Zucchini Beef Spaghetti


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

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