Beef Stroganoff with Zucchini Noodles

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5 min · 1 serving · 330 cal

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Creamy beef stroganoff with mushrooms served over zucchini noodles in a cast iron skillet
This beef stroganoff with zucchini noodles is a creamy, savory, comfort-food classic made lighter and low-carb. Tender beef strips in a rich mushroom cream sauce served over spiralized zucchini instead of egg noodles — all the indulgence, none of the heaviness.
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This reimagined stroganoff swaps refined carbs for nutrient-dense vegetables while keeping all the protein and flavor.

Beef

  • Rich in iron, zinc, and B vitamins for energy and immune function
  • Complete protein source for muscle maintenance and repair
  • Contains creatine, which supports muscle energy and brain function

Zucchini Noodles

  • Only 20 calories per cup compared to 200+ for egg noodles
  • Rich in potassium, vitamin C, and antioxidants
  • High water content supports hydration and digestive health

Mushrooms

  • Contain beta-glucans that support immune system function
  • One of the few food sources of vitamin D when sun-exposed
  • Rich in B vitamins and selenium

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Nutrition Facts

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Serving Suggestions & Storage

How to Serve

Plate the zucchini noodles first, then ladle the beef stroganoff on top. Garnish with fresh parsley and a dollop of sour cream. Serve with a side of crusty bread for non-keto diners.

How to Store

Store the stroganoff sauce and zucchini noodles separately for up to 3 days. Reheat the sauce on the stovetop and make fresh zoodles, or quickly saute stored ones. Sauce freezes well for up to 2 months.

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