Directions
Prep the Zucchini: Lay the spiralized zucchini noodles in a single layer on paper towels.
Sprinkle evenly with 2½ teaspoons of salt and let them sit for 10-15 minutes. This crucial step draws out excess water.
Once you see beads of moisture, place another layer of paper towels on top and press gently to dry them.
Set aside.
Sauté the Aromatics: While the zucchini rests, melt the butter in a large skillet over medium heat.
Add the diced onion, minced garlic, the remaining 1 teaspoon (5 ml / 0.2 fl oz) of salt, sage, and black pepper.
Cook, stirring occasionally, until the onion softens and the garlic is wonderfully fragrant.
Brown the Beef: Add the ground beef to the skillet. Use a spatula to break it into crumbles and cook until it's browned all over, about 5 to 7 minutes.
Make it Creamy: Pour in the heavy cream and stir in the Parmesan cheese.
Reduce the heat to low and let the gravy simmer gently, stirring occasionally, until it has thickened to your liking, about 10 minutes.
Combine and Cook: Add the prepped zucchini noodles to the skillet with the gravy.
Toss gently to coat everything and cook for just 2 to 3 minutes, until the noodles are heated through and tender-crisp. Be careful not to overcook them!
Serve: Garnish generously with fresh parsley and an extra sprinkle of Parmesan cheese before serving hot.
Add a splash of Worcestershire sauce or a pinch of red pepper flakes along with the cream to add a deeper, more complex flavor to the gravy.
