Gluten Free Veggie Spaghetti

For a healthy, low carb dinner, this gluten free veggie spaghetti can be ready in 30 minutes or less! Quick and easy with vegetables and tons of Italian flavor!

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

  • Olive oil
  • 1 small onion, diced
  • 2 medium bell peppers, diced
  • Salt and pepper
  • 1 clove of garlic, minced
  • 3 - 4 medium zucchinis, diced
  • 1 lb. ground beef
  • 1 jar or marinara sauce (about 24 oz.)
  • 1 c. mozzarella cheese, shredded

Instructions

  • In a large skillet, heat 1 Tbsp. of olive oil over medium-high heat. Then, sauté the onions and peppers for 4-5 minutes. Season with salt and pepper. Next, add the garlic and continue to cook.
  • I chose to air fry the diced zucchini. I sprayed a small amount of avocado oil and then cooked for about 10 minutes. You could also sauté the zucchini in a separate pan or add to the large skillet after the onions and peppers have started to cook for a few minutes.
  • If it's large enough, push the veggies over to one side of the skillet. Then, add the ground beef and cook until browned, about 6-8 minutes. Again, season with salt and pepper.
  • Add the marinara sauce to the skillet. Then, stir until well coated. Stir in the zucchini (if you haven't already) or you can serve the meat sauce over the zucchini. Garnish with the shredded mozzarella. You could also add Parmesan cheese, basil, and/or oregano.