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Beef Ragu with Zucchini Noodles

Prep time 15 min
Cook time 20 min
Total time 35 min

Prep time 15 min
Cook time 20 min
Total time 35 min


​Here’s a satisfying, protein-filled sauce to serve over veggie noodles. 

This simple dish is proof that it is possible to enjoy Spaghetti night while living a fit and lean lifestyle. This is accomplished with noodles made from fresh zucchini (or spaghetti squash, or butternut squash noodles, or simply chopped zucchini) and a sauce that is  made with wholesome ingredients and packed with protein. 

Serves 6

2 pounds lean flank steak, minced

2 tablespoons tomato paste

(8 oz) can tomato sauce

1 tablespoon chili sauce

1 cup Cherry Tomatoes, halved

½ teaspoon sea salt

4 medium zucchini

¼ cup fresh parsley


In a large skillet, brown the steak over medium-high heat. Drain the skillet and turn down to medium heat.


Add in the tomato paste, tomato sauce, chili, cherry tomatoes and sea salt. Mix to combine. Sauté until the cherry tomatoes are soft, about 5 minutes.


Peel the green skins from the zucchini, the run through a spiral slicer to create long, thin spaghetti noodles.


Plate a handful of zucchini noodles topped with the beef sauce and a sprinkle of parsley.

Quick Tip

Feel free to sub in ground beef or turkey for the minced beef if you’d prefer. ​​


Calories: 255
Fat: 7g
Carbohydrates: 9g
Sodium: 136mg
Fiber: 2g
Protein: 33g
Sugar: 1g

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