Zucchini Noodles With Buttery Beef Gravy

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.

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

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 posts, 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. And that’s it.

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!

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Zucchini Noodles With Buttery Beef Gravy

These zoodles (zucchini noodles) are cooked until tender and subtly crunchy, and then tossed with chunky ground beef in the butteriest gravy.

Course Main

Cuisine American

Keyword how to make zoodles, zoodle recipe, zucchini noodles recipe

Prep Time 30 minutes

Cook Time 20 minutes

Servings 4

Calories 339kcal

Author Barbara Bianchi

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.
• 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.
• 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.
• 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.
• Pour your buttery beef gravy over drained zoodles and gently toss. Serve immediately.

Notes

For the easiest way to make zoodles, I recommend using a spiralizer like mine 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.

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.

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.

Nutrition

Calories: 339kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.