• 2 tablespoons olive oil
  • 1 cup diced white or yellow onion
  • 1 cup diced zucchini
  • 1 teaspoon minced garlic
  • 1 pound lean ground beef
  • 1 to 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • fresh ground black pepper, to taste
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 cup low-sodium beef broth
  • 1 cup chopped mushrooms
  • 2-1/2 cups dry pasta (fussili or penne works well)
  • 1/4 cup chopped fresh basil
  • 1 cup shredded mozzarella
  • 1/3 cup shredded Parmesan


  1. Preheat your oven to BROIL.
  2. Add oil to a 12″ skillet and place over medium heat. Add onion, zucchini, and garlic and saute for a couple of minutes, or until onion is slightly softened and zucchini is fork tender. Add beef and cook, stirring to break up, until browned.
  3. Drain off as much grease from the pan as possible and return to the heat. Sprinkle beef with Italian seasoning, salt, and pepper. Add diced tomatoes, tomato sauce, beef broth, mushrooms, and dry pasta to the pan. Stir to combine and bring to a boil. Cover skillet, reduce heat to LOW and simmer for 15 minutes or until pasta is al dente.
  4. Stir in basil. Sprinkle mozzarella and Parmesan over the pasta and transfer skillet to the oven. BROIL just until cheese is melted and bubbly.