Directions:
- In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender.
- Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add the beef mixture; heat through. Serve over the spaghetti if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.04 Kcal (557 kJ) | ||
| Calories from fat | 56.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 10% | |
|---|---|---|---|
| Cholesterol | 35.15mg | 12% | |
| Sodium | 476.86mg | 20% | |
| Potassium | 351.55mg | 7% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 12.97g | 26% | |
| Vitamin C | 29.7mg | 49% | |
| Iron | 1.7mg | 10% | |
| Calcium | 31.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.94 Kcal (410 kJ) | ||
| Calories from fat | 41.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 10% | |
|---|---|---|---|
| Cholesterol | 25.87mg | 12% | |
| Sodium | 351.04mg | 20% | |
| Potassium | 258.79mg | 7% | |
| Total Carbs | 4.22g | 2% | |
| Sugars | 1.43g | 8% | |
| Dietary Fiber | 1.12g | 6% | |
| Protein | 9.55g | 26% | |
| Vitamin C | 21.8mg | 49% | |
| Iron | 1.3mg | 10% | |
| Calcium | 23.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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