Tomato & Pork Sauce over Zucchini

Chock-Full-of-Veggies Spaghetti

Tomato & Pork Sauce over Zucchini

This is a Whole30-compliant recipe that serves 2.


olive oil

1/2 lb ground meat of your choice

1-2 medium white or yellow onions, chopped

1 carrot, sliced thinly or grated

1 stalk celery, sliced thinly

1/3 bell pepper of your choice, chopped

1 clove garlic (or more to taste), pressed or chopped

basil, parsley, dried chili flakes, and salt & pepper to taste

2-3 cups tomato or marinara sauce

1-1 1/2 small zucchinis per person


Over about 1-2 tsp olive oil, brown the ground meat over medium heat.

Add about half of the chopped onion when the meat is partially cooked, or sooner if you don’t really want to taste the onion.

Drain and remove meat from pan if you are using it for your sauce.

Saute remaining vegetables and garlic in more olive oil until fairly soft and slightly brown. Stir regularly.

While sauteing veggies, bring pot of salted water to boil.

Cut or shave zucchini very thinly.

Add tomato sauce to veggies. Season with approximately 1/4 tsp each of basil, parsley, and dried chili flakes, and salt and pepper.

Add browned meat to the sauce and veggies. Cover and continue to cook, stirring occasionally, on low-med heat until mixture is hot.

Place zucchini gently in boiling water for approximately 2 minutes. Don’t leave too long, lest it get mushy.

Serve the sauce over the zucchini and enjoy!

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