Zucchini Pasta with Beef Stew and Parmesan Cheese

Ingredients

• Zucchini1 count (200 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Ground Beef100 g
• Onion1/4 count (38 g)
• Parmesan Cheese1 tablespoon (5 g)
• Oil1 tablespoon (10 ml)
• Carrot1/3 medium (20 g)

Instructions

1. 1

   Step 1

   Remove the ends of the zucchini.

2. 2

   Step 2

   Then cut into long and thin strips. You can use a vegetable spiralizer.

3. 3

   Step 3

   Heat a pan over high heat. In the meantime, pour half the oil, add the zucchini and put salt and pepper.

4. 4

   Step 4

   Stir and cook for 2 minutes. Then cover and let cook for 3-5 minutes while stirring from time to time. Turn off.

5. 5

   Step 5

   At the same time, peel the garlic and make a cross cut at the top of the tomato of only a finger deep.

6. 6

   Step 6

   Put the tomato and garlic in a pot with boiling water and let boil for 5 minutes. After that time, remove, drain, blend and set aside.

7. 7

   Step 7

   Heat the remaining oil in a pan over medium heat. In the meantime, chop the onion.

8. 8

   Step 8

   Once heated, add the beef and onion. Cook for 8-10 minutes until it has a brownish color.

9. 9

   Step 9

   Then add the sauce and add salt and pepper. Cover and let cook for 5 minutes.

10. 10

    Step 10

    You can add some scallion. Turn off once well cooked.

11. 11

    Step 11

    Serve the zucchini pasta with the beef stew on a plate. Sprinkle some grated Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Pasta with Beef Stew and Parmesan Cheese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.