Beef and Zucchini Noodles
Lean ground beef, zucchini and marinara make a simple pasta-style dinner with olive oil and no wheat noodles.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Ground beef, zucchini and gluten-free dairy-free marinara sauce form the base of this pasta.
- A sauce-and-pasta combination. The method explains when to combine the noodles with the sauce so the texture stays in focus.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Weigh at the stated stage. The card identifies raw, cooked, dry, or edible weights for ground beef. Cooking changes water weight, so use the stated form when measuring.
- Prepare before you start. Measure ground beef, zucchini and gluten-free dairy-free marinara sauce and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Beef and Zucchini Noodles
Ingredients
Equipment
Method
- Brown the measured raw ground meat in a nonstick skillet, breaking it apart, for about 7–10 minutes. Ground turkey must reach 165°F; ground beef must reach 160°F.
- Prepare the zucchini. Steam or cook in a nonstick pan with a splash of water until tender, about 5–10 minutes; add leafy greens near the end. Use remaining measured cooking oil if included.
- Stir in the marinara and heat through.
- Assemble with the remaining listed ingredients. Use any measured citrus, mustard, mayonnaise, herbs or salsa as the sauce; divide all ingredients equally among the stated servings. Serve fruit or toast alongside when included.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the pasta shape and cooking stage described in the card. Different brands and shapes can absorb sauce at different rates.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Toss or layer the pasta as directed, then divide the finished dish evenly. A simple vegetable side can be served separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
