Slow Cooker Zoodles with Meat Sauce (Low-Carb,Paleo,Whole30)

Zoodles and a homemade meat sauce cook together in this healthy paleo and whole30 slow cooker recipe. With only a few main ingredients it’s a great low-carb alternative to spaghetti.

Post updated February 2018

This is very similar to my Slow Cooker Slawghetti recipe.  Actually, it’s pretty much the same recipe except I swapped out the broccoli slaw for zoodles. Do you have a inspiralizer? It’s pretty much the best zoodle-maker (vegetable noodle) out there and no I was not paid to write that.

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Low-carb, paleo, and whole30 but I promise you, this one is definitely not bland. As you can see, I prefer to leave the skin on the zucchini after I give it a good washing. The zoodles will release some liquid while they cook but it’s not so much that you need to strain it. In general, there are 3 base ingredients to this recipe:

• 1 1/2 lbs (approx 3-4 medium size) zucchini
• 1 lb ground meat, browned
• 28 ounces diced tomatoes

Outside of that, this is one of those recipes that you can get creative with. You can use many different types of vegetables: onion, bell pepper, mushroom, etc.

Added onion & mushroom

I used ground beef and I added mushroom and onion. Seriously, use whatever ground meat you like whether it be ground pork, beef, chicken, or turkey.  It doesn’t necessarily have to be ground meat either. If you happen to have 1 lb of chicken breast or steak, chop it up and throw it in there (browned first).

No, the zoodles do not get mushy!

Slow Cooker Zoodles with Meat Sauce (Low-Carb, Paleo, Whole30)

• Author: Fit SlowCooker Queen
• Prep Time: 5 mins
• Cook Time: 3 hours
• Total Time: 3 hours 5 mins
• Yield: 4 servings

Ingredients

• 1 1/2 lbs (approx 3-4 medium) zucchini, zoodled
• 1 lb meat, browned
• 28 ounces diced tomatoes
• 1 tbsp Italian seasoning
• 2 garlic cloves, minced
• 1 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Add all the ingredients to the slow cooker.
2. Stir to mix well.
3. Cook HIGH 1-2 hours or LOW 2-4

For one, they don’t cook that long. Mine usually cook to al dente in about 1 1/2 hours on high or 3 hours on low. The most recent time I made this, the zoodles sat on the WARM setting for about 30 minutes after cooking completed and they were still nice & firm. I imagine if you let it cook all day, they would get mushy so this is not a true set-it-and-forget-it recipe in that sense.

Need an Italian seasoning? Use my homemade blend:

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