Zucchini Noodles Meat Tomato Sauce is a fun delicious way to enjoy summer zucchini. Skip the noodles, carbohydrates, gluten and enjoy this healthy, and gluten free recipe that is ready in 20 minutes.
A local yoga studio here in town has decided to host a free yoga class on Wednesday nights in a local park in downtown Cincinnati that over looks the Ohio River.
I talked the hubby into going with me last night to attend the class and it was HOT< HOT< HOT, but… it was wonderful. There were over 100 people in attendance, the yoga instructor was fabulous, there was a cool breeze coming off the river, and there was just great energy.
There is something about spending an hour in a beautiful setting nurturing the body, and mind while enjoying the world around you. I highly recommend finding an outdoor class near you and giving it a try. You will be more flexible, and relaxed.
Then when you go home, you can whip up this quick and super simple to prepare dinner that is delicious and savory.
WHY YOU WANT TO MAKE THIS ZUCCHINI NOODLES WITH MEAT SAUCE RECIPE.
Zucchini Noodles are all the rage, and for good reason, they are simple to prepare, you can eat them raw, they are good for you, and you can substitute them for pasta in almost every recipe.
So if you are cutting back on carbs, or just want to eat more veggies, try out this recipe.
A quick and easy recipe to pull together, this is great for a weeknight dinner.
- 1 large or 2 medium zucchini, trimmed
- 1 tablespoon extra virgin olive oil or coconut oil
- 1 garlic clove, minced
- 1/4 cup yellow onion, diced {1/4 medium onion}
- 1 pound grass fed ground beef
- 1- 16 oz. tomato sauce, sugar free
- 3 tablespoon mascarpone
- 1 tablespoon ground parmesan cheese {more to your taste}
- 1 tablespoon fresh parsley, chopped
- Spiralize zucchini and place in a serving bowl, set aside.
- Heat olive oil in a heavy skillet over medium heat. Add onion and saute until onions are cooked through about 2-3 minutes. Toss in garlic, cook 1 minute.
- Toss in ground beef, breaking up with the back of a heavy spoon and cook until no longer pink, about 5-6 minutes.
- Slowly pour in tomato sauce, stir through meat sauce and heat through, about 5 minutes.
- Pour sauce over zucchini noodles.
- Place dollops of mascarpone cheese over top of warm sauce, sprinkle with parmesan cheese, and parsley.
- Serve and Enjoy.
YOU MIGHT ALSO LIKE:
Zucchini Noodle Shrimp Scampi with Avocado Sauce
25 Minute Garlic Mashed Potatoes {gluten free + vegetarian}
Baked Cod Spinach Tomato Packets {paleo + gluten free}
Leek Mushroom Egg White Frittata {gluten free}
Garden Minestrone {gluten free}
The grass fed meat sauce makes this dish filling and hearty 🙂 Big fan!
Thanks Maria!
Looks amazing!
Do you not cook the Zucchini Noodles at all?
No Cindy, you eat them raw.