Keto Spaghetti with Meat Sauce and Cheese
Indulge in a delicious low-carb twist on a classic comfort food with this Keto Spaghetti with Meat Sauce and Cheese! Perfect for keto enthusiasts, this recipe swaps traditional pasta for zucchini noodles, keeping the dish light while still capturing all the hearty goodness of spaghetti. Tender zoodles pair beautifully with a robust meat sauce made from savory ground beef, aromatic garlic, and rich tomato flavors, all seasoned to perfection with Italian herbs. Topped with a delightful blend of melty mozzarella and Parmesan cheese, and finished with a fresh basil garnish, this quick and satisfying recipe comes together in just 40 minutes. Whether you're looking for a healthy weeknight dinner or a flavorful meal to impress, this dish delivers bold flavors without the carbs. Keto-friendly, gluten-free, and loaded with protein, it’s the perfect choice for a wholesome yet indulgent treat!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 pound ground beef (80/20 lean-to-fat ratio preferred)
- 0.5 cup onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes (no added sugar)
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
Wash and dry the zucchini. Using a spiralizer, create zucchini noodles (zoodles) and set them aside on a paper towel to absorb excess water.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Push the cooked beef to one side of the skillet and add the diced onion and minced garlic. Cook until soft and fragrant, about 3 minutes.
Stir in the tomato paste, canned diced tomatoes, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Combine well with the beef and onions. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly tender. Avoid overcooking to prevent sogginess.
Divide the zucchini noodles into 4 serving bowls. Top with the meat sauce.
Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over each bowl. If desired, microwave for 30 seconds to melt the cheese.
Garnish with fresh basil if desired, and serve immediately.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 12573 mg | 547% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 73.2 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1547 mg | 119% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3961 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
