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High-Protein Beef & Zucchini Noodles - A Fast, Flavorful Weeknight Meal

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground beef (90% lean or higher)
  • 3 medium zucchini, spiralized into noodles (about 6–7 cups)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil (or avocado oil)
  • 2 tablespoons tomato paste
  • 1 tablespoon low-sodium soy sauce or coconut aminos
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon dried Italian seasoning or oregano
  • 1/2 teaspoon smoked paprika (optional, but tasty)
  • Salt and black pepper, to taste
  • 1/4 cup beef or chicken broth (or water), as needed
  • 2 tablespoons grated Parmesan, plus more for serving
  • Fresh basil or parsley, chopped, for garnish
  • Lemon wedges, for finishing (optional)

Method
 

  1. Prep the zucchini: Spiralize the zucchini into noodles. Lay them on a clean towel, sprinkle with a pinch of salt, and let them sit for 10 minutes to draw out moisture. Pat dry before cooking.
  2. Brown the beef: Heat a large skillet over medium-high. Add the ground beef and break it up with a spatula. Cook until browned with crisp edges, 5–7 minutes. Season with salt and pepper, then transfer to a plate and drain excess fat if needed.
  3. Sauté the aromatics: Return the skillet to medium heat. Add olive oil, onion, and a pinch of salt. Cook until softened, 3–4 minutes. Stir in garlic and cook another 30 seconds until fragrant.
  4. Build the sauce: Add tomato paste, soy sauce, Worcestershire, Italian seasoning, smoked paprika, and red pepper flakes. Stir to coat the onions. Add a splash of broth to loosen and simmer for 1–2 minutes.
  5. Combine with beef: Return the browned beef to the skillet. Toss to coat in the sauce. Taste and adjust salt and pepper. If it feels dry, add a bit more broth.
  6. Cook the zucchini noodles: Push the beef to one side of the pan. Add the zucchini noodles to the empty side. Cook 1–2 minutes, tossing gently, just until slightly softened. Avoid overcooking—they should stay crisp-tender.
  7. Toss and finish: Mix the noodles and beef together. Sprinkle in Parmesan and toss again. Remove from heat. Finish with a squeeze of lemon and chopped herbs for brightness.
  8. Serve: Plate immediately. Top with extra Parmesan and herbs if you like.