Zucchini Spaghetti recipe

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Ingredients

1 pound ground beef
1 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt, or more to taste
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground thyme
¼ teaspoon red pepper flakes
1 (6 ounce) can tomato paste
3 zucchini, cut into long strands

Nutrition Info

448.8 calories
carbohydrate: 29.4 g
cholesterol: 92.9 mg
fat: 24.6 g
fiber: 7.6 g
protein: 32.1 g
saturatedFat: 9.4 g
servingSize: -
sodium: 3800.7 mg
sugar: 18 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.

  2. Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef, cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.

  3. Mix zucchini \"noodles\" into sauce, pressing down to fully submerge them, simmer over medium-low heat until zucchini is tender, about 10 minutes.

Recipe Yield

3 servings

Recipe Note

Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef.

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