This bowl has everything you need for a satisfying lunch or dinner: Veggies and meat, carbs, fat and protein.
In addition to zuccini noodles, you’ll also find real pasta in this bowl. I wanted to up the carbohydrates a bit because there’s not that many in the rest of the ingredients of this meal, so I added a small handful of whole grain pasta.
Here are the main ingredients of this delicious zuccini-pasta bowl and how to prepare them:
I make zuccini noodles quite often, because they’re a super simple and tasty way to get a lot of veggies with my meal. Zuccini is very rich in water and its caloric value is low too, so they make a perfect base for meal if you want something lighter.
When choosing zuccini, try to pick smaller and firmer fruits that are easier to spiralize. Bigger ones have a lot of water in them, so when you cook them even just a tiny bit too long, they lose their crunchiness quickly and you end up with soggy mess. Of course, don’t overcook the smaller ones either.
There are several tools you can use to spiralize your zuccini. I use a really simple julienne peeler that you can easily get from Amazon or from any kitchen store. There are many other options available too if you want something fancier, but this very affordable peeler has done its job just great. If you don’t have it, you can also try and cut your zuccini with a regular knife very thinly, but that takes quite a bit more work.
You can’t spiralize the whole zuccini because it’s thick and soft in the middle part. So once you’ve spiralized on side of the squash, simply spiralize the other sides.
Don’t let the middle part go to waste! Slice it up and use it in other meals. For example, I put them in a veggie omelet, roast and have it as a side dish with chicken, beef of fish, or eat them straight with a bit of hummus.
Once you’ve spiralized your zucccini, put it on a kitchen paper, cover with another piece of kitchen paper and squeeze gently. The paper will absorb some of the water, preventing your zoodles from getting too soggy later.
When it’s time to cook your zoodles, heat some avocado or coconut oil in the pan and sauté your veggies.
I like mine a bit crunchy, so I really just heat them about 3-4 minutes at most. Longer than that and the you end up with a ton of water in your pan!
Ground Beef and Marinara Sauce
Grass fed ground beef is a staple in our house and I always have a few pounds in the freezer. For this meal, I simply cooked up a pound of grass fed beef and seasoned it with salt and pepper.
When the meat was cooked through, I added 2 cups of marinara sauce. There are many options available and if you want to go super clean, you can of course make your own sauce. I used organic sauce that I bought from Costco–this is another staple in our house.
Add the sauce and heat until everything is nice and warm.
Oh, how I used to eat pasta! I ate it allday everyday for years. That’s because I was a runner and thought that pasta and oatmeal are all I need for living.
Then I was introduced to Paleo world and stopped eating pasta altogether. And to be honest, even though I’m not a food purist anymore and have way more relaxed take on food, I still eat pasta very rarely.
However, this time I wanted to get some carbs with my food so I added some pasta to my meal. This lunch was great in protein and fat, but except for a small amount found in zuccini, it really didn’t have many carbs. Considering my pretty hard workout earlier this morning, I needed some more.
Putting it All Together
Finally, when all that is done, simply fill your favorite bowl with all that good stuff.
The more detailed recipe is below–I hope you enjoy it!