Zucchini Noodle Beef with Mushrooms
- Serves
- Total time
- 20 min
- Heat
- Medium-high
- Per serving
- 304 cal
Gluten-free High-protein Keto Liver-friendly Low-carb Low-sodium and DASH
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 6 cups | zucchini, chopped | 744 g |
| 2 tbsp | olive oil | 27 g |
| 3 | garlic cloves, minced | 9 g |
| 1/2 tsp | black pepper | 1 g |
| 1 tbsp | lemon juice | 15 g |
| 1 lb | lean ground beef (90%) | 454 g |
| 2 cups | mushrooms, sliced | 140 g |
Steps
- Spiralize. Spiralize the zucchini and pat dry with a towel.
- Cook. Heat the oil and cook the beef until done, then set aside.
- Sauce. Add the garlic and the mushrooms to the same pan for 2 minutes.
- Noodles. Toss the zucchini noodles in for 2 minutes only; they turn watery if cooked longer.
- Finish. Return the beef, add lemon and pepper and serve.
Zucchini replaces most of the starch so carbs stay low while the plate stays generous.
Do not salt zucchini noodles in the pan; salt pulls out water and turns them soupy.
Done when: Shrimp pink; chicken and turkey 165°F (74°C); beef 160°F (71°C).
Fixes
- Watery?
- Cook in two batches and drain on a towel.
- Bland?
- More garlic and lemon.
Variations: Swap half the zucchini for spaghetti squash.
Keeps: 1 day; best fresh.
Estimated nutrition per serving
| Calories | 304 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 8 g |
| Fiber | 2.3 g |
| Net carbs | 5.7 g |
| Added sugar | 0 g |
| Fat | 19 g |
| Saturated fat | 5.6 g |
| Sodium | 92 mg |
| Potassium | 978 mg |
| Phosphorus | 309 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.