Zucchini Noodle Spaghetti With Farm Stand Tomato & Meat Sauce

As the seasons change and the air grows cooler, there’s nothing like a comforting plate of spaghetti to warm you up. This Zucchini Noodle Spaghetti With Farm Stand Tomato & Meat Sauce is a wonderful way to transition from summer to fall, utilizing the last of the summer’s zucchini bounty while celebrating the heartier flavors of the season. Zucchini noodles, often called "zoodles," are a fantastic low-carb alternative to traditional pasta and bring a fresh, light texture to this dish, which is perfect for those still holding on to summer flavors. This dish is as satisfying as it is nourishing, with the rich, savory meat sauce made from farm-fresh tomatoes.

One of the best parts of this recipe is how easy it is to prepare, making it an ideal choice for a weeknight dinner. If you’re like us and love zucchini noodles, you might even consider freezing a batch for the winter. While zucchini noodles may lose some of their crunch when frozen, they can still be a great addition to soups or sautéed dishes during the colder months. I’d love to hear your tips on whether you've tried freezing them before!

Ingredients

For the Meat Sauce:

• 1 pound ground beef
• 1 tablespoon unsalted butter
• 1 cup mixed mushrooms, roughly chopped
• 3 cups Farm Stand Tomato Sauce (or your favorite homemade tomato sauce)
• Salt to taste
• Ground black pepper to taste

For the Zucchini Noodles:

• 3-4 medium-sized zucchini, spiralized into noodles
• Freshly grated cheese (Parmesan or your favorite)
• Plenty of minced parsley for serving

Directions

1. Prepare the Meat Sauce:

1. Brown the Beef:
   Brown the ground beef over medium heat in a large cast iron skillet, breaking it up with a wooden spoon as it cooks. Continue cooking until the beef is no longer pink, about 8-10 minutes. Once cooked, remove the beef from the skillet and set it aside on a plate.
2. Cook the Mushrooms:
   In the same skillet, add the unsalted butter and let it melt over medium heat. Add the mixed mushrooms and cook, stirring occasionally, until they become tender and lightly browned, about 5-7 minutes. The mushrooms will add a rich, earthy flavor to the sauce, enhancing its depth.
3. Combine and Simmer:
   Return the cooked ground beef to the skillet with the mushrooms. Pour in the Farm Stand Tomato Sauce and stir to combine. Season generously with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer and let it cook, stirring occasionally, for about 20 minutes. This allows the flavors to meld together, creating a rich and flavorful sauce. Taste the sauce and adjust the seasonings as needed.

2. Prepare the Zucchini Noodles:

1. Spiralize the Zucchini:
   While the sauce simmers, spiralize the zucchini into noodles. If you don’t have a spiralizer, you can use a julienne peeler or a regular vegetable peeler to create thin strips.
2. Heat the Zucchini Noodles:
   Once the sauce has simmered and is well-flavored, add the zucchini noodles to the skillet. Gently toss the noodles in the sauce, ensuring they are evenly coated. Let the zucchini noodles cook in the sauce for about 5 minutes until heated. Be careful not to overcook them, as they can become too soft and lose their pleasant texture.

3. Serve the Dish:

1. Plate and Garnish:
   Divide the zucchini noodles and sauce between plates or bowls. Generously sprinkle each serving with freshly grated cheese and a handful of minced parsley. The cheese will add a creamy, salty note that pairs perfectly with the savory sauce, while the parsley brings the dish a fresh, herbal brightness.
2. Enjoy:
   Serve the dish immediately while everything is still warm and flavorful. This zucchini noodle spaghetti is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days.

Additional Tips

• Freezing Zucchini Noodles: If you’re interested in freezing zucchini noodles, blanch them briefly in boiling water, then drain and cool quickly in ice water before freezing. This will help preserve their texture, though they may still be softer after thawing.
• Vegetarian Option: For a vegetarian version, you can substitute the ground beef with a plant-based protein or enjoy the zucchini noodles with the mushroom tomato sauce.
• Serving Suggestions: This dish pairs wonderfully with a simple side salad and your favorite glass of red wine. Consider serving it with garlic bread or crusty sourdough on the side for a heartier meal.

This Zucchini Noodle Spaghetti With Farm Stand Tomato & Meat Sauce is a delicious and healthy way to enjoy the season's flavors. Whether you’re looking for a lighter pasta alternative or a way to use up the last of your garden’s zucchini, this recipe will surely become a favorite in your kitchen.