Zucchini Noodles with Beef and Sun-dried Tomato Sauce. Wow. That’s a mouthful…a mouthful of deliciousness! ? This zucchini noodle recipe is really easy to throw together, even if you’re new to cooking with “zoodles”.
The star of this dish is definitely the flavorful sun-dried tomato sauce. It’s made in the blender and is full of yummy garlic-y sun-dried tomato goodness. It’s uber creamy and I just can’t get enough of it! I also opted to use zucchini noodles because they’re naturally gluten free and a great alternative to conventional wheat pasta.
WHAT ARE ZUCCHINI NOODLES?
Zucchini noodles are exactly what they sound like. Noodles made from zucchini! When you cut the zucchini a special way, they turn into long noodles that resemble spaghetti noodles. They are a great noodle substitute for those of us who can’t have gluten or grains, but want to enjoy pasta from time to time.
WHAT ARE ZOODLES?
Zoodles are just a nickname for zucchini noodles. So when you see a recipe that calls for zoodles, they just mean zucchini noodles. I personally think it’s a fun word to say. ?
HOW TO MAKE ZUCCHINI NOODLES
There’s many ways to make zucchini noodles. The quickest and easiest way is to use a spiralizer. However, not all spiralizers are created equal. I use this spiralizer from Amazon. I really like it and would recommend it, but it does have one major flaw. I love that it’s compact, easy to clean, and has blade storage. My only complaint is that sometimes the suction cups slip and don’t stay put. This can be a bit of an annoyance, but it’s not a huge deal to me.
Another good option would be this spiralizer. It has a lever to create suction with your counter top and won’t slip around. If I had known that mine would slip so much, I would’ve opted for one with the no-slip feature.
Lastly, there is the handheld spiralizer. It’s smaller and more compact which is great if you’re tight on storage space. The downside to these types of spiralizers is that it will take a little more muscle and time to make the zoodles. They may not be as perfectly cut as when using a countertop spiralizer. But hey, it’ll get the job done!
WHY ARE MY ZUCCHINI NOODLES SO WET?
Zucchini’s naturally have a high water content. If you spiralize thfem and throw them right into your meal, they will release their water into your dish. To avoid this, be sure to prepare them properly by getting all the water out, before cooking.
HOW TO PREPARE ZUCCHINI NOODLES
There’s two options when it comes to preparing your zucchini noodles properly.
OPTION 1 – Lay out some clean paper towels on the counter. Spiralize your zucchini using one of the methods above. Lay them out on in a single layer on the paper towels. Sprinkle with salt and allow them to sit for about 30 minutes. The salt will help the zucchini release their moisture. After 30 minutes, gently pat them with more paper towels, and add them to your dish. Or cook over the stove on medium heat for 3-4 minutes if you’re cooking them by themselves.
OPTION 2 – Spiralize the zucchini using one of the methods above. Place them in a colander and sprinkle with salt. Leave the spiralized zucchini in the colander for 30 minutes. Next, use some paper towels to gently squeeze the excess water out of the noodles. Be gentle for this step – you don’t want to squish the zucchini! Now that the moisture has been released, you’re ready to cook them over medium heat for 3-4 minutes, or add them to your dish and follow the directions for cooking time.
Zucchini noodles should soften as they cook, but still have a nice bite to them. Let me know if you have any other questions about zoodles. I’d love to help! Without any further ado, here’s the recipe for Zucchini Noodles with Beef and Sun-dried Tomato Sauce!
Zucchini Noodles with Beef and Sun-dried Tomato Sauce (and a guide to making zoodles)
- 4 medium zucchinis
- 1 tablespoon avocado oil
- 1 medium onion (diced (about 1 cup))
- 1 pound ground beef
- 3/4 cup white mushrooms (diced)
- 16 sun-dried tomatoes (organic, packaged)
- 1/2 cup raw cashews
- 1 1/2 cup water
- 1 teaspoon sea salt (divided)
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon paprkika
- Using one of the above methods, spiralize the zucchini.
- Using kitchen shears, make a few cuts to the zucchini noodles so they aren't all in one giant strand and will be easier to eat.
- Place the zucchini in a colander and sprinkle with some salt to draw out the water. Set aside and let sit for 30 minutes, then gently squeeze any excess water out using paper towels.
- Set the noodles aside and prepare the sauce.
- To a blender, add the sun-dried tomatoes, cashews, water, 1/2 teaspoon sea salt, garlic powder, and paprika. Blend until smooth, about 3-5 minutes and set aside.
- Preheat a large skillet over medium heat and add the oil.
- Next, add in the diced onion and cook until almost translucent.
- Add in the ground beef and the last 1/2 teaspoon of salt. Cook until no longer pink.
- Add in the diced mushrooms, sauce, and zucchini noodles, and stir until everything is evenly coated.
- Cover, the skillet and simmer on low, stirring occasionally, for 10-15 minutes or until the zucchini noodles have softened, but still have a nice bite to them.
- Serve warm. Enjoy!