Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

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Ingredients

• 1 pound lean ground beef (90/10)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (24-ounce) jar thick marinara sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 (12-ounce) bags frozen zucchini noodles (zoodles)
• 1 tablespoon butter
• 2 tablespoons grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• Fresh parsley or basil, for garnish (optional)

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Instructions

Heat a large skillet over medium-high heat. Add the ground beef and onion, cooking until the beef is browned and the onion is soft. Drain any excess grease.

Stir in the garlic and cook for about 30 seconds.

Add the marinara sauce, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes (if using), salt, and pepper. Let the sauce simmer for 10–15 minutes while you cook the zoodles.

Meanwhile, heat another large skillet over medium-high heat. Add the frozen zoodles directly to the hot skillet—don’t thaw them first.

Cook for 3–5 minutes, tossing often, just until heated through. Avoid overcooking so they stay slightly firm.

If any liquid collects in the pan, carefully drain it or blot the zoodles with paper towels.

Return the zoodles to the skillet and toss with the butter and Parmesan until evenly coated.

Divide the buttery zoodles among four bowls.

Top with the hot meat sauce, sprinkle with mozzarella, and let the heat melt the cheese. Garnish with fresh parsley or basil if desired.