• 2 tablespoons olive oil
  • ½ onion, diced
  • 5 garlic cloves, diced
  • 1 pound grass-fed organic beef
  • 1 cup cherry tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 5 small organic green zucchinis



  1. In a large skillet pan on medium-low heat, add olive oil, diced onion, and garlic. Stir until translucent, then add the beef.
  2. Stir beef until thoroughly cooked, then add tomatoes. Stir, turn temperature down to low, and cover for 5 minutes.
  3. Once the sauce is slightly bubbly add salt, pepper, oregano, and basil. Stir and taste, add more salt if needed.


Note: you will need a vegetable spiralizer.

  1. Wash zucchini and pat dry.
  2. Take your spiralizer and with the skin of the zucchini left on, spiral the zucchini to make the pasta.
  3. Throw away the center of the zucchini.
  4. Add pasta to sauce and toss gently. Top with freshly grated parmesan cheese, salt, and pepper if desired.

recipe_nikkiszucchini_headshotAbout the Chef

Name of Chef: Nikki Jencen
Community: San Marcos
Hobbies & Interests: Foodie, lover of all things healthy and gluten-free
Favorite Local Activity: Drinking coffee at Old Town Coffee House
About the Recipe: I’m 100 percent gluten-free and I’m obsessed with vegetables. Each week I created new recipes for my subscribers called Recipe Tuesday. This recipe in particular got rave reviews. It’s bursting with flavor and is super healthy!
About the Chef: Certified Holistic Health Coach, Gluten-free/Paleo Chef, 34 years old, mother of two awesome kids, married to my college sweetheart for 11 beautiful years, food fanatic. I’m crazy about all things healthy, I hate to exercise but do it anyway, and I’m a workaholic (currently working on that), but the way I destress is by cooking and going to the grocery store (without kids!). I’m a dreamer and non-realist – I believe all things are possible.