Ingredients:

  • 1 lb 90% lean ground beef
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 3 medium zucchinis, spiralized
  • 1 tbsp lemon juice
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp butter, unsalted

Instructions:

  1. Place spiralized zucchini in a colander and sprinkle with a pinch of salt. Let sit for 10 minutes, then gently pat dry with a paper towel.
  2. Heat olive oil in the skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until the meat is mahogany-colored and edges are crisp (about 7–9 minutes).
  3. Stir in minced garlic and red pepper flakes; cook for 1 minute until the garlic smells nutty.
  4. Push the beef to the sides of the pan. Add butter to the center, followed by the zoodles.
  5. Toss constantly for only 2–3 minutes—just until the zucchini is warmed through but still retains a slight snap.
  6. Remove from heat immediately, stir in lemon juice and Parmesan, and garnish with fresh parsley.