Whether you call them zoodles or zusketti, zucchini noodles are quickly becoming the go-to pasta for Paleo lovers and healthy eaters around the world.
I prefer zucchini noodles over spaghetti squash in a number of pasta dishes, like this one, and have been using it more and more since I purchased a Sur La Table Vegetable and Fruit Spiral Slicer. Now it is easy to make zucchini noodles in a variety of styles that complement ever Paleo pasta dish I make!
Looking for other Paleo pasta alternatives? Check out a recent post I wrote about all of your Paleo pasta options here.
Zucchini Noodles and Meat Sauce
Prep time
Cook time
Total time
Author: Kenzie Swanhart
Serves: 4
Ingredients
Zucchini Noodles:
- 2 large zucchini
- Sea salt
Meat Sauce:
- 1 pound ground beef
- 1 jar of Rao’s Tomato and Basil Sauce (available at Whole Foods and most grocery stores, a great option if you don’t want to make your own sauce because there is no added sugar and no preservatives)
Instructions
- Preheat your oven to 200 degrees.
- Wash the zucchini
- Insert the slicing disc into your spiral slicer. Place 1 squash on the prongs and line up the de-seeding hole in the middle of the squash.
- Turn the handle of the spiral slicer until you reached the end of the zucchini
- Discard the center portion with the seeds
- Line a cookie sheet with paper towels
- Place the noodles on the cookie sheet and sprinkle with salt
- Place the noodles in the oven for 30 minutes, until the paper towels have absorbed most of the moisture
- Brown the ground beef in a pan over medium heat
- Add the jar of tomato sauce and heat thoroughly
- Add the noodles to your sauce and let them simmer for about 10 minutes
Notes
If you don't already have a vegetable spiral slicer I highly recommend investing in one. Alternatively you can use a Julienne slicer or a sharp knife.