Zucchini Spaghetti with Homemade Meat Sauce

This Zucchini Spaghetti with Homemade Meat Sauce is a delicious and hearty meal your family will LOVE! It’s low carb, grain-free, gluten-free, and dairy-free if you omit the cheese. The meat sauce is cooked up quickly and is served over lightened up zucchini noodles making for a healthy weeknight dinner!

meat sauce over zucchini spaghetti noodlesZucchini Spaghetti Recipe

This Zucchini Spaghetti is ultimate comfort food, but lightened up of course! Zucchini noodles are especially delicious during those summer months when they are abundant and you are looking for clever ways to use them up. Serving them with this quick meat sauce is perfect for an easy weeknight dinner when you are looking for something comforting, flavorful and simple! 

What I love about this dish is that these days it is easily to find zucchini noodles pre-made in the store, so you can skip the step of spiralizing your zucchinis if you buy them. Additionally this meat sauce is super quick. While yes, traditional meat sauce is simmered for hours, this meat sauce is made specifically for an easy weeknight dinner thanks to the addition of tomato sauce. Look for a good quality brand with no strange ingredients or added sugar.

homemade zucchini pasta sauceTips for Using and Cooking Zucchini Noodles

Zucchini noodles are a great healthy and nutrient-dense substitute for regular pasta. Do they taste exactly the same? No, they’re zucchini. But most people who make this swap are happily satisfied to eat the zoodles, as they are known, topped with whatever sauce you are using. Below are some tips on how to best enjoy zucchini noodles!

  1. You can eat them raw! Eating the zucchini noodles while raw will make for the firmest (and not soggy) zucchini noodles. Just toss with a touch of olive oil and salt and pepper before serving with your sauce.
  2. If you are cooking them, don’t overcook them! The longer you cook zucchini noodles the softer and soggy they become! Cook for just a few minutes and stop cooking them before they actually looked cook. The zucchini will continue to cook a bit once they are off heat.
  3. You can drain the noodles a bit before you serve them. Once cooked, set over a colander for a few minutes.
  4. Sauce the noodles after they are cooked!

zucchini noodles spaghetti with meat

If you like this classic comfort food lightened up, check out these recipes:

If you like this zucchini recipe, check out these others:

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Zucchini Linguine with Meat Sauce



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Author: Lexi
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Ingredients

    Zucchini Linguine

    Meat Sauce

    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic, crushed
    • 1 onion, chopped
    • 3 large organic carrot stalks, chopped
    • 1 lb. organic grass-fed beef (or ground turkey)
    • 1 15 oz. can organic diced tomatoes
    • 1 15 oz. can organic tomato sauce
    • 1 tablespoon Italian seasoning
    • 2 teaspoons red pepper flakes
    • 1 teaspoon sea salt, more to taste
    • 1 teaspoon freshly ground pepper, more to taste
    • 1 tablespoon fresh basil, more for garnish
    • Optional: Serve with fresh parmesan
    • Optional: Garnish with fresh Basil

    Directions

    1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
    2. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
    3. Add meat to saucepan and let cook until brown and no pink remains.
    4. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
    5. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
    6. In a large skillet, heat remaining tablespoon of extra virgin olive oil over medium-high heat. Add in zucchini noodles and red pepper flakes and let cook for 2-3 minutes.
    7. Transfer zucchini noodles to a plate, and top with meat sauce, fresh basil, and parmesan if using. Serve hot.

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    Zucchini Spaghetti with Homemade Meat Sauce

    The BEST Gluten Free Lasagna and truer words haven’t been spoken! We took my classic meat sauce recipe and stepped it up a notch for this easy and delicious gluten free lasagna recipe that everyone will love. We use our favorite gluten-free lasagna rice noodles and nobody knows the difference with this comfort food classic!

    Best Gluten Free Lasagna

    The BEST Gluten-Free Lasagna

    You are going to LOVE this lasagna. It’s great for a crowd, freezable, and so delicious. It’s also a great dish to make if cooking for others (meal train).

    How do you layer a lasagna?

    Easy Gluten Free Lasagna

    Our favorite gluten-free lasagna noodle brands are:

    You can find them both at any majory grocery store in the gluten-free section!

    Gluten-Free Meat Lasagna Recipe

    If you like this lasagna recipe, try these other spins on it:

    Want other fabulous gluten-free pasta recipes? Try these favorites:

    If you don’t want to use meat sauce, and want to make this a meatless lasagna, you can use my homemade tomato sauce instead! 

    5.0 rating
    6 reviews

    The BEST Gluten-Free Lasagna


    Yield 8
    Prep Time 40 minutes
    Cook Time 45 minutes
    Total Time 1 hour 25 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
    2. Add onion and carrots to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
    3. Add meat to saucepan and let cook until brown and no pink remains, about 7 minutes.
    4. Add tomato sauce, diced tomatoes, italian seasoning, red pepper flakes, 1 teaspoon sea salt and 1/2 teaspoon black pepper to the pan and combine.
    5. Bring tomato sauce to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. The longer you can let simmer, the better! Taste and adjust spices as desired then remove from heat.
    6. Meanwhile prepare ricotta mixture in a medium bowl by combining ricotta, parmesan, garlic powder, 3/4 cup basil, parsley, eggs, 1/4 teaspoon salt and 1/2 teaspoon black pepper.
    7. Pre-heat oven to 400ºF.
    8. Prepare gluten-free lasagna noodles 2 minutes less than instructed to cook on package. Drain well and immediately begin assembling lasagna.
    9. In a 9" x 13" oven-safe container begin layering lasagna starting with 1 1/2 cups of meat sauce on the bottom. Then place one layer of noodles, 2/3 ricotta mixture, 1 1/2 cups of meat sauce and 1/4 cup shredded mozzarella. Repeat for a total of 4 layers of noodles. Top with remaining meat sauce and mozzarella. (See note about alternative preparation)
    10. Cover with aluminum foil and place lasagna in oven on a rimmed baking sheet. Bake for 25 minutes. Remove foil and continue to bake for 20 minutes, or until cheese is bubbling and golden in spots.
    11. Let cool for 15 minutes before slicing and serving.

    Recipe Notes

    1. Alternatively, you can prepare this in two square 8" oven-safe dishes to have one to bake fresh and one for the freezer to bake for another day. You will have to use slightly less of the ricotta cheese mixture for each layer to get 4 layers for each 8" pan to get enough for both. To bake the frozen: defrost in the refrigerate overnight and bake as directed in step 10.

    Nutrition

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