Ingredients
3/4 pound lean ground beef (90% lean)2-1/4 cups water1 can (15 ounces) tomato sauce2 teaspoons chili powder1/2 teaspoon garlic powder1/2 teaspoon ground cumin1/8 teaspoon salt1 package (7 ounces) thin spaghetti, broken into thirds1 pound zucchini (about 4 small), cut into chunks1/2 cup shredded cheddar cheese
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil.
Boil for 6 minutes.
Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.
