Zucchini Beef Spaghetti

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Aug. 22, 2010


Vegetable cooking spray 1
Lean ground beef 1 Pound (Ultra Lean)
Sliced fresh mushrooms 2 Cup (32 tbs)
Thinly sliced zucchini 2 Cup (32 tbs)
Chopped onion 1 Cup (16 tbs)
Salt 1/2 Teaspoon
Crushed red pepper 1/4 Teaspoon
Garlic 4 Clove (20 gm) , minced
Canned no salt added whole tomatoes 14 1/2 Ounce , undrained and chopped (1 Can)
Water 1 Cup (16 tbs)
Canned no salt added tomato paste 6 Ounce (1 Can)
Dried whole oregano 1 Teaspoon
Cooked spaghetti 6 Cup (96 tbs) (Cooked Without Salt Or Fat)
Finely shredded zucchini 1/2 Cup (8 tbs)
Grated parmesan cheese 2 Tablespoon


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.

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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 9 Minutes
Ready In: 9 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2212Calories from Fat 466

 % Daily Value*

Total Fat 53 g81.5%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 1836 mg76.5%

Total Carbohydrates 287 g95.7%

Dietary Fiber 50 g200%

Sugars 31 g

Protein 165 g330%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet