Skillet Beef and Zoodles

Skillet Beef and Zoodles (Zucchini Noodles)

Yield 4


For Zoodles

For Skillet Beef Gravy


Prepare Zucchini (Zoodles)

  1. Cut zucchini into zoodles using a spiralizer. Snip the zoodles with scissors or a knife to about 5 inches long as they are much easier to eat this way.
  2. To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated. Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.

Prepare Skillet Beef Gravy

  1. Meanwhile, add beef with onion to a skillet and season with salt. Brown in the pan and drain.
  2. Dissolve gluten free tapioca flour in broth before heating to thicken the gravy a little. Add this broth to the meat mixture, stir and simmer about 3 minutes.
  3. Heat two tablespoons olive oil in a skillet then add three cloves of chopped garlic and cook until fragrant about 2 minutes.
  4. Next, toss in the zoodles and cook for about three minutes. Stir and cook for one more minute. Then, let the zoodles sit for a few minutes to allow any excess water to be released. Drain them again. Transfer to a large bowl.
  5. Pour skillet beef gravy over drained zoodles and gently toss. Serve immediately.


Choose long and fat zucchinis for the best zoodles, and it is also important to keep the zucchini centered inside the spiralizer when slicing them

Recipe by Gluten-Free Homemaker at