Zucchini Spaghetti

I'm telling you that this dish doesn't taste like you're on a diet. Having tomatoes and mushrooms as free vegetables makes this meal possible. This recipe results in four servings.


  • 4 zucchini - 16 oz total
  • 1 pound ground chicken or lean beef
  • 2 cups sliced mushrooms. Vegans can chop up the mushroom in small pieces to help thicken the sauce
  • 2 Cans of Tomato Puree (sugar free)
  • 1 Can diced tomatoes
  • 1 Can tomato paste
  • 2 packets of Stevia
  • Oregano
  • Minced Garlic
  • Thyme
  • Rosemary
  • 1 Bay leave
  • Salt
  • Pepper
  • Cilantro

Spiralize the zucchini. You can warm the zucchini by boiling them in hot water for just a short period of time.

Each of the spices probably should be less than 1/2 a teaspoon, but I will leave this up to your personal tast.

Put all other ingredients into a crock pot and cook for 2 hours. If you prefer, you can also throw your zucchini into the crock pot instead of boiling it.

This freezes well and can be reheated for future meals.

Ballantyne Weight Loss Center at Gallagher Chiropractic and Wellness

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