Sautéed Ground Beef with Zucchini Noodles and Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Seasoned ground beef sautéed with aromatic herbs served over tender zucchini noodles and topped with burst roasted cherry tomatoes for a satisfying Whole30 dish. This Mediterranean-inspired beef recipe (whole30, gluten free), ready in about 35 minutes, pairs ground beef (85% lean), zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

1 lb ground beef (85% lean)
4 medium, spiralized into noodles (about 6 cups) zucchini
2 cups, halved cherry tomatoes
3 cloves, minced garlic cloves
3 tbsp, divided extra virgin olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 cups halved cherry tomatoes with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until tomatoes are softened and slightly blistered.
Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 1 lb ground beef, breaking it up with a spatula. Cook for 6-8 minutes until browned and no longer pink. Stir in 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper.
Step 4: Remove beef from skillet and set aside. Wipe skillet clean.
Step 5: Heat remaining 1 tbsp olive oil in skillet over medium heat. Add 6 cups spiralized zucchini noodles and sauté for 3-4 minutes until just tender but still slightly crisp. Season with a pinch of salt.
Step 6: Plate zucchini noodles topped with ground beef and finish with roasted cherry tomatoes.