Ground Beef and Zucchini Noodle Skillet with Lemon
Ingredients
- 1 poundground beef
- 1½ poundszucchini
- 3 clovesgarlic
- 1lemon
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh basil
- ¼ cupparmesan cheese
Prep
- 01
Mince 3 cloves garlic.
- 02
Trim zucchini and cut into noodle-like strands using a spiralizer, mandoline, or julienne peeler.
- 03
Chop 1/4 cup fresh basil.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed. Season with salt and pepper, then transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the skillet. Add the zucchini noodles and cook, stirring occasionally, until just tender and any excess moisture has evaporated, about 4 minutes. Season with salt, pepper, and red pepper flakes.
- 03
Return the beef to the skillet. Juice the lemon and drizzle over everything. Toss to combine and warm through, about 1 minute.
- 04
Divide between bowls and top with chopped fresh basil and grated parmesan. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of balsamic vinegar adds earthy depth, or swap the lemon juice for lime for a brighter, more herbaceous finish.
If you don't have a spiralizer, cut zucchini into thin matchsticks or use pre-made zucchini noodles from the produce section. The recipe is naturally gluten-free.