• 1 small onion, diced small
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 lb. ground beef
  • 1 14.5oz can diced tomatoes
  • 1 15oz can tomato sauce
  • ½ tsp dried basil
  • ½ tsp oregano
  • ½ tsp garlic powder
  • salt and pepper, to taste
  • 1 large zucchini
  • 1 tbsp olive oil
  • salt and pepper, to taste

 

Special Equipment: julienne peeler or spiralizer

 

Make the Sauce

Sauté onion and garlic in oil until translucent. Add ground beef and cook until browned. Add diced tomatoes, tomato sauce and spices. Simmer until thickened. Serve over zoodles.

 

Make the Zoodles

Using a julienne peeler, peel the zucchini all around until you reach the center where the seeds are. Save that for soup. If using a spiralizer, cut the large zucchini into 3 and working one piece at a time, spiralize to create noodles.

Heat oil in a wok or large skillet and saute the zoodles over high heat for 1­-2 minutes, until  tender­-crisp. Season with salt and pepper.

NOTE: zoodles tend to get watery fairly quickly so it is best to saute them right before serving.