spiralizing recipes - gluten-free main dishes - chili mac

chili mac

CSC_0288 adjusted- chili macCSC_0282 adjusted- chili mac

This quick-fix dinner offers everyone’s favorite variation on Mac ‘n Cheese with an extra veggie boost.



4-6 servings

Prep time

25 minutes




673 mg

Dietary fiber

1.9 g

Total fat

21.2 g

Total carbs

20.4 g


33.6 g


  • 2 cups zucchini or yellow squash noodles, flat circles cut

  • 1 pound ground turkey, buffalo, or beef

  • 1 large bell pepper, deseeded and diced

  • 1 package taco seasoning mix

  • 1 14.5-oz. can Mexican-style stewed tomatoes

  • ½ cup water

  • 2 cups shredded Cheddar Cheese (or use “Mexican blend)


  • Preheat oven to 375.
  • In a large skillet brown the meat, onion, and green pepper until the meat is cooked through.
  • Add the canned tomatoes (including the juice) the water, and the taco seasoning.
  • Simmer 5-10 minutes, stirring occasionally.
  • While simmering the meat, spiralize the Zucchini into flat ribbons using blade 3 on the Paderno (or thick strands using blade 2 on the Veggetti). Pat the noodles with paper towels to soak out some of the moisture.
  • Coat a baking dish with butter or non-stick spray. Place half the noodles in the dish, add half the chili mixture, and cover with half the cheese.
  • Add another layer of noodles, chili and cheese with the remaining ingredients.
  • Bake in the oven for 5 minutes, or until the cheese is melted.
  • Serve immediately.

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