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Zucchini Spaghetti

  • Non Veg
  • 30 mins
  • Serves 3
  • Easy



Are you willing to try something new and maybe new to your taste buds? Well, if you are in the mood of trying something new and exciting, then this is the perfect dish for you. A twist on the traditional spaghetti recipe, zucchini spaghetti is the way to go this year!

Health Benefits

Eating zucchini spaghetti is the best alternative to normal spaghetti because you will be eating delicious food while providing your body with many benefits. Zucchini has a high source of vitamin C and antioxidants, it has anti-inflammatory properties, it aids in weight loss, it helps with digestion, and it has a lot of potassium.

Similarly, ground beef also has many health benefits. This meat is known to energize you, it controls blood sugar, it makes the immune system stronger, and it is good for the muscles.

A combination of these two ingredients is great because you will be maximizing the health benefits you get.

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How to Make Zucchini Spaghetti

  1. Place a large skillet on medium-high heat and cooked the beef. Add the black pepper in and stir until the beef has browned and crumbled. After 5 to 7 minutes, drain the excess fat and clean the skillet.
  2. Add the tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, and red pepper flakes to the beef. Cook and keep stirring until the sauce has warmed, this takes 2 minutes. Now, add the tomato paste in.
  3. Toss in the zucchini strands (the noodles) into the sauce, and submerge them in the sauce. Let it simmer on medium-low heat until the zucchini becomes soft, this takes 10 minutes.


  • Zucchini is a summer squash.
  • Although, cucumbers and zucchini look the same, they have many differences, in taste and health wise.
  • Zucchini noodles are a healthier alterative to normal noodles because they are low carb and gluten free.

National spaghetti day is on January 4.

Ruth Mancini

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