If you enjoy your zucchini noodles cooked, these Beef Tomato Zucchini Noodles make a quick and easy meal that is low in carbs. The beef is pan fried and seasoned with salt, black pepper and some butter added on. The tomatoes are cooked on the pan to a sauce with some basil, and then salt with a bit of black pepper added on. You can add on garlic or any other seasoning of your choice to vary your tomato sauce flavors. You can also easily use other type of meat like chicken or pork instead of beef as your source of protein.
Beef Tomato Zucchini Noodles Recipe
2 zucchinis, 2 servings steak fillet, 2 large grated tomatoes, 1 teaspoon dried basil, black pepper, salt, a bit of chili if you like, 1 tablespoon butter or other cooking fat of choice, 2 tablespoons olive oil
Prepare to cook by spiralizing the zucchini noodles and grating or finely dicing the tomatoes
Cook the steak in your preferred method or just add 1 tablespoon of butter to a pan and cook the steak about 3 mins each side if you like it well done. Season with salt and black pepper.
Once the steak is cooked to your preference set it aside in plate in a warm place, and cut into slices.
Add tomatoes then 3 quarters a teaspoon basil to the pan with the left over fat and cook the tomatoes to a sauce for about 4 to 5 minutes, adding some of the olive oil if needed. Add salt and some black pepper and set the sauce in a plate aside if you want to use the same pan.
In a pan with a tablespoon olive oil saute the zucchini noodles for about 2 to 3 mins till they release water and then drain the liquid away.
Add a drizzle of olive oil, salt, the left over basil, chili and other herbs you’re having. Toss and serve with tomato sauce on top. Serve the steak with a bit of butter melted on. Add black pepper over everything.
Enjoy your Beef Tomato Zucchini Noodles