Rating: 4.5 stars
46 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Cook's Note:

For best results of noodle shapes, run the zucchini through a spiralizing tool.

Nutrition Facts

449 calories; protein 32.1g; carbohydrates 29.4g; fat 24.6g; cholesterol 92.9mg; sodium 3800.7mg. Full Nutrition
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