Cook spaghetti according to package directions, omitting salt and fat.
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.
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.
Stir in cooked spaghetti and zucchini. Cook 2 minutes, stirring occasionally. Stir in tomato.
This was quick and very tasty. I used ground turkey instead of beef, added about 1/2 cup of chopped fresh basil from my herb garden, threw in a little garlic in the saute, and topped with a little grated cheese. I added the zucchini with the sauce because I like it more tender. The fresh tomatoes at the end are yummy as well. I will def add a little more red pepper next time for a little more spice. Try this one!
Loved this recipe! I doubled it and froze half for another day. I did add a little more spice to it. After the beef was browned I added everything in to simmer and meld for about an hour. Fantastic flavors!
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