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Zucchini Spaghetti

Rated as 4.52 out of 5 Stars
1

"Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef."
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Ingredients

30 m servings 449
Original recipe yields 3 servings

Directions

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

Footnotes

  • Cook's Note:
  • For best results of noodle shapes, run the zucchini through a spiralizing tool.

Nutrition Facts


Per Serving: 449 calories; 24.6 29.4 32.1 93 3801 Full nutrition

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Reviews

Read all reviews 23
  1. 29 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I just bought a "Vegetti" which turns zucchini into spaghetti and thought this recipe was perfect for my first use. Delicious. I am a bit fussy with seasonings but decided to follow the recipe...

Most helpful critical review

Zucchini Spaghetti Haiku: "Really just a sauce, albeit, a tasty one. Just WAY too much sauce." 3 zucchini weren't nearly enough for this recipe, and I had to quick make a pot of noodles to suppl...

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Least positive
Newest

I just bought a "Vegetti" which turns zucchini into spaghetti and thought this recipe was perfect for my first use. Delicious. I am a bit fussy with seasonings but decided to follow the recipe...

We loved it! Turned out exactly as described. I (always) use soy crumbles instead of ground beef, and also didn't read the shopping list correctly when shopping so ended up with an 8oz can of to...

Zucchini Spaghetti Haiku: "Really just a sauce, albeit, a tasty one. Just WAY too much sauce." 3 zucchini weren't nearly enough for this recipe, and I had to quick make a pot of noodles to suppl...

Very delicious! The only thing I changed was I used sausage instead if ground beef. I keep everything else the same. Definitely will make it again.

This was very tasty, everyone loved it. The only changes I made was I used a lot less salt and Morningstar vegetarian crumbles instead of meat. I also added a bit of cheese on my sons.

The only thing I changed or added were diced onions and mushrooms to the sauce. I'm sure it would've been great without the changes but when I think of spaghetti sauce I must have mushrooms and...

My pickiest eater went back for 2nds!! I definitely added more Italian spices, garlic etc to the sauce.

I used a spicy Mexican style tomato sauce and nixed the red pepper flakes. Much spicier and just as delicious.

We made this without meat. We sautéed yellow squash , green bell peppers, carrots, and zucchini and added to our sauce instead of using meat.