Spaghetti with Zucchini Sauce

So here's the first post! A friend of mine made this recipe about a year ago and I wanted to make it again. The recipe came from a family cookbook that his mother had.

I added mushrooms to it because I happened to have a can in my cupboard and with the semester ending shortly it had to be sued sooner or alter. Also, instead of a garlic clover, I used garlic powder and sadly I didn't have basil or bay leaves, but it still tasted great. You can't see it in the picture, but there were two slices of Kraft cheddar cheese on top and beneath the spaghetti since I didn't have Parmesan and spaghetti without cheese is not acceptable. Anyways, this was definitely tasty.

Spaghetti with Zucchini Sauce

prep time: 15 minutes

cook time: 25 minutes

servings: 5-7

1lb ground beef or turkey

1 large onion, chopped

1 clove garlic

4 medium zucchini, sliced

2 14oz. cans stewed or diced tomatoes

1 8oz. can tomato sauce (optional for thicker sauce)

1 8oz. can mushrooms (optional)

1 tsp salt

2 bay leaves

1/2 tsp black pepper

1/2 tsp basil

1/2 tsp oregano

1/2 cup water (optional for thinner sauce)

Parmesan cheese

spaghetti

In a small pan, brown the ground beef (or turkey) and drain. In electric skillet, saute onion in hot oil until crisp-tender. Add meat, zucchini, tomatoes, salt, bay leaves, pepper, basil, and oregano. Simmer covered for 15 minutes. Uncover, add mushrooms if desired, and simmer 10 minutes longer. Discard bay leaves. Serve cooked spaghetti topped with zucchini sauce and Parmesan cheese.