This is one of Rachele's favorite staple meals that will leave your tummy happy and is full of nutrients. Makes for great leftovers and fun for the whole family. This meal is about as simple as they come, so feel free to add some fresh veggies and top with fresh parm, or just enjoy the simplicity of this fully balanced meal the way we have it below.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 Medium zucchini
- 1/2 Pound ground meat of choice
- 1/2 Cup white onion finely chopped
- 1/2 Cup mushrooms sliced
- 2 Tbsp olive oil
- 1 Tbsp garlic chopped
- 1 Tbsp balsamic vinegar
- 1/2 tsp crushed red pepper flakes
- 1 Tbsp dried basil or freshly chopped
- 1 Can pureed/minced tomatos look for no added sugar or preservative
- 1 tsp sea salt
Ingredients
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Instructions
ZOODLES
- Take zucchini and spiralize into noodles. Place flat on a flat tray and sprinkle and dash of sea salt over zoodles. Let sit 10 minutes and pat dry with a paper towel. The sea salt will draw up any extra moisture form the zoodles. If you do not have a tool to make zoodles, cut zucchini into long and thin strips. Preheat over to 400 degrees and bake zoodles for 10 minutes to heat up. You may also sautee them in a pan, but we find the oven cooks them perfectly
MEAT SAUCE
- Place olive oil, onion and garlic in a sauce pan and heat on medium. Once oil and garlic are heated, add in ground meat and continue to stir until meat is fully cooked.
- Next, add in your mushrooms to meat mixture and continue mixing until mushrooms soften. Approximately 5 minutes.
- Slowly stir in tomatoes and remaining ingredients forming a sauce. Bring to a rolling boil, turn the down to low/simmer and let the ingredients bind for 10-15 minutes. This is a good time to throw the zoodles in the oven.
- Place zoodles in a bowl, top with sauce and enjoy your guiltless pasta! You may top with olives, fresh parm or any other toppings you enjoy.
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