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Low Carb Zucchini Noodle Spaghetti with Beef Bolognese

Low Carb Zucchini Noodle Spaghetti with Beef Bolognese

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 4 medium Zucchini spiralized into noodles
  • 1 lb Ground beef 80/20 or preferred leanness
  • 2 cups Tomato sauce or crushed tomatoes
  • 1 tbsp Olive oil
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp Fresh basil chopped
  • 1 tsp Salt plus more for drawing moisture from zucchini
  • 1/2 tsp Black pepper freshly ground

Instructions
 

  • Placethespiralizedzucchiniinacolander, sprinklewithapinchofsalt, andletsitfor10minutestodrainexcessmoisture.Gentlysqueezeorpatdrywithpapertowels[1.1].
  • Heat the olive oil in a large skillet over medium heat. Add the ground beef, seasoning with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook until browned, about 5-7 minutes, breaking the meat apart as it cooks.
  • Pour the tomato sauce into the skillet with the browned beef. Reduce the heat to low and let it simmer for 10 minutes so the flavors blend.
  • Add the drained zucchini noodles to the skillet. Toss gently for 2 to 3 minutes just until warmed through, being careful not to overcook them to prevent sogginess.
  • Remove from heat and garnish with grated parmesan cheese and chopped fresh basil before serving.