Zucchini Spaghetti

I made this zucchini spaghetti recipe to fool my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can make this vegetarian by omitting the ground beef.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 449 Calories

Ingredients

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 (15 ounce) can tomato sauce
• 1 pound ground beef
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can whole peeled tomatoes
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground thyme
• 1 tablespoon salt, or more to taste
• 3 zucchini, cut into long strands

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step 2

Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

Step 3

Stir tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir in tomato paste.