Obsession confession: I’ve been known to have TWO servings of this recipe at once … It’s one of my absolute favorites, and the calorie count is so low!
¼th of recipe (about 1¾ cups): 181 calories, 5g total fat (1.5g sat fat), 579mg sodium, 18.5g carbs, 5g fiber, 11g sugars, 17g protein
You’ll Need: extra-large skillet, nonstick spray, strainer, medium-large bowl
Prep: 15 minutes • Cook: 15 minutes
2 pounds spiralized zucchini (about 4 medium zucchini)
1¾ cups canned crushed tomatoes
2 tablespoons tomato paste
1½ teaspoons white wine vinegar
½ teaspoon Italian seasoning
¾ teaspoon garlic powder
¾ teaspoon onion powder
1½ teaspoons olive oil
¼ cup chopped celery
¼ cup chopped onion
¼ cup chopped carrots
8 ounces raw extra-lean ground beef (4% fat or less)
½ teaspoon salt
⅛ teaspoon black pepper
Optional topping: grated Parmesan cheese
1. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 3 minutes.
2. Transfer zucchini to a strainer, and thoroughly drain excess liquid.
3. In a medium-large bowl, combine crushed tomatoes, tomato paste, vinegar, and Italian seasoning. Add ½ teaspoon each garlic powder and onion powder, and mix well.
4. Drizzle oil in the skillet, and return to medium-high heat. Add celery, onion, and carrots. Cook and stir until slightly softened, about 2 minutes.
5. Reduce heat to medium. Add beef, and season with salt, pepper, and remaining ¼ teaspoon each garlic powder and onion powder. Cook, stir, and crumble until veggies have softened and beef is fully cooked, about 5 minutes.
6. Add tomato mixture to the skillet. Cook and stir until hot and well mixed, about 1 minute.
7. Add drained zucchini, and cook and stir until hot and well mixed, about 2 minutes.
MAKES 4 SERVINGS
Need-to-Know Info
It’s super easy to spiralize zucchini. Get the 411 here!
Chew on This …
Move over, bananas. A zucchini actually has MORE potassium than a banana!