Coming up with different ways to use zucchini has been elusive. Mainly because by the time I ‘find’ my zucchini they’ve grown to the length of baseball bats and the diameter of at least a softball. However, if I can harvest every - or every other - day and get the squash when they are smaller, it’s much easier to keep ahead and use them up faster. This dish is a take-off of a recipe I found in a magazine. The seasoning is mild and not too spicy.
Mexican Spaghetti
Yield: 6 servings
Ingredients:
- 3/4 lb. ground beef
- 2 1/4 cups water
- 1 can (15 oz.) tomato sauce
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 8 oz. spaghetti, broken into thirds
- 1 Tbls. olive oil
- 5 or 6 small zucchini (I used both colors), cut into slices
Directions:
If you haven’t already browned the meat, do so now. Drain it and set it aside. Saute the sliced zucchini in the olive oil until softened & slightly browned. Set aside.
In a large skillet – I used my wok because it’s large & non-stick – combine the water, tomato sauce, chili powder, garlic powder, salt & cumin. Bring to a boil. Stir in the spaghetti pieces; return to boiling. Boil for 6 to 7 minutes.
Add the zucchini. Cook an additional 4 minutes or until the spaghetti is tender. Stir in the ground beef. Serve immediately.
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