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Meat
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
When my little ones saw that I had replaced spaghetti with spiralized zucchini, they were a little doubtful, but after one bite, they were pleasantly surprised.
1 and 1/2 tablespoons oil, such as Gefen Cottonseed Oil
1 small onion, chopped
1 and 1/2 pounds ground beef
1 and 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
4–5 zucchini
1 clove garlic, chopped
16 ounces Tuscanini Tomato Sauce
1 teaspoon Gefen Garlic Powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper
1 teaspoon oregano
Preheat oven to 400 degrees Fahrenheit.
In a skillet over a medium flame, sauté onion in oil until soft and starting to brown. Add beef and cook until no longer pink, using a large spoon to break up into small pieces while cooking.
Season meat with 3/4 teaspoon salt and 1/4 teaspoon pepper.
While meat is cooking, wash zucchini, cut off the tops and bottoms, and spiralize.
In a large bowl or container, mix tomato sauce with remaining salt and pepper, garlic powder, onion powder, red pepper, and oregano (or use store-bought marinara sauce).
Place zucchini, meat, and tomato sauce in a 9 x 13-inch pan or Pyrex and mix until combined.
Bake uncovered for 30–40 minutes.
Styling and photography by Chay Berger
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