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Dinner recipe · from the recipe book

Spaghetti with Beef, Zucchini and Tomato Basil

Savory browned beef and tender zucchini in a bright, garlicky tomato-basil sauce clinging to long strands of spaghetti, finished with nutty Parmesan.

Spaghetti with Beef, Zucchini and Tomato Basil

Ingredients

  • 12⅔ cups3,000 gWater
  • 1¼ tsp8 gSalt
  • 12 oz340 gPasta, dryspaghetti
  • 1 lb450 gGround beef, 90% lean
  • 1 tbsp15 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 medium400 gZucchinihalved lengthwise and sliced into half-moons
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ¾ cup leaves20 gFresh basiltorn
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Prep first: chop the onion, mince the garlic, slice the zucchini and tear the basil.
  2. Bring the water to a boil in a large pot and add half of the salt.
  3. Heat the olive oil in a large deep skillet over medium-high heat. Add the zucchini in one layer and cook 4 to 5 minutes until browned at the edges; move it to a plate.
  4. Add the ground beef to the same skillet and cook, breaking it up, until browned and cooked to 160°F (71°C), about 6 minutes.
  5. Add the onion and cook 4 minutes until soft, then stir in the garlic, tomato paste, oregano and red pepper flakes for 1 minute.
  6. Pour in the diced tomatoes, add the remaining half of the salt and the black pepper, and simmer 12 minutes until thickened.
  7. Meanwhile, cook the spaghetti in the boiling water until al dente, about 9 minutes. Scoop out 1 cup of the pasta water, then drain.
  8. Return the zucchini to the sauce, add the spaghetti and toss over low heat, splashing in pasta water as needed so the sauce coats the strands.
  9. Off the heat, fold in half of the basil. Serve topped with the Parmesan and the remaining half of the basil.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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