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Zucchini Beef Spaghetti

Yield 6 servings.

Ingredients

  • 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)

Nutrition Information

  • calories 365
  • caloriesfromfat 16 %
  • fat 6.6 g
  • satfat 2.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.3 g
  • carbohydrate 54.3 g
  • fiber 0.0 g
  • cholesterol 49 mg
  • iron 0.0 mg
  • sodium 412 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook ground beef over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

  2. Coat skillet with cooking spray; place over medium-high 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.

Light and Luscious