Zucchini Pasta with Meat Sauce

Gearing up for the Spring Leaning Paleo Challenge! This is a recipe for a grain-free pasta-style meal. The zucchini serves as the pasta and when topped with a hearty meat sauce even a meat & potatoes kinda guy will adore it.

1-2 pounds of Italian Zucchini
4-6 cups meat sauce

I begin my meat sauce by dicing onions and cooking them until soft. Then I add a pound of grass-fed ground beef, cook it through and add salt, pepper and oregano. Next I add tomato sauce either from a can or out of the freezer from pureed tomatoes grown in our garden. I prefer my sauces on the meatier side so typically 2 cans or about 20 ounces of tomato sauce does it for me. Then I add a bit more salt, pepper, garlic and oregano to taste. If I have other fresh herbs on hand like basil and parsley I definitely add those in as well so just use what you have…it’s hard to mess up a red sauce.

To prepare the zucchini you will want to cut them in half lengthwise and scrape out the seeds. Then lay them flat side down and cut them into thing strips. Saute the strips in a bit of olive oil until they are tender but not mushy. Sprinkle with salt & pepper before topping with meat sauce.

Simple dish with a big taste and I have a couple of different versions coming soon.