Description
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.
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
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground thyme
- ¼ teaspoon red pepper flakes
- 1 (6 ounce) can tomato paste
- 3 zucchini, cut into long strands
Instructions
- 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.
- 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.
- Mix zucchini “noodles” into sauce
- pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender
- about 10 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 3