Zucchini Beef Spaghetti

• Vegetable cooking spray
• 1 pound ultra-lean ground beef
• 2 cups sliced fresh mushrooms
• 2 cups thinly sliced zucchini
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 4 cloves garlic, minced
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 cup water
• 1 (6-ounce) can no-salt-added tomato paste
• 1 teaspoon dried whole oregano
• 6 cups cooked spaghetti (cooked without salt or fat)
• 1/2 cup finely shredded zucchini
• 2 tablespoons grated Parmesan cheese
• Fresh oregano sprigs (optional)

1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook ground beef over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2. Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 5 ingredients; saute 5 minutes, stirring frequently. Stir in beef, tomato, water, tomato paste, and dried oregano. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or to desired consistency. Serve over cooked spaghetti; top with shredded zucchini and cheese. Garnish with fresh oregano sprigs, if desired.

vegetable cooking spray, ultralean ground beef, mushrooms, zucchini, onion, salt, red pepper, garlic, salt, water, salt, oregano, salt, zucchini, parmesan cheese, oregano

Taken from www.myrecipes.com/recipe/zucchini-beef-spaghetti (may not work)