Beef & White Bean Zucchini with Tomato-Garlic Sauce
Savory lean ground beef simmered with protein-rich cannellini beans and tender zucchini noodles in a simple, fresh tomato-garlic sauce.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 3
- Cuisine: Italian
- Difficulty: Easy
- Cost: $3.97/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sodium
- Low-Sugar
- High-Protein
- High-Fiber
- Kosher
- Halal
Tags
- one-pot
- sauté
- quick
- healthy
- savory
- classic
Ingredients
- 9 ounce lean ground beef (93% lean)
- 1 can canned cannellini beans (15-ounce, very well rinsed)
- 2 zucchinis (medium, spiralized or thinly sliced into noodles)
- 2 Roma tomatoes (diced)
- 4 clove garlic (minced)
- 1.5 tablespoon olive oil
- 1 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.5 cup unsalted vegetable broth
- 1 tablespoon red wine vinegar
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add lean ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat. Remove beef from skillet and set aside.
- Add the remaining 1/2 tablespoon of olive oil to the skillet. Add minced garlic and diced Roma tomatoes. Sauté for 3-4 minutes until tomatoes begin to soften.
- Return ground beef to the skillet. Stir in very well rinsed cannellini beans, dried basil, dried oregano, and black pepper. Pour in unsalted vegetable broth and red wine vinegar. Bring to a gentle simmer.
- Add zucchini noodles to the skillet. Toss gently with the beef and sauce, cooking for 2-3 minutes until the zucchini is tender-crisp. Do not overcook the zucchini.
- Serve immediately, directly from the skillet or in shallow bowls.
Notes
If you don't have a spiralizer, use a vegetable peeler to create wide ribbons of zucchini for your 'noodles'.
Nutrition (per serving)
- Calories: 365
- Protein: 35.1 g
- Carbohydrates: 26.6 g
- Fat: 14.8 g
- Fiber: 11 g
- Sodium: 87 mg
- Saturated Fat: 6.7 g
- Sugar: 5 g
- Cholesterol: 78 mg