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zucchini spaghetti in a pot with fresh basil on top

Zucchini Spaghetti

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 371kcal

Ingredients

  • 3 zucchinis spiralized
  • 1/2 pound ground beef
  • 1/2 pound ground Italian sausage
  • 1 28-ounce can crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon Kosher salt

To Serve:

  • fresh parmesan grated
  • fresh basil sliced
US Customary - Metric

Instructions

  • Add 1 tablespoon of olive oil to a large pot over medium heat. Add the beef and sausage, and brown. Drain excess oil from the pot--I do this by tilting the pot to the side and using tongs and paper towels to soak it up.
  • Add all other sauce ingredients and stir. Bring sauce to a boil, then reduce to a simmer, and allow the sauce to cook this way for 20-40 minutes. (this helps the sauce to develop more flavor!)
  • Meanwhile, spiralize your zucchini and set aside.
  • Remove your pan from heat and twirl your zucchini into the warm sauce. Serve immediately (zucchini will get soggy over time) with freshly grated parmesan and sliced basil on top. Enjoy!

Nutrition

Calories: 371kcal | Total Carbohydrates: 6g | Protein: 20g | Fat: 30g | Sodium: 901mg | Fiber: 2g | Sugar: 4g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com