Zucchini noodles and creamy parmesan sauce

It’s July! Can you believe it? It seems like this summer is going by too fast. After such a long winter I’m not ready to admit that summer is half over with. Sigh.

But, now that it is July, I am sure a lot of you are rolling in garden produce. This is the time of year where zucchini start producing so much  that you have it coming out of your ears. It’s a good problem to have, I promise.

Zucchini noodles and cream Parmesan sauce

A good way to use those zucchini up are zoodles. Yes, zucchini noodles! We love them here. They are good with just a bit of butter and some garlic but that is just the tip of the iceberg. You can use them with sauces, gravies, soups and salads.

They are simple to make using one of these (affiliate link) tools….if you have room in your budget this spiralizer is a fun tool to have. It’s easy enough for the kids to use as well.

Last night I made zucchini noodles and creamy Parmesan sauce and it was a hit. I barely had enough to send with my husband to work for lunch. (And if you are like me and don’t want your family to use a microwave, this (affiliate link) little crock pot is amazing for leftovers. My husband loves his!)

4.7 from 3 reviews
Zucchini noodles and creamy parmesan sauce
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 chopped onion
  • 6 cloves of chopped garlic
  • 1 pounds ground beef
  • 1 32 ounce jar of whole tomatoes
  • 1 small can of tomato paste
  • 2 tbsp dried oregano
  • ½ cup of grated parm cheese
  • ½ cup cream
  • 6 (depending on size) spiraled zucchini
  • sea salt and pepper to taste
  1. Saute onion and garlic until lightly browned
  2. Add ground beef, salt well and cook until no longer pink
  3. Add whole tomatoes and tomato paste and stir until well mixed
  4. Add seasonings and let simmer until thick.
  5. Add parm cheese and cream and stir in
  6. Put in zucchini noodles and allow to simmer until done. (We like our a bit firm so I only do it for a few minutes)

A simple meal that almost anyone would enjoy.  It’s a great way to use your summer produce. If you don’t have canned tomatoes, blanch and peel a few fresh to throw in there. It will be wonderful.

Cooking from scratch can seem overwhelming but if you keep it simple, you can’t go wrong.

Tell me some things you do to use up that wonderful garden bounty? 

Zucchini noodles and creamy Parmesan sauce

This post is linked at Real Food Forager for Fat Tuesdays. and Raia’s Recipes for Savoring Saturdays.

*For the record, my thoughts and advice are only my experiences or what others have allowed me to share. We don’t claim to diagnose, treat or cure.*


  1. SallyJoJo says

    Thanks for posting. Have been enjoying my Spiralizer! I added some mushrooms and used a nice jar of organic marinara which made it even easier! :)


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