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How To Make Zucchini Noodles
This delicious low-carb spaghetti recipe is gluten-free and easy to make. If you don’t have a spiralizer, I highly recommend it for the easiest method of making noodles out of vegetables. I’m pretty obsessed with mine. This gadget also slices apples and potatoes very thin. It has a lot of different functions and is very simple to use.
I was immediately sold, especially when I saw the price tag (I’ll include a link to the one I have below and a few more top-rated slicers, so you can add that one your kitchen tools ASAP). It’s very reasonable for all of the great features and it’s simple to clean and operate. I absolutely love it!! Here are my zucchini “noodles” freshly sliced for spaghetti.
Before you put the zucchini into the slicer, cut off each end so it will rest flat against the slicing blade and the end piece that holds it steady. Cut a slit about 1/4 of the way through the zucchini so you don’t end up with super long noodles.
After spiralizing, there is very little waste of the vegetable, you end up with a mushroom-shaped portion leftover that you can eat raw or slice up for another dish. You can also chop it up and saute it into your sauce.
How To Make Zucchini Noodles That Aren’t Soggy
How To Make Easy Bolognese Sauce For Zucchini Spaghetti
What Else Can I Serve With Zucchini Spaghetti Noodles?
This meal is a staple in our meal prep rotation! It’s easy and delicious!
If you don’t have a spiralizer, it makes creating veggie noodles a breeze! *Paid affiliate link
Zucchini Spaghetti with Easy Beef Bolognese
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp butter
- 1 medium sweet onion diced
- 2 cloves garlic peeled and chopped (I used 2 large cloves or 4 small cloves)
- 2 carrots peeled and chopped finely
- 1 celery stalk chopped finely
- 1 lb lean ground beef 90% or less
- 1 tsp coarse salt
- 1/2 tsp fresh cracked pepper
- 1 28 oz can crushed tomatoes Tuttorosso brand recommended
- 1 tbsp fresh basil leaves chopped finely (I use a heaping tbsp)
- 1 tbsp fresh parsley chopped finely (again a heaping tbsp)
- 1 tsp red pepper flakes *optional (adds a nice slight heat)
- 1/4 cup Pecorino Romano cheese freshly grated (can also use Parmesan)
- 2 tbsp extra virgin olive oil
- 6 medium zucchini
- 2 large shallots chopped
- salt and pepper to taste
- 1 tsp Organic Better Than Bouillon Beef Base adds great flavor to this dish
- In a medium-size skillet, heat 1 1/2 tbsp olive oil and butter over medium heat
- Add onion and garlic and cook until onion is soft
- Add carrot and celery and sauté for another 5 minutes
- Add ground beef and season with salt and pepper
- Cook until meat is no longer pink, about 10 minutes
- Add canned tomatoes, concentrated beef base, red pepper flakes (if using), parsley and basil
- Simmer on medium-low, uncovered, for 30 minutes
- While sauce is simmering, prepare your noodles
- Place sliced noodles in a colander over a large bowl
- Salt the zucchini (not too much, you want it to be edible) and let it sit for 15-20 minutes
- Pat zucchini dry and set aside
- Heat remaining 2 tbsp olive oil in a large sauté pan over medium heat
- Add shallots and stir for about 20 seconds
- Stir in zucchini and cook 2-3 minutes, until desired texture is achieved
- Ladle sauce over sautéed zucchini and garnish with extra parsley and Pecorino Romano cheese
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