Color Burst Zucchini Pasta

Color Burst Zucchini Pasta

This easy-peasy delicious dish is a great way to have the feel of pasta, without the problems associated with it for some people!  It takes several zucchini to make this dish serve several people, but it’s still relatively cheap. This new dish has few ingredients, but fabulous flavor!  The spiral slicer is a super helpful for grain-free folks or those that don’t want to rely on grains as heavily as they used to.   


2 red/yellow bell peppers-chopped very small

1 small onion- chopped

4 garlic cloves-minced

1 lb full fat ground beef

6 medium zucchini

¼ C butter

Romano cheese

Fresh parsley



  1. Cut zucchini with spiral slicer and set aside on a large cookie sheet.

  2. Chop peppers and onions very small.

  3. Cook ground beef with peppers/onions, set aside.

  4. Sauté salted zucchini in butter on medium for 3-5 minutes until al dente (don’t over cook to mushy- you want them slightly crunchy). Stirring regularly.

  5. Serve meat mixture over cooked zucchini pasta, top with fresh parsley and romano cheese.

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About Mindful Mama

Real food lover. Follower of Jesus Christ. Passionate about helping to heal and maintain family's health. Sister. Daughter. Nurse. Avid reader. Emotional. Being part of a birth experience exhilarates. Thrives off of genuine relationships. Verbal processor. Learner of cultures. Bearing the scars of motherhood. Disorganized, messy cook. Drawn to bold colors. Forgiven and loved. Music speaks the words the heart. Radical. Lacking boundaries. Moved by "the least of these". Advocate for orphans. Devoted to friends. Basking in GRACE. Mindful Mama.

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