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Zucchini Spaghetti and Meat Sauce

Zucchini Spaghetti and Meat Sauce

  • Serves 4
  • Prep time 15 minutes
  • Cook time 17 minutes

Nutrition facts

Per serving: Calories 433, Protein 28 g, Fat 23 g, Carbohydrates 33 g, Fibre 7 g, Iron 6 mg, Calcium 138 mg, Sodium 446 mg


  • Boeuf haché mi-maigre
    450 g (1 lb) of medium ground beef
  • Mélange de légumes frais pour sauce à spaghettis
    250 ml (1 cup) of frozen diced vegetable mix, thawed and drained
  • Tomates broyées
    1 can (798 ml) of crushed tomatoes
  • Pâte de tomates
    60 ml (1/4 cup) of tomato paste
  • Courgette
    2 large zucchinis

Also needed:

  • 15 ml (1 tbsp) garlic, minced
  • 15 ml (1 tbsp) Italian seasoning


  • 30 ml (2 tbsp) sugar


  1. Heat a little olive oil in a large pot over medium heat. Cook the ground beef for 5 minutes, breaking up the meat with a wooden spoon.
  2. Add the mixed vegetables and garlic. Continue cooking for 4 to 5 minutes.
  3. Add the crushed tomatoes, tomato paste, Italian seasoning, and sugar, if desired. Season with salt and pepper. Stir. Simmer for 8 to 10 minutes, stirring occasionally.
  4. While the sauce is simmering, use a spiralizer or peeler to cut the zucchini into spaghetti noodles.
  5. Cook the zucchini spaghetti in a pot of boiling, salted water for 30 seconds to 1 minute, until al dente. Drain.
  6. Divide the zucchini spaghetti onto plates and top with meat sauce.

Mix it up

Make the recipe with other vegetables

The beauty of this recipe is that it’s easy to mix it up! Just replace the zucchini with root vegetables like carrot, turnip or even daikon (Japanese radish). Butternut squash is also a great option. No matter which vegetable you choose, it should be cooked for 1 to 2 minutes longer than the zucchini, depending on the thickness of the spaghetti, until al dente.

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