Zucchini Spaghetti

Zucchini noodles:

4 medium zucchini
Olive oil pan spray
Cut ends from zucchini.
With a vegetable peeler or sharp knife, slice zucchini very thinly
lengthwise, making “noodles”, or grate using a large shred cheese grater.
Heat a large skillet over medium-high heat. Lightly mist with olive oil pan spray, add zucchini.
Sauté and stir until zucchini is tender-crisp.
Remove from heat and keep warm.


Spaghetti sauce:
450g extra lean ground beef
½ med. onion, chopped
2 cloves garlic, minced
2(400g) cans crushed tomatoes
2 T. tomato paste
½ c. water
1 pkt. Splenda or other sugar substitute, optional
1 t. dried oregano
1 t. Italian seasoning
½ t. dried basil
Salt and pepper to taste
Set a large saucepan over medium heat.
Add crumbled ground beef, onion, and garlic.
Cook, stirring occasionally, until beef is brown and no longer pink.
Drain grease if needed.
Reduce heat to low.
Add crushed tomatoes, tomato paste, water, sweeneter, and seasonings.
Stir to mix. 
Simmer for 10 minutes for flavors to blend.
Divide zucchini evenly among 4 serving plates and spoon ¾ cup of sauce over top.



Makes 4 servings
Calories: 222 per serving Fat: 5g.

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