Ingredients
1 lb (450g) lean ground beef (85-90% lean)
2 medium zucchinis, spiralized into noodles
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried basil
1/2 cup freshly grated parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C) and place a large oven-safe skillet on the stove over medium heat.
Add olive oil and sauté onion until translucent (3-4 minutes), then add garlic and cook 30 seconds./Add ground beef and cook, breaking into small pieces, until browned and cooked through (5-7 minutes).
Stir in basil, salt, and pepper, then transfer the beef mixture to a bowl.
Keep the skillet hot and add the zucchini noodles. Cook for 1-2 minutes until just tender (avoid steaming).
Add cooked beef back to the skillet, toss to combine, and stir in parmesan and lemon juice.
Serve immediately or transfer to oven for 3-5 minutes to crisp the zucchini slightly.
Notes
Use a spiralizer for zucchini noodles or substitute with store-bought.
Parmesan can be omitted for a dairy-free version, or use nutritional yeast as a substitute.
Skillet works best when preheated and oil is smoky before adding onions.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Sautéing/Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 70mg