Time: 35 min. total (add 3 hours if letting veggie noodles sit. Add 30-60 min. more if you need to make the tomato sauce, too)
(10 min. prep/ 3 hours veggie setting time (can be skipped)/ 25 min. cook)
Plain tomato sauce, as long as it's thin rather than thick (add water to thin, if too thick)
browned ground beef
zucchini, peeled and cubed
zucchini, peeled with a julienne peeler to form noodles (ideally, let sit 3 hours uncovered in fridge)
jalapeño peppers, to taste (I use 1-2 per serving)
Fresh italian oregano, German thyme, marjoram, and golden sage, chopped fine
sea salt to taste
1. Put all ingredients except the zucchini noodles into a pot. Adjust amounts to taste.
2. Heat to a simmer and keep it there for about 15 minutes. Add the zucchini noodles and cook until desired texture, usually 3-5 minutes. Can be served immediately, but I liked it better the next day after the flavors blended a bit more.
Feeds: Depends on the amounts used. I used 1/4 lb ground beef, 1-2 cups sauce, 1/2 small zucchini plus 1 small julienned zucchini, 2 peppers, and a handful of herbs. That amount made 2 servings.
Inspired by: The lovely Nicole for showing me an easy way to make plain tomato sauce, plus a hungry belly and a limited pantry before market day
What worked: The taste was great, spicy and tangy. Texture was good for a soup, maybe even a bit thicker than expected. Quite pretty, too.
What didn't work: Nothing, really. It was nice.
What could be done to improve it: A garnish might be rather pretty, which I didn't have time or energy to do this time. The zucchini noodles might look prettier if I got a larger zucchini, as my small one ended up with very short noodles.