Low Carb Beef Ricotta with Zoodles

Lean Ground Beef was on special for $2.88 a pound so I had a few pounds in the fridge. I was running around all day and got home in time for supper, but I had nothing ready. So I grabbed some ground beef out of the fridge and just threw a bunch of ingredients into the skillet. I was so impressed that I thought I would share with you. The next thing was to introduce the recipe to you, I had to come up with a name, so this is my Low Carb Beef Ricotta with Zoodles.
This was a busy ground beef week for me. I made my Low Carb Sicilian Meat Roll and my Low Carb Pizza Casserole. Wrapped them up and threw them in the freezer. I try and keep ahead of my self when it comes to my food by having dishes made up either in the freezer or have them in the fridge ready to go. This week was an exception but this is what I usually do so I don’t get into the bad foods.

Anyway, I hope you enjoy this Low Carb Beef Ricotta with Zoodles.

So lets get started and I will show you how to make it!

1 1/2 lb lean ground beef

1 teaspoon herbamare

1/2 medium chopped onion

2 tablespoons taco seasoning

1/2 cup pizza sauce (in the video I suggested 1/3 cup but I think it needed a bit more)
150 grams ricotta cheese

Parmesan is optional

In a skillet mix ground beef, herbamare, onion and taco seasoning until cooked thoroughly.

(try and break down the beef into small pieces)

Stir in the pizza sauce and ricotta cheese.

Ready to serve over zucchini noodles.

I place my serving of zucchini noodles on each plate, sprinkle with a little herbamare and microwave for 30 seconds, top with the beef ricotta and serve.

Servings: 6

Yield: 6.4 net carbs, not counting zucchini

Stay Healthy and live well!

Gayle