makes 6 servings · prep time: 10 minutes (plus time to salt zucchini) cook time: 30 minutes
Reminiscent of late-night diner food from your local greasy spoon, this hamburger gravy just screams comfort food to me. Besides being great over noodles, this gravy is also amazing on top of Cheddar Jalapeño Bacon Biscuits . Top it with a perfectly yolky fried egg and you have repurposed dinner leftovers into a mouthwatering breakfast dish.
• 4 large zucchini, spiral-sliced
• 3½ teaspoons sea salt, divided
• 2 tablespoons butter
• 1 small onion, diced (about ½ cup)
• 4 cloves garlic, minced
• ½ teaspoon dried rubbed sage
• ¼ teaspoon ground black pepper
• 1 pound ground beef
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese, plus extra for garnish
• 3 tablespoons chopped fresh flat-leaf parsley, for garnish
1.Lay the zucchini noodles in a single layer on a bed of paper towels. Sprinkle them with 2½ teaspoons of the salt and let rest for 10 to 15 minutes. The salt will help draw out the excess moisture so that the zucchini noodles do not water down the gravy. When the noodles have released their liquid, place a layer of fresh paper towels on top and dab away the excess moisture, then set the noodles aside.
2.While the noodles are resting, make the gravy: Heat the butter in a large skillet over medium heat. When the pan is hot, add the onion, garlic, remaining teaspoon of salt, sage, and pepper. Cook until the onion is translucent and the garlic is fragrant.
3.Add the ground beef to the skillet, breaking it up with a heatproof spatula, and cook until browned, 5 to 7 minutes.
4.Mix in the heavy cream and Parmesan, reduce the heat to low, and simmer until thickened, about 10 minutes.
5.Add the zucchini noodles to the pan, toss them in the gravy, and cook for 2 to 3 minutes, until the noodles are tender but not mushy.
6.Garnish with the parsley and some extra Parmesan before serving.
time-saving tip: Buy zucchini in bulk when you see it on sale, spiral-slice it into noodles and portion them out, then freeze them until you are ready to use them. Salt and rest after thawing.
CALORIES: 293 | FAT: 22 g | PROTEIN: 13 g | TOTAL CARBS: 8.5 g | DIETARY FIBER: 2.4 g | NET CARBS: 6.1