Zucchini Beef Spaghetti

Ingredients

• 14.5 ounce canned tomatoes whole undrained chopped canned
• 6 cups pasta like spaghetti cooked ( without salt or fat)
• 0.3 teaspoon pepper red crushed
• 2 cups mushrooms fresh sliced
• 4 cloves garlic minced
• 1 pound ultra-lean ground beef 
• 1 cup onion chopped
• 1 teaspoon oregano dried whole
• 2 tablespoons parmesan cheese grated
• 0.5 teaspoon salt 
• 6 ounce no-salt-added tomato paste canned
• 1 cup water 
• 0.5 cup zucchini shredded finely
• 2 cups zucchini thinly sliced

Equipment

• frying pan
• paper towels

Directions

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.
2. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
3. Coat skillet with cooking spray; place over medium-high heat until hot.
4. 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.
5. Serve over cooked spaghetti; top with shredded zucchini and cheese.
6. Garnish with fresh oregano sprigs, if desired.