Zucchini Spaghetti

Ingredients

• 1 pound ground beef
• 1 teaspoon ground black pepper
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 tablespoon salt, or more to taste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground thyme
• 1/4 teaspoon red pepper flakes
• 1 (6 ounce) can tomato paste
• 3 zucchini, cut into long strands

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.

Mix zucchini “noodles” into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.