(I’ve updated this recipe. Get the free printable recipe here: Skillet Beef And Zoodles.)
This summer I have been reaping quite a big harvest of zucchini from my vegetable garden. What better way to make use of all those zucchinis than by making zoodles!
Today, I am excited to share my skillet beef and zoodles recipe over at Gluten Free Homemaker.
The zoodles are cooked until tender and subtly crunchy, and then tossed with skillet beef in the tastiest brown gravy.
For the easiest way to make zoodles, I always recommend using a spiralizer. I use a 4-blade spiralizer from Paderno World Cuisine. Long and fat zucchini make the best zoodles, and it’s also important to keep the zucchini centered inside the spiralizer when slicing them.If you don’t have a spiralizer, you can also make the
If you don’t have a spiralizer, you can also make the zoodles by hand with a julienne peeler. Either way, they’re fun to make and very fun to eat too.
To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated. Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.
To cook the zoodles, I heat extra-virgin olive oil (EVOO) in a skillet, and then add some chopped garlic and cook until fragrant. Next, I toss in the zoodles and cook for about three minutes. Then, I let the zoodles sit for a few minutes to allow any excess water to be released. I drain them again, and they’re ready to serve.
(I’ve updated this recipe with more cooking tips. Get the free printable recipe here: Skillet Beef And Zoodles.)
Enjoy! Have a happy and healthy week.
And if you make skillet beef and zoodles, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
Don’t these zoodles look yummy? Pin to save.
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