Ingredients:
8 oz thin spaghetti (measured uncooked)
1.25 lbs 85% lean ground beef (measured raw)
26 ounces marinara sauce
8 ounces finely shredded part-skim mozzarella cheese
4 garlic cloves, minced
3 zucchini, peeled and sliced
1 cup button mushrooms, cleaned and sliced
1 onion, diced
2 tsp olive oil
Italian seasoning
Cayenne pepper
Cracked black pepper
Sea salt
Olive oil cooking spray
Directions:
Preheat oven to 350 degrees F.
Cook spaghetti in boiling water, drain well and set aside. Brown ground beef, season with 1 tsp Italian seasoning, salt and pepper to taste, drain fat well and set aside.
Heat 2 tsp olive oil in large frying pan. Add diced onion, saute until it starts becoming transluscent. Add garlic, zucchini and mushrooms. Season with cayenne pepper, black pepper and salt to taste. Saute until zucchini and mushrooms are tender, but not completely cooked.
Spray 9" by 9" baking dish with olive oil cooking spray. Place 1/2 spaghetti on the bottom of the pan, top with 1/2 of the marinara, 1/2 the ground beef, 1/2 the vegetable mixture and 1/2 the cheese. Repeat until all ingredients are gone. Sprinkle top layer of cheese with Italian seasoning.
Bake at 350 F for 25 to 30 minutes until cheese is bubbly and slightly browned.
Cut into 3 rows of 3 squares to make 9 servings.
