Zucchini noodles (or "zoodles") are all the rage as they're a healthy, gluten-free alternative to pasta. In this recipe, crisp-tender zoodles and sautéed mushrooms are served with a meaty tomato sauce. You'll be serving up more vegetables and we promise--nobody will miss the pasta!

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • For meat sauce, cook ground beef, onion, carrot, celery and garlic in a large nonstick skillet over medium heat until meat is browned and vegetables are tender, breaking up meat as it cooks. Drain well.

  • Stir in tomato sauce, diced tomatoes, water, Italian seasoning, salt, ground pepper and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring occasionally.

  • Meanwhile, using a vegetable spiralizer, julienne cutter or mandoline, cut zucchini into long, thin noodles (see Tip). Coat a very large nonstick skillet with cooking spray and heat over medium-high heat. Add mushrooms and cook for about 5 minutes or until liquid has evaporated. Add zucchini and cook 2 to 3 minutes more or until just crisp tender. Drain vegetable mixture in a colander.

  • Serve meat sauce over zucchini-mushroom mixture. Sprinkle with Parmesan.


Equipment: Vegetable spiralizer, julienne cutter or mandoline

Variation: If you don't have a vegetable spiralizer, julienne cutter or mandoline, use a vegetable peeler to cut zucchini lengthwise into long, thin ribbons. If desired, cut the zucchini noodles or ribbons into shorter lengths with kitchen scissors to make them easier to serve.

Nutrition Facts

2/3 cup zucchini noodles and about 3/4 cup sauce
158 calories; protein 12.5g; carbohydrates 17.8g; dietary fiber 8.5g; sugars 11.6g; fat 4.6g; saturated fat 1.8g; cholesterol 26mg; vitamin a iu 2267.7IU; vitamin c 19mg; folate 38.9mcg; calcium 59.6mg; iron 1.4mg; magnesium 42.2mg; potassium 768.8mg; sodium 334.4mg.

3 1/2 vegetable, 1 lean protein, 1/2 fat