This dish is a lovely way to celebrate the cooler weather with what’s left of the summer bounty. Zucchini noodles have been our savior during the Local Thirty and I’m actually going to try and freeze a bunch so we can have them this winter. Have any of you done that yet? Not sure how well they’ll freeze but any tips are welcome!
Ingredients:
- 1 pound ground beef
- 1 tablespoon unlisted butter
- 1 cup mix mushrooms
- 3 cups of Farm Stand Tomato Sauce
- salt to taste
- ground black pepper
- 3-4 medium sized zucchini
- freshly grated cheese
- plenty of minced parsley for serving
Directions
- In a large cast iron skillet, brown your beef over medium heat and use a wooden spoon to break it up. Cook until no longer pink. Remove from the skillet and set aside. Add the butter to the pan and once melted add your mushrooms. Cook, stirring occasionally until tender, about 6 minutes. Add your tomato sauce and the beef back to the pan and season with plenty of salt and pepper. Bring to a simmer and cook, stirring occasionally, until all the flavors have a chance to blend together, about 20 minutes. Taste for seasonings and adjust as needed.
- While the sauce simmers use a spiralizer to make your zucchini noodles. Add your zucchini noodles to the pan and let them heat through for about 5 minutes. Add plenty of freshly grated cheese and parsley and enjoy.
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