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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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.
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