Paleo Spaghetti Sauce with Zucchini noodles

zucchini noodle spaghetti

This is what I'm all about.

Simple delicious food, exploding with colors and flavors. No starchy carbs to be found in this meal, it's just wholesome and comforting.

When I first banished all pasta and grains from my kitchen I had no idea Zucchini noodles were a thing. Let alone this delicious thing that actually works amazingly well with pasta sauce. Now I can't understand how this isn't used more often? Think of the endless possibilities!

If you've never made these kinds of noodles, it's waay easier than you might think. I use a julienne peeler to make perfect noodles super fast. You can use a regular vegetable peeler or a mandolin to create thicker noodles. You can even go thicker and make lasagna noodles, but that's going to a whole different recipe 😉

zucchini noodle spaghetti

Carefully put all your zucchini noodles in a pot of boiling water, and leave in there only for 3 - 5 minutes (depending on how you thick you decided to make them). Drain them in a colander and immediately hit the noodles with cold water to stop the cooking process.

I forget this part once and ended up with a bowl of mush. Not pretty.

Zucchini holds a lot of water, so leave in the colander for about 20 minutes to completely drain.

Also, I have a confession to make, this meat sauce is actually the same recipe I used for my Paleo Sloppy Joe's. Cheating? Maybe a little. But it's only because this meat sauce is so good! Creamy, sweet and savory, red pepper tomato sauce with Italian herbs. I don't see any problems with that 🙂

Paleo Spaghetti Meat Sauce with Zucchini Noodles

Prep Time

Cook Time

Total Time

  15 Min

  20 Min

  35 Min


Makes 4 Servings

 Meat Sauce

  • 1lb Grass Fed Ground Beef
  • 1 Organic Red Pepper
  • 1 Medium Sized Organic Onion, Chopped
  • 2 Cloves of Garlic, Minced
  • 1 Tbsp Italian Seasoning
  • 3 Tbsp Organic Honey
  • 1 15oz Can of Tomato Sauce
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Paleo Friendly Worcestershire Sauce
  • 1 Tbsp Red Wine Vinegar
  • 1 Tsp Sea Salt
  • 1 Tsp Pepper


  • 4 Zucchinis, end removed.
  • 2 Tsp Sea Salt


1. Use a Julienne peeler or mandoline lengthwise down each zucchini to create thin noodles. Leave noodles in a colander to drain for 20 minutes.

2. Heat a large skillet and add onion and peppers and cook for 4-5 minutes or until onion becomes transparent and soft.

3. Add Ground beef, honey, garlic, and spices. Cook until meat is no longer pink while stirring and breaking down meat into small chunks. Meanwhile, bring a medium pot of water to a boil.

4. Reduce heat to low and add Tomato sauce, paste, red win vinegar, and Worcestershire sauce. And let simmer for 10 minutes.

5. Add zucchini noodles to boiling pot of water with 2 teaspoons of salt. Cook until tender. About 3 - 5 Minutes. Drain in colander and rinse noodles with cold water to immediately stop them from over-cooking.

6. Service noodles with meat sauce ontop and enjoy!

Nutritional Facts  (Per Serving)













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