Beef and zoodles are a match made in heaven. See how to turn zucchini into noodles for a delicious pasta substitute tossed with the buttery beef gravy for the win.
This summer I’ve been reaping quite a big harvest of zucchini from my vegetable garden. Now what better way to make use of all those zucchinis than by making zoodles!
These zoodles are cooked until tender and subtly crunchy, and then tossed with chunky ground beef in the butteriest gravy.
This dish is similar to one of our favorite dinner recipes, quick and tasty Skillet Beef And Gluten Free Noodles, but it’s made with zoodles!
Treat yourself to an assortment of irresistible meals from my exclusive Collection of 28 Ground Beef Recipes, highlighting the flexibility of ground beef.
Today, I’m going to show you how easy it is to make this dish.
It’s really quite simple.
How to make zoodles not watery
Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.
This is the fun part: making the zoodles. For the easiest way to make zoodles, I recommend using a spiralizer like mine from Paderno World Cuisine.
As I’ve noted in other zoodle recipes, we usually find that long and fat zucchini make the best zoodles, and it’s also important to keep the zucchini centered inside the spiralizer when slicing them.
Tip: 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.
Ingredients
For Zoodles:
- ½ teaspoon salt
- 6 medium zucchinis
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic
For Buttery Beef Gravy:
- 1 pound ground beef
- 1 tablespoon onion minced
- ½ teaspoon salt
- 2 cups gluten-free beef stock homemade or store bought
- 2 tablespoons gluten free flour
- 2 tablespoons of butter
Instructions:
*Free printable recipe card is available at the end of the post.
Once you have cut and prepared your zoodles so that they won’t be watery, you’re ready to start cooking.
First, heat extra-virgin olive oil (EVOO) in a skillet, and then add some chopped garlic and cook until fragrant. Next, toss in the zoodles and cook for about three minutes.
Then, transfer your zoodles back to the bowl and let them sit for a few minutes to allow any excess water to be released. Drain them again, and they’ll be ready to serve with your gravy.
Now wipe out the skillet and add beef with onion to the skillet and season with salt. Brown in the pan. Transfer your cooked beef to another large bowl.
Drain the pan and add 2 tablespoons of butter plus 2 tablespoons of gluten free flour. This will be our roux to thicken our gravy.
How to make a roux
Our roux is a mixture of butter and flour cooked up to make a paste, which serves as the base to thicken our gravy. Cook the flour for about three – five minutes.
The roux will develop a rich nutty aroma as it cooks. This is to avoid a raw flour taste.
Then add your stock and cooked beef mixture. Stir and simmer until it thickens. Toss your beef gravy with your zoodles. Enhance your zoodles with buttery beef gravy by pairing them with my irresistibly creamy golden spoon bread for a comforting and indulgent meal.
Pro tips and recipe notes
- 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.
Enjoy! Have a happy and healthy week.
More fun zucchini recipes for you
Zucchini Lasagna Recipe That Really Rocks – Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.
Grilled Zucchini Roll Ups – Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little roll ups make an amazing appetizer.
Bacon. Corn, And Zucchini Sauté – This easy bacon, corn, and zucchini sauté is a delicious side where the veggies really sing.
Stuffed Zucchini Boats – This recipe features beautiful sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. So incredibly tasty and so fun to eat too!
Don’t these zoodles look yummy? Pin to save.
Zucchini Noodles With Buttery Beef Gluten Free Gravy
Ingredients
- For Zoodles:
- ½ teaspoon salt
- 6 medium zucchinis
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic
- For Buttery Beef Gravy:
- 1 pound ground beef
- 1 tablespoon onion minced
- ½ teaspoon salt
- 2 cups gluten-free beef stock homemade or store bought
- 2 tablespoons All Purpose gluten free flour here
- 2 tablespoons butter
Instructions
- Prepare Zucchini (Zoodles): Cut zucchini into zoodles using a spiralizer. Snip the zoodles with scissors or a knife to about 5 inches long as they are much easier to eat this way.6 medium zucchinis
- 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.½ teaspoon salt
- Cook Zucchini (Zoodles): Heat extra-virgin olive oil (EVOO) in a skillet, and then add some chopped garlic and cook until fragrant. Next, toss in the zoodles and cook for about three minutes. Then, transfer your zoodles back to the bowl and let them sit for a few minutes to allow any excess water to be released. Drain them again, and they'll be ready to serve with your gravy.3 cloves garlic, 2 tablespoons extra-virgin olive oil
- Now wipe out the skillet and add beef with onion to the skillet and season with salt. Brown your beef in the pan. Transfer your cooked beef to another large bowl.Drain the pan and add 2 tablespoons of butter plus 2 tablespoons of gluten free flour. This will be our roux to thicken our gravy.Our roux is a mixture of butter and flour cooked up to make a paste, which serves as the base to thicken our gravy. Cook the flour for about three – five minutes. The roux will develop a rich nutty aroma as it cooks. This is to avoid a raw flour taste.Then add your stock and cooked beef mixture. Stir and simmer until it thickens. Season with salt to taste.1 pound ground beef, 1 tablespoon onion, 2 cups gluten-free beef stock, 2 tablespoons All Purpose gluten free flour, 2 tablespoons butter, ½ teaspoon salt
- Pour your buttery beef gravy over drained zoodles and gently toss. Serve immediately.
Notes
Nutrition
- Ham Bone Soup Recipe - December 29, 2024
- How To Bake A Bone-In Ham Recipe - December 27, 2024
- Gluten Free Chocolate Cake Donut Recipe - December 23, 2024
- Caramelized Onion Dip Recipe - November 6, 2024
- Gluten Free Apple Cider Donut Recipe - October 29, 2024
Nick #thisyearinmusic says
Spiralizing is the way forward. This does look like a tasty meal.
Francene Stanley says
This looks so delicious. I wish I still grew zucchini’s. That’s what we called them in Australia when I lived there too. Here in England, we call the courgettes. Yum. Those noodles look so good.
Elliott Parodi says
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. Meanwhile, add beef with onion to a skillet and season with salt.