- 3/4 pound ground beef
- 2 1/4 cups water
- 1 (15 ounce) can tomato sauce
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 (7 ounce) package thin spaghetti, broken in thirds
- 6 small zucchini, cut into chunks
- 1/2 cup shredded Cheddar cheese
- In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and keep warm. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, salt if desired and cumin; 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 the beef; sprinkle with cheese. Serve immediately.