Zucchini Spaghetti


  • 2 stalks celery chopped finely
  • 1 small sweet onion diced
  • 2 cloves garlic minced
  • 1/2 cup fresh mushrooms chopped
  • 2 tbsp extra virgin olive oil
  • 1 lb grassfed ground beef
  • 2 23.5oz jars marinara sauce (or your favorite spaghetti sauce low in sugar)
  • 3 medium zucchini
  • salt and pepper to taste


  1. In a medium size pan, saute celery, onion, mushrooms and garlic in the 2 tbsp olive oil
  2. Cook until vegetables are soft as set aside
  3. Brown ground beef, drain and add to vegetable mixture
  4. In a large pot, add the 2 jars pasta sauce, the ground beef mixture and the zucchini noodles
  5. Season with salt and pepper and simmer uncovered for 10-20 minutes until zucchini is al dente