Zucchini Spaghetti Recipe

This recipe delivers a delicious, low-carb alternative to pasta, combining ground beef and zucchini noodles in a flavorful tomato sauce. With a balance of savory herbs and spices, it's a comforting yet healthy meal for any time of the week.

Ingredients

• 1 pound ground beef
• 1 teaspoon ground black pepper
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 tablespoon salt (or more to taste)
• 1 teaspoon dried basil
• teaspoon dried oregano
• teaspoon garlic powder
• teaspoon onion powder
• teaspoon ground thyme
• teaspoon red pepper flakes
• 1 (6 ounce) can tomato paste
• 3 zucchini, cut into long strands

Directions

1. Heat a large skillet over medium-high heat. Add the ground beef and black pepper, and cook, stirring frequently, until the beef is browned and crumbly, about 5 to 7 minutes. Drain any excess grease and discard it.
2. Stir in the tomato sauce, whole peeled tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes. Cook and stir the mixture for about 2 minutes, or until the sauce is heated through.
3. Add the tomato paste to the skillet and stir well to combine. Let the sauce simmer for a few minutes to thicken.
4. Carefully mix in the zucchini noodles, pressing them down into the sauce to ensure they are fully submerged. Simmer the dish over medium-low heat for about 10 minutes, or until the zucchini noodles are tender.
5. Once the zucchini noodles are tender, taste and adjust seasoning if necessary. Serve hot and enjoy!

Recipe Tip

For the best noodle shapes, use a spiralizer to create zucchini noodles. This will give your dish a more authentic pasta texture.

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may not be available for all ingredients.