Paleo Noodles & Meat Sauce Recipe

Zoodles?! What the heck are those you ask? Well, very simply ,they are zucchini noodles. I first came upon these a year or so ago when I made a pasta-less lasagna. I used zucchini for my noodles, but instead of making spaghetti noodles, I made lasagna noodles. I’ve also made a spaghetti squash and meat sauce recipe which is also paleo (and delicious). This recipe uses zucchini in a similar manner, but you use a Julienne peeler to make the zucchini into yummy spaghetti noodles. See below- they look exactly like spaghetti, but green!

When I first started making these last week I thought, “Gosh, this could be a mess- they could end up soft and gross”. Lucky for me (and for my sister and Wil), the noodles turned out great. So great, that I wanted to share my recipe with you so you too can begin making zoodles.

Now that I know this recipe is a success, I will be using it a lot and just swapping out various types of toppings. I’ve been thinking of using grass-fed/pastured butter, coconut ghee or even using them in a pan stir-fry with coconut aminos. Oh my goodness, the possibilities are endless!

This recipe is whole30 compliant, gluten-free, soy-free, dairy-free and sugar-free. I used grass-fed beef from our CSA, along with organic zucchini for the noodles and organic chunky tomato sauce. I love the spicy flavor of fennel (it reminds me of pizza), so I started with that and then added in some other spices to the sauce. You could just as easily make this into your own recipe by using a variety of spices.

It really isn’t a very time-consuming recipe and could pass for spaghetti if you have little ones. It’s also a great recipe to camouflage veggies in a way that is tasty and also good for you.

So, read on to see how I make this paleo noodle version of homemade spaghetti and meat sauce!

3 medium zucchini (peeled)
1 lb grassed ground beef
1 large can (28 oz.) Organic Chunky Tomato Sauce
Bunch of parsley
Fennel seed
Mustard powder
Sea Salt
Curry Powder
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Difficulty: easy
Begin by cooking your beef. Stirring occasionally, add in the sea salt, parsley and fennel seed.

While the beef is cooking, start peeing your zucchini. Caution: the zucchini may be slippery so watch your fingers.

Once your zucchini is peeled, begin boiling a small pot of water (to be used to cook the noodles in). Then, by using the Julienne peeler, begin peeling the zucchini into spaghetti-like noodles.

Check on the beef and when it is almost cooked through, add the chunky tomato sauce and the mustard powder to the beef. Stir occasionally over medium heat until cooked. Cover and let simmer over low heat until ready to serve.

Next, add the zucchini noodles to the now boiling pot of water. Only cook them for approximately 2-3 minutes or they will become very soggy. When done, strain them and let sit in the colander/strainer until cool and all water is removed.

When the noodles are cool, add them to a plate and serve with the meat sauce. Voila! Homemade zoodles and meat sauce!

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