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.
- 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
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.
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.