3/4 pound lean ground beef (90%)
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
1 package (7 oz) thin spaghetti, broken into thirds
6 small zucchini (about 1 pound), cut into chunks
1/2 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and keep warm. In the same skillet combine water, tomato sauce, chili powder, garlic powder, salt and cumin; bring to a boil. Stir in spaghetti; return to a boil. Boil for 6 minutes.
Add zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in the beef; sprinkle with cheese.