Zucchini Spaghetti

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This is a staple menu item in my household.  It is easy, requires few ingredients, and more importantly, takes almost no time to make.  Everyone loves it!  I also love it because it is so easy to make large batches to portion out and save for lunches.


2 lb. beef (85/15 when I’m not cutting, 93/7 when I am)

1 jar sauce of choice (Rao’s homemade is my favorite all natural)

4 Lg. Zucchini

salt and pepper to taste


1.  In a large pot, brown meat over medium heat until there is just a slight bit of pink.  Drain grease.

2.  Pour in sauce.

3.  Add zucchini.  I like to use this vegetable mandoline because it is so easy when making large quantities.  The more expensive version does make a smoother cut, but I like how the one pictured sits on this pot.  If you are not a fan of the slices, you can use a veggetti to make the zucchini into noodles.  I do use it quite often for single servings although it does waste a bit of the ends.


4.  Stir everything together, cover and turn the heat to low.  Let it simmer for about 20-30 minutes depending on desired texture of zucchini.


Done!  Seriously, it is that easy!  Add salt and pepper as needed.


*This meal does take quite a bit of time to cool, so especially for the little ones, I dish it up and set it out on the counter for about 10 minutes, occasionally stirring.

1 Comment

  1. Pingback: Zucchini Spaghetti & Meatballs – Flex Fit Mom

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