Weeknight Zucchini and Beef Ragout – Real Food Whole Life Print
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Weeknight Zucchini and Beef Ragout

  • Yield: 6 1x


A tasty, quick, and simple sauce, this Weeknight Zucchini and Beef Ragout is full of garden vegetables and will be a hit with the family.



2 tablespoons olive oil, divided

1 pound ground beef (grass-fed if possible)

1 teaspoon salt, divided

1 teaspoon garlic powder, divided

1 small onion, chopped

1 large or 2 small zucchinis, grated (about 2 cups)

2 large carrots, grated (about 1 cup)

1 28-oz can crushed tomatoes


  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and sprinkle with ¼ teaspoons salt and garlic powder. Cook, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
  2. Drain all but 1 tablespoon fat or oil from the pan. Alternatively, if the pan is dry add 1 tablespoon olive oil.
  3. Add the onions, zucchini, carrots, and ¼ teaspoons salt and garlic powder. Cook over medium heat until vegetables are soft, about 5-10 minutes.
  4. Add the cooked beef back to the pan along with the tomatoes and ½ teaspoons salt and garlic powder. Turn the heat to high and bring the sauce to a strong bubble. Reduce the heat to low and simmer, uncovered, for 10 minutes. The sauce can simmer longer if you have more time, but 10 minutes is all that’s necessary.
  5. Serve over cooked pasta (whole wheat or gluten-free) or zoodles.


I used this Spiral Vegetable Slicer to make the zoodles for this recipe.

This Weeknight Zucchini and Beef Ragout is a hit with kids. Here are some options for adapting the recipe for resistant eaters:

  • Peel the zucchinis before grating them for the sauce. Without the green skin, they will be barely detectable in the sauce.
  • Instead of grating the onion, carrot, and zucchini puree them in a food processor. Simply cut each vegetable into small pieces, whir away in a food processor, then proceed with the recipe. This trick works particularly well for kids who resist the texture of veggies in their food.
  • Serve the sauce tossed with the warm pasta or serve the sauce on the side.
  • Top with grated parmesan cheese.