Low Carb Zucchini Spaghetti with Marinara Meat Sauce

Late summer early fall is the perfect time to eat zucchini noodles. Zucchini season is upon us and you can find it everywhere. I been making a lot of zucchini spaghetti lately because its super healthy, low carb and very good. This recipe is super simple you can use your favorite tomato sauce, and add a few extra spices to make it super flavorful and good tasting.

Replacing your usual high-carb spaghetti pasta with zucchini will help you drastically reduce your carb intake for that meal, but don’t forget that spaghetti sauce can also be relatively high in carbohydrates too. So please be an educated buyer and look for low carb tomato sauce options. The best option is to find a sugar free spaghetti sauce or make your own spaghetti sauce with fresh tomatoes to keep your carb intake as low as possible.

This recipe of zucchini spaghetti with marinara meat sauce makes the perfect light, low carb dish. One cup of zucchini is only 19 calories. Zucchini has a high amount of potassium, high in antioxidant and vitamin C. Zucchini helps lower blood pressure and protects our arteries.

 

Low Carb Zucchini Spaghetti with Marinara Meat Sauce

Ingredients:

2 Tbsp Extra virgin olive oil

1/2 Diced white or yellow onion

1 Tbsp. minced garlic

1 lb 95% lean ground beef

2 tsp sea salt

1/2 tsp black pepper

1 (25 oz.) can tomato sauce (I prefer the Cucina Anttica brand or Classico Riserva) for the low sugar and low carb

1/2 tsp dried oregano

1/4 tsp ground thyme

3 large zucchinis, spiralized

1/3 cup roughly-chopped fresh basil leaves, loosely packed

fresh-grated parmesan cheese

Directions:

In a large saute pan, heat oil over medium-high heat. Add onions and garlic sauté for 2-4 minutes, stirring consistently, until the onions are soft, translucent and garlic is fragrant. Next add the beef and season with salt and pepper. Brown the meat and cook it well, breaking into pieces with your spoon until cooked through. When the meat is cooked, add the tomato sauce and adjust the taste by adding more salt an pepper. Stir the marinara and simmer for a few minutes stirring occasionally, add dried oregano and thyme.

Spiralize your zucchini and add to the hot marinara sauce pan. Pressing down to fully submerge the zucchini ; simmer over medium-low heat until zucchini is tender, about 10 minutes. Serve with fresh basil leaves and parmesan cheese.

Low Carb Zucchini Spaghetti with Marinara Meat Sauce
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