Monday, October 27, 2014

Zucchini pasta with red sauce


2 TBSP olive oil
1/4 pound ground beef
2 zucchinis, whole
6 large tomatoes, quartered or chopped
1 yellow bell pepper
1 orange bell pepper

1 1/4 cup yellow onion, diced
1 cup of mushrooms, chopped
6 cloves of garlic, chopped
2/3 oz fresh basil leaves(8 leaves), chopped
2/3 oz fresh oregano, chopped
2 teaspooons of ground black pepper
Salt to taste


Place cast iron skillet on medium heat and add olive oil.  Once heated, add spices and stir.  Add onion, peppers, and mushrooms and continue to stir until coated with oil.  As the veggies soften, add in the meat and cook until browned.  Place tomatoes in a crockpot on low heat and add contents of skillet.  Leave on low heat for 6 hours, stir occasionally to break up quartered tomatoes or you can puree in a blender once finished.  Once finished, use a vegetti or julienne slicer to make "noodles" out of the zucchini.  Serve sauce over zucchini noodles.

Nutrition information

Makes 2 servings, each with 6 cups of vegetables
513 cals
21g fat
70g carbs
19g fiber
24g protein
3000mg potassium
1236mg sodium (Assuming 1 tsp of salt)