Spaghetti With Beef, Tomatoes, And Zucchini

• 1 (7-ounce) package thin spaghetti
• 1/2 pound lean ground round
• 1/4 cup chopped onion
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried crushed red pepper
• 1 1/2 cups coarsely chopped zucchini (about 1 medium)
• 1 1/2 cups coarsely chopped tomato (about 1 medium)

1. Cook spaghetti according to package directions, omitting salt and fat.
2. While spaghetti cooks, cook ground round and onion in a large nonstick skillet over high heat 4 to 5 minutes or until beef is browned, stirring until beef crumbles. Drain beef mixture, if necessary; wipe skillet with paper towels.
3. Return beef mixture to skillet. Stir in tomato sauce and next 4 ingredients. Cook over medium heat 2 to 4 minutes or until hot and bubbly, stirring occasionally.
4. Stir in cooked spaghetti and zucchini. Cook 2 minutes, stirring occasionally. Stir in tomato.

thin spaghetti, ground round, onion, salt, italian seasoning, salt, garlic, red pepper, zucchini, tomato

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