Description
A delicious and easy one-pan meal combining ground beef and fresh zucchini, perfect for busy weeknights.
Ingredients
Scale
- 1 pound lean ground beef
- 2 medium zucchinis, diced into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste or 1 cup diced tomatoes
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried oregano
- 1/4 teaspoon chili flakes (adjust to preference)
- 2 tablespoons chopped fresh parsley or basil
- Shredded mozzarella or Parmesan cheese (for serving)
Instructions
- Wash and dice the zucchini into bite-sized pieces. Finely chop the onion and garlic, and have your ground beef ready.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and crumbly, about 5 to 7 minutes. Drain excess fat if desired.
- Add the chopped onion and garlic to the skillet with the beef. Cook until softened and fragrant, approximately 3 to 4 minutes.
- Stir in the diced zucchini and cook until tender yet still crisp, about 5 minutes.
- Mix in tomato paste or diced tomatoes along with salt, pepper, oregano, and chili flakes. Let it simmer for 5 minutes.
- Remove from heat and stir in fresh herbs. Adjust seasoning to taste. Serve hot, optionally topped with shredded cheese or fresh parsley.
Notes
Serve hot with rice, pasta, or bread. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg