Close
Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounces90%-lean ground beef½cupchopped onion½cupchopped carrot½cupchopped celery2clovesgarlic, minced2(8 ounce) cansno-salt-added tomato sauce1(14.5 ounce) canno-salt-added diced tomatoes with basil, garlic and oregano, drained¼cupwater1teaspoondried Italian seasoning, crushed½teaspoonsalt¼teaspoonground pepper1/8 to 1/4 teaspoon crushed red pepper2mediumzucchini (about 10 ounces each)1(8 ounce) packagefresh mushrooms, trimmed and sliced3tablespoonsfinely grated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
8ounces90%-lean ground beef
½cupchopped onion
½cupchopped carrot
½cupchopped celery
2clovesgarlic, minced
2(8 ounce) cansno-salt-added tomato sauce
1(14.5 ounce) canno-salt-added diced tomatoes with basil, garlic and oregano, drained
¼cupwater
1teaspoondried Italian seasoning, crushed
½teaspoonsalt
¼teaspoonground pepper
1/8 to 1/4 teaspoon crushed red pepper
2mediumzucchini (about 10 ounces each)
1(8 ounce) packagefresh mushrooms, trimmed and sliced
3tablespoonsfinely grated Parmesan cheese
DirectionsFor meat sauce, cook ground beef, onion, carrot, celery and garlic in a large nonstick skillet over medium heat until meat is browned and vegetables are tender, breaking up meat as it cooks. Drain well.Stir in tomato sauce, diced tomatoes, water, Italian seasoning, salt, ground pepper and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring occasionally.Meanwhile, using a vegetable spiralizer, julienne cutter or mandoline, cut zucchini into long, thin noodles (see Tip). Coat a very large nonstick skillet with cooking spray and heat over medium-high heat. Add mushrooms and cook for about 5 minutes or until liquid has evaporated. Add zucchini and cook 2 to 3 minutes more or until just crisp tender. Drain vegetable mixture in a colander.Serve meat sauce over zucchini-mushroom mixture. Sprinkle with Parmesan.TipsEquipment: Vegetable spiralizer, julienne cutter or mandolineVariation: If you don’t have a vegetable spiralizer, julienne cutter or mandoline, use a vegetable peeler to cut zucchini lengthwise into long, thin ribbons. If desired, cut the zucchini noodles or ribbons into shorter lengths with kitchen scissors to make them easier to serve.Originally appeared: Diabetic Living Magazine
Directions
For meat sauce, cook ground beef, onion, carrot, celery and garlic in a large nonstick skillet over medium heat until meat is browned and vegetables are tender, breaking up meat as it cooks. Drain well.Stir in tomato sauce, diced tomatoes, water, Italian seasoning, salt, ground pepper and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring occasionally.Meanwhile, using a vegetable spiralizer, julienne cutter or mandoline, cut zucchini into long, thin noodles (see Tip). Coat a very large nonstick skillet with cooking spray and heat over medium-high heat. Add mushrooms and cook for about 5 minutes or until liquid has evaporated. Add zucchini and cook 2 to 3 minutes more or until just crisp tender. Drain vegetable mixture in a colander.Serve meat sauce over zucchini-mushroom mixture. Sprinkle with Parmesan.TipsEquipment: Vegetable spiralizer, julienne cutter or mandolineVariation: If you don’t have a vegetable spiralizer, julienne cutter or mandoline, use a vegetable peeler to cut zucchini lengthwise into long, thin ribbons. If desired, cut the zucchini noodles or ribbons into shorter lengths with kitchen scissors to make them easier to serve.
For meat sauce, cook ground beef, onion, carrot, celery and garlic in a large nonstick skillet over medium heat until meat is browned and vegetables are tender, breaking up meat as it cooks. Drain well.
Stir in tomato sauce, diced tomatoes, water, Italian seasoning, salt, ground pepper and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring occasionally.
Meanwhile, using a vegetable spiralizer, julienne cutter or mandoline, cut zucchini into long, thin noodles (see Tip). Coat a very large nonstick skillet with cooking spray and heat over medium-high heat. Add mushrooms and cook for about 5 minutes or until liquid has evaporated. Add zucchini and cook 2 to 3 minutes more or until just crisp tender. Drain vegetable mixture in a colander.
Serve meat sauce over zucchini-mushroom mixture. Sprinkle with Parmesan.
Tips
Equipment: Vegetable spiralizer, julienne cutter or mandoline
Variation: If you don’t have a vegetable spiralizer, julienne cutter or mandoline, use a vegetable peeler to cut zucchini lengthwise into long, thin ribbons. If desired, cut the zucchini noodles or ribbons into shorter lengths with kitchen scissors to make them easier to serve.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)158Calories5gFat18gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
