Zucchini Spaghetti

Zucchini Spaghetti

Sarah

"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 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 3801 mg
  • 152%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Reviews

Read all reviews 8
  1. 8 Ratings

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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...

I made this spaghetti because my son is a "PASTA" monster and we decided to try a different recipe everyday for 30 days. I must say that this is one of my new favs. PERFECT in everyday. Thanks ...

sauce is delicious, i cooked the zucchini in the sauce for 35 minutes instead of 10

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.

Everyone that has tasted this has fallen in love. From children to adults!

I used my home canned tomatoes for this recipe and skipped the red pepper flakes (I'm a wimp!). My tomatoes just so happened to be on the thicker side so I also skipped the tomato paste. Sometim...

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