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
1 teaspoon dried whole oregano
6 cups cooked spaghetti (cooked without salt or fat)
1/2 cup finely shredded zucchini
2 tablespoons grated Parmesan cheese
Fresh oregano sprigs (optional)
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook ground beef over medium heat until browned, stirring until in crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-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.
Yield: 6 servings