Post by Loupy on Sept 12, 2015 20:17:51 GMT -7
Skillet Beef and Zoodles (Zucchini Noodles)
Author: Linda Etherton @ glutenfreehomemaker.com/
The following is a guest post from Barbara of Gluten Free Homestead.
This summer I have been reaping quite a big harvest of zucchini from my vegetable garden. What better way to make use of all those zucchini than by making zoodles! Zoodles are zucchini turned into noodle-like swirls. They make a delicious and very healthy pasta substitute. Today, I am excited to share with you one of my favorite ways to prepare zoodles: cooked until tender and subtly crunchy, and then tossed with skillet beef in the tastiest brown gravy.
For the easiest way to make zoodles, I recommend using a spiralizer. I use a 4-blade spiralizer from Paderno World Cuisine. If you don’t have a spiralizer, you can also make the zoodles by hand with a julienne peeler. Either way, they are fun to make and very fun to eat too.
I hope you enjoy this quick and easy recipe for Skillet Beef and Zoodles!
Serves: 4
Ingredients
For Zoodles
½ teaspoon salt
6 medium zucchinis
2 tablespoons olive oil
3 cloves garlic
For Skillet Beef Gravy
1 pound ground beef (grass fed recommended)
1 tablespoon onion, minced
½ teaspoon salt
2 cups gluten-free beef stock
3 tablespoons tapioca flour
Instructions
Prepare Zucchini (Zoodles)
Cut zucchini into zoodles using a spiralizer.
Snip the zoodles with scissors or a knife to about 5 inches long as they are much easier to eat this way.
To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated.
Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.
Prepare Skillet Beef Gravy
Meanwhile, add beef with onion to a skillet and season with salt.
Brown in the pan and drain.
Dissolve gluten free tapioca flour in broth before heating to thicken the gravy a little.
Add this broth to the meat mixture, stir and simmer about 3 minutes.
Heat two tablespoons olive oil in a skillet then add three cloves of chopped garlic and cook until fragrant about 2 minutes.
Next, toss in the zoodles and cook for about three minutes.
Stir and cook for one more minute.
Then, let the zoodles sit for a few minutes to allow any excess water to be released.
Drain them again.
Transfer to a large bowl.
Pour skillet beef gravy over drained zoodles and gently toss.
Serve immediately.
Author: Linda Etherton @ glutenfreehomemaker.com/
The following is a guest post from Barbara of Gluten Free Homestead.
This summer I have been reaping quite a big harvest of zucchini from my vegetable garden. What better way to make use of all those zucchini than by making zoodles! Zoodles are zucchini turned into noodle-like swirls. They make a delicious and very healthy pasta substitute. Today, I am excited to share with you one of my favorite ways to prepare zoodles: cooked until tender and subtly crunchy, and then tossed with skillet beef in the tastiest brown gravy.
For the easiest way to make zoodles, I recommend using a spiralizer. I use a 4-blade spiralizer from Paderno World Cuisine. If you don’t have a spiralizer, you can also make the zoodles by hand with a julienne peeler. Either way, they are fun to make and very fun to eat too.
I hope you enjoy this quick and easy recipe for Skillet Beef and Zoodles!
Serves: 4
Ingredients
For Zoodles
½ teaspoon salt
6 medium zucchinis
2 tablespoons olive oil
3 cloves garlic
For Skillet Beef Gravy
1 pound ground beef (grass fed recommended)
1 tablespoon onion, minced
½ teaspoon salt
2 cups gluten-free beef stock
3 tablespoons tapioca flour
Instructions
Prepare Zucchini (Zoodles)
Cut zucchini into zoodles using a spiralizer.
Snip the zoodles with scissors or a knife to about 5 inches long as they are much easier to eat this way.
To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated.
Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.
Prepare Skillet Beef Gravy
Meanwhile, add beef with onion to a skillet and season with salt.
Brown in the pan and drain.
Dissolve gluten free tapioca flour in broth before heating to thicken the gravy a little.
Add this broth to the meat mixture, stir and simmer about 3 minutes.
Heat two tablespoons olive oil in a skillet then add three cloves of chopped garlic and cook until fragrant about 2 minutes.
Next, toss in the zoodles and cook for about three minutes.
Stir and cook for one more minute.
Then, let the zoodles sit for a few minutes to allow any excess water to be released.
Drain them again.
Transfer to a large bowl.
Pour skillet beef gravy over drained zoodles and gently toss.
Serve immediately.
