Zucchini Beef Italian

Savor the flavors of classic Italian comfort food with a healthy twist in this Zucchini Beef Italian recipe! Thinly sliced zucchini ribbons replace traditional pasta, creating a low-carb, gluten-free base that’s perfectly paired with a robust, savory beef marinara sauce. Made with hearty ground beef, aromatic garlic, sweet onions, and a luscious blend of crushed tomatoes, tomato paste, and Italian herbs like basil and oregano, this dish is bursting with rich, homemade flavor. A touch of red pepper flakes adds a subtle kick, while freshly grated Parmesan and parsley deliver the perfect finishing touch. Ready in just 40 minutes, this wholesome, one-skillet dish offers a nutrient-packed, satisfying meal that’s perfect for weeknight dinners or a cozy family gathering. Enjoy a new Italian favorite that’s as comforting as it is nourishing!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 2 medium zucchini
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 28-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup Parmesan cheese
• 2 tablespoons fresh parsley

Directions

Step 1

Wash and dry the zucchini. Slice each zucchini lengthwise into thin ribbons using a mandoline slicer or a knife. Set aside.

Step 2

Finely dice the onion and mince the garlic cloves. Keep them prepared for cooking.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.

Step 4

Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

Step 5

Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes.

Step 6

Once the beef is browned, drain excess fat from the skillet, if necessary.

Step 7

Reduce heat to medium. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Simmer the sauce for 8-10 minutes, allowing the flavors to meld.

Step 8

While the sauce simmers, lightly grease a separate large skillet with a bit of olive oil or cooking spray. Heat over medium heat.

Step 9

Add the zucchini ribbons to the skillet in a single layer. Cook for 1-2 minutes on each side, until tender but still slightly firm. Avoid overcooking to prevent them from becoming mushy. Remove from heat and set aside.

Step 10

Once the sauce has thickened, stir in half of the grated Parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper, if needed.

Step 11

To serve, layer the zucchini ribbons on plates and top with the beef marinara sauce. Sprinkle the remaining Parmesan cheese over the top as a garnish.

Step 12

Serve warm and enjoy your Zucchini Beef Italian!

Nutrition Facts

Serving size	1887.2 grams (1887.2g)

Amount per serving	% Daily Value*
Calories	1854

Total Fat 126.10g	162%
Saturated Fat 45.80g	229%
Polyunsaturated Fat 2.90g
Cholesterol 346mg	115%
Sodium 6808mg	296%
Total Carbohydrate 89.90g	33%
Dietary Fiber 18.00g	64%
Total Sugars 59.30g
Protein 106.80g	214%

Vitamin D 0IU	0%
Calcium 773mg	59%
Iron 16mg	91%
Potassium 4238mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 22.2%

Carbs: 18.7%