Spaghetti with Beef, Tomatoes, and Zucchini

Super Quick

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 21%
  • Fat: 7.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19.3g
  • Carbohydrate: 46.4g
  • Fiber: 2.2g
  • Cholesterol: 35mg
  • Iron: 0.0mg
  • Sodium: 336mg
  • Calcium: 0.0mg


  • 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. 1. Cook spaghetti according to package directions, omitting salt and fat.
  2. 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. 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. 4. Stir in cooked spaghetti and zucchini. Cook 2 minutes, stirring occasionally. Stir in tomato.
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