Zucchini Beef Spaghetti
Ingredients
- Vegetable cooking spray ⓘ
- 1 pound ultra-lean ground beef
- 2 cups sliced fresh mushrooms ⓘ
- 2 cups thinly sliced zucchini ⓘ
- 1 cup chopped onion ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon crushed red pepper ⓘ
- 4 cloves garlic, minced
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped ⓘ
- 1 cup water ⓘ
- 1 (6-ounce) can no-salt-added tomato paste ⓘ
Instructions
- Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook ground beef over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
- Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 5 ingredients; saute 5 minutes, stirring frequently. Stir in beef, tomato, water, tomato paste, and dried oregano. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or to desired consistency. Serve over cooked spaghetti; top with shredded zucchini and cheese. Garnish with fresh oregano sprigs, if desired.
Nutrition & Diet Analysis (per serving)
332
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).