a non-stick skillet (about 3 minutes, medium-high) or the microwave (45 seconds).
Divide the zoodles into serving dishes and top with meat sauce with veggies.
Preparation Tip | Zoodles, especially frozen, have a high water content. Before you prep the meat sauce with veggies, set your zoodles aside in a large bowl lined with paper towels. Salt the zoodles just a bit to draw out any excess water and let them sit until you are ready to heat them up.Leftovers Tip | Extra sauce will keep up to 5 days refrigerated or freeze for later use. Zoodles do not keep well. Try to prepare just enough for immediate use.
Recipe Credit: The Best of Life Magazine (BestofLifeMag.com)