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Italian Zucchini Spaghetti Recipe

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This recipe for Italian Zucchini Spaghetti is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c canned tomatoes
2 c canned tomato sauce
6 oz cooked lean ground chicken or turkey
1 medium raw onion, chopped into 1/2" cubes
3 c zucchini, slice into fine julienne
2 cloves garlic, crush or finely chopped
1 tsp sea salt
1 tsp black pepper
1 tsp chili powder
1 Tbsp ground oregano
1 Tbsp ground basil
1 tsp dried thyme
1/2 c bell peppers, finely chopped or sliced
1 c mushrooms, chopped or sliced
1 Tbsp cornstarch (Mix with small amount (6-8 Tbsp) water
2 tsp olive oil
1/2 c celery, finely chopped or sliced
6 packets Splenda no calorie sweetener

Directions:
Directions:
1. In large skillet add olive oil, onions, garlic, bell pepper, celery and mushrooms. Cook until tender.
2. Add ground chicken and cook until done.
3. Combine tomato sauce, stewed tomatoes, salt, pepper, chili powder, oregano, basil, splenda and thyme. Simmer for 30 minutes on medium heat.
4. Prepare zucchini and be sure to separate strips. When sauce is done, add zucchini and cook for 5 minutes. If you get excess water from zucchini, add cornstarch to thicken. Let cook until you reach your desired thickness of sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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