Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
If you love spaghetti but want a lighter, high-protein version that’s easy on digestion, this Healthy Ground Beef & Zucchini Spaghetti is the perfect alternative to traditional pasta dishes.
Instead of heavy carb-loaded noodles, we use lightly sautéed zucchini noodles (zoodles) mixed with whole wheat spaghetti, giving you the best of both worlds—a comforting, saucy pasta dish that won’t weigh you down.
The lean ground beef provides muscle-boosting protein, while the homemade low-acid marinara sauce keeps it gut-friendly and easy to digest. It’s a quick, one-pan meal that delivers all the Italian flavors you love without the bloating, making it perfect for those on Ozempic, Wegovy, or Zepbound who need high-protein, portion-friendly meals.
Why You’ll Love This Ground Beef & Zucchini Spaghetti Recipe
- All the spaghetti flavor, none of the heaviness – A balanced blend of zucchini noodles and whole wheat pasta.
- High in protein, lower in carbs – Over 45g of protein per serving, keeping you full.
- Easy to digest – No excessive acidity, garlic, or greasy ingredients.
- Quick & easy – Ready in under 30 minutes with minimal prep.
- Perfect for meal prep – Stays fresh and reheats beautifully.
Ingredients
For the Spaghetti:
- 8 oz whole wheat spaghetti (or chickpea pasta for extra protein)
- 2 medium zucchinis, spiralized into noodles
For the Ground Beef Sauce:
- 1 lb lean ground beef (93% lean or higher)
- 1 tbsp olive oil
- ½ small onion, finely diced
- 1 can (14 oz) low-acid crushed tomatoes
- ½ cup low-sodium beef broth
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for mild heat)
For Garnish (Optional):
- ¼ cup grated Parmesan (or nutritional yeast for dairy-free)
- 1 tbsp chopped fresh basil
Instructions
Step 1: Cook the Spaghetti & Zoodles
- Bring a large pot of salted water to a boil.
- Cook whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
- In a separate skillet, lightly sauté zucchini noodles in 1 tsp olive oil over medium heat for 2-3 minutes, just until softened.
Step 2: Cook the Ground Beef Sauce
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and diced onion, cooking for 5-6 minutes until beef is browned.
- Stir in crushed tomatoes, beef broth, oregano, garlic powder, salt, and black pepper. Let simmer for 10 minutes, stirring occasionally.
Step 3: Assemble the Dish
- Toss cooked spaghetti and zucchini noodles together in a large bowl.
- Divide onto plates and spoon ground beef sauce over the top.
- Garnish with Parmesan and fresh basil, if desired.
Nutrition (Per Serving, Serves 3-4)
- Calories: ~480
- Protein: ~45g
- Carbs: ~32g
- Fat: ~18g
Chef’s Tips + Substitutions
- Make it dairy-free – Use nutritional yeast instead of Parmesan.
- Want extra fiber? – Add chopped spinach into the sauce.
- For a lower-carb option – Use only zucchini noodles instead of pasta.
- Make it even softer – Let the sauce simmer for an extra 5 minutes for a melt-in-your-mouth texture.
- Meal prep tip: Store in airtight containers for up to 4 days. Reheat gently in a skillet or microwave.
Why This Recipe is Great for GLP-1 Users (i.e. Semaglutide, Wegovy, Zepbound)
- High-protein, low-carb balance – Keeps hunger in check while providing steady energy.
- Soft and easy to eat – Ground beef and zoodles make this dish stomach-friendly.
- Won’t trigger reflux – Uses a mild, low-acid tomato sauce for easy digestion.
- Small portion-friendly – You can eat a smaller serving while still hitting protein goals.
- Fiber-rich but light – Zucchini noodles provide gentle fiber without bloating.
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
