Begin by browning the ground beef in 1 teaspoon of oil in the Dutch oven on medium heat on your stovetop. Once browned remove the meat and set aside.

If you are not using leftover rice, make your instant rice according to the package instructions and set aside.

While the beef is browning, dice the onion, and peppers. Slice the mushrooms and mince the garlic cloves. Using the spiral vegetable slicer, turn your zucchini into zoodles using the thick julienne setting.

Using the Dutch oven on medium heat, add the remaining 1 teaspoon of oil and sauté the onion, garlic, mushrooms and peppers for about 2 minutes. Add salt and pepper to taste, and the Italian seasoning. Add in the zucchini zoodles and cook until they are slightly soft, but not mushy for about 5 minutes. When the zucchini zoodles begin to lay flat they are about ready. Don't over cook -remember they will cook a little longer under the broiler.

Remove the pan from the heat and add back in the browned beef, the cooked rice, and the tomato sauce. Stir to combine.

Add grated cheese to the top of the dish, and place in the oven on the top rack on the broil setting to melt the cheese. Keep an eye on it so it doesn't burn, depending on the oven might take up to 5 minutes. Remove when the cheese is melted and bubbling. Enjoy!