Ingredients
- ½ pound grass-fed ground beef
- ¼ cup basil pesto
- Bunch of fresh basil, chopped
- ¼ cup shredded mozzarella cheese
- 2 medium zucchini
Essentials
- 2 tablespoons coconut oil for cooking, divided
How to Make It
- Melt 1 tablespoon coconut oil in a saucepan over medium-high heat.
- Add ground beef and cook for about 5–8 minutes until brown, stirring frequently.
- Stir in the pesto and fresh chopped basil. Reduce the heat to low and cook for at least 2 minutes. Turn off the heat and transfer the ground beef mixture to a bowl.
- To make zucchini noodles, pass the zucchini through a spiralizer.
- Heat the remaining 1 tablespoon of coconut oil in a saucepan over medium-high heat. Add the zoodles (zucchini noodles) and sauté for 3 4 minutes or until al dente. Make sure not to overcook.
- Add the zoodles to the ground beef mixture and mix well to combine. Top with grated mozzarella cheese.
- Divide onto 2 plates and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 521 kcal Calories from Fat: 405 kcal |
|
% Daily Value*
|
| Total Fat 45 g 129% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 1 g 3% |
Protein 29 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |