Zucchini Spaghetti

Zucchini Spaghetti

The rich, satisfying flavor of traditional spaghetti, but a whole lot lighter! Zucchini noodles are the perfect pasta replacement in this delicious, quick, and easy take on spaghetti. Loaded with veggies, protein, and healthy fat, this meal will keep you satisfied for hours!

Serves: 2

Prep time: 15 minutes
Cook time: 17 minutes

Stage: 1 | 2

8 oz lean ground beef
2 cloves garlic, minced or crushed
2 cups spiralized zucchini (if using frozen, defrost and drain first)
2 cups diced tomatoes (or canned diced tomatoes)
1 cup low sodium beef broth 
1/4 tsp Italian seasoning
Sea salt and black pepper, to taste
1 TBSP olive oil


  1. Spray a medium saucepan with cooking spray and set over medium-high heat. Add the ground beef and cook, stirring to break up any large pieces, until no longer pink, 5-7 minutes.
  2. Add the garlic, zucchini and tomatoes. Cook, stirring occasionally, for 5 minutes.
  3. Add the broth, Italian seasoning and a pinch of salt and pepper. Stir to combine. Bring to a boil, turn heat to low and simmer, uncovered, until zucchini is tender, about 5 minutes.
  4. Divide between 2 serving bowls, drizzle each with half of the olive oil and serve.

Serve with SSG Brown Bread to add a shift meal!  Toast and drizzle with the other half of your daily oil.

Try adding extra veggies such as broccoli or riced cauliflower.

SSG notes (per serving)
2 cups veggies
4 oz protein
1/2 daily oil 

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