Spaghetti with Beef, Tomatoes, and Zucchini

Adding zucchini to this spaghetti dish makes it healthier and tastier than ever!


4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 332
Caloriesfromfat 21 %
Fat 7.9 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.3 g
Carbohydrate 46.4 g
Fiber 2.2 g
Cholesterol 35 mg
Iron 0.0 mg
Sodium 336 mg
Calcium 0.0 mg


1 (7-ounce) package thin spaghetti
1/2 pound lean ground round
1/4 cup chopped onion
2 (8-ounce) cans no-salt-added tomato sauce
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried crushed red pepper
1 1/2 cups coarsely chopped zucchini (about 1 medium)
1 1/2 cups coarsely chopped tomato (about 1 medium)


1. Cook spaghetti according to package directions, omitting salt and fat.

2. While spaghetti cooks, cook ground round and onion in a large nonstick skillet over high heat 4 to 5 minutes or until beef is browned, stirring until beef crumbles. Drain beef mixture, if necessary; wipe skillet with paper towels.

3. Return beef mixture to skillet. Stir in tomato sauce and next 4 ingredients. Cook over medium heat 2 to 4 minutes or until hot and bubbly, stirring occasionally.

4. Stir in cooked spaghetti and zucchini. Cook 2 minutes, stirring occasionally. Stir in tomato.