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Ingredients
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1 pound ground beef
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1 teaspoon ground black pepper
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1 (15 ounce) can tomato sauce
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1 (14.5 ounce) can whole peeled tomatoes
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1 tablespoon salt, or more to taste
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1 teaspoon dried basil
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½ teaspoon dried oregano
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon ground thyme
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¼ teaspoon red pepper flakes
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1 (6 ounce) can tomato paste
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3 zucchini, cut into long strands
Directions
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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.
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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.
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Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.
Recipe Tip
For best results of noodle shapes, run the zucchini through a spiralizing tool.
Nutrition Facts (per serving)
449 | Calories |
25g | Fat |
29g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 449 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 9g | 47% |
Cholesterol 93mg | 31% |
Sodium 3801mg | 165% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 8g | 27% |
Total Sugars 18g | |
Protein 32g | 64% |
Vitamin C 56mg | 62% |
Calcium 132mg | 10% |
Iron 8mg | 45% |
Potassium 1959mg | 42% |
* 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.