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.

Sarah
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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

448.8 calories; 32.1 g protein; 29.4 g carbohydrates; 92.9 mg cholesterol; 3800.7 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2015
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. Only differences were I used 1/3 the amount of salt and I sauteed the spices in olive oil before mixing with the tomatoes. I did use my favorite brand of organic tomatoes (Muir). Net result was fantastic. I particularly like that I cooked the zucchini as directed and it came out "au dente". Lovely!!!! Read More
(22)

Most helpful critical review

Rating: 2 stars
07/04/2015
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 supplement the much-needed filler. Maybe if the tomato sauce can was an 8 oz. instead of 15 oz. or if the recipe specified the zucchini in a cups' quantity instead of just "3 zucchini." Truly, the meat/tomato sauce WAS great tasting, but after mixing the zucchini noodles into it (the current photo for the recipe has the sauce just spooned on top of the zoodles), they just disappeared altogether. Read More
(7)
46 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/10/2015
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. Only differences were I used 1/3 the amount of salt and I sauteed the spices in olive oil before mixing with the tomatoes. I did use my favorite brand of organic tomatoes (Muir). Net result was fantastic. I particularly like that I cooked the zucchini as directed and it came out "au dente". Lovely!!!! Read More
(22)
Rating: 2 stars
07/04/2015
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 supplement the much-needed filler. Maybe if the tomato sauce can was an 8 oz. instead of 15 oz. or if the recipe specified the zucchini in a cups' quantity instead of just "3 zucchini." Truly, the meat/tomato sauce WAS great tasting, but after mixing the zucchini noodles into it (the current photo for the recipe has the sauce just spooned on top of the zoodles), they just disappeared altogether. Read More
(7)
Rating: 5 stars
09/15/2017
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 onions. Read More
(4)
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Rating: 5 stars
11/29/2015
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 tomato sauce rather than the 15oz the recipe calls for so I about 5oz water to make up for lack of liquid. Otherwise followed recipe and really enjoyed it. Thanks for sharing! Read More
(4)
Rating: 5 stars
01/28/2019
Just made it without any meat-delicious! I recommend spreading the spiral zucchini on a cookie sheet lined by paper towels and sprinkled a little salt on to help dry out first before you cook it. Read More
(3)
Rating: 5 stars
12/23/2016
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. Read More
(2)
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Rating: 5 stars
07/09/2018
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. Read More
(2)
Rating: 4 stars
03/19/2017
The taste was 5 stars, but the ratio of sauce to noodles was way off--I could have cooked six zucchini! Thus it only gets 4 stars. But I will make it again, and again, and again. Yummy! Read More
(2)
Rating: 4 stars
05/16/2016
I tweaked the recipe and added a can of coconut milk and it tastes better than the vodka pasta sauce at the store. The coconut milk is key! It gives a rich creamy flavor. Read More
(2)