Zucchini and Ground Beef Skillet
Zucchini and Ground Beef Skillet is a one-pan meal with beef, zucchini, and tomato sauce.
Ingredients
- 1 pound lean ground beef
- 1 medium sweet onion finely diced
- 1 14.5 ounce can Italian-style stewed tomatoes
- 1 8 ounce package sliced white mushrooms
- 1 6.5 ounce can tomato sauce
- 1 6 ounce can sliced black olives
- 2 cloves garlic minced
- Salt and ground white pepper to taste
- 4 medium zucchini
- 1 8 ounce package shredded sharp Cheddar cheese
Instructions
- Heat a large skillet over medium-high heat.
- Cook ground beef and diced onion until browned and the onion is soft, about 5–7 minutes. Drain excess fat.
- Crush the stewed tomatoes slightly, then add them to the skillet.
- Stir in mushrooms, tomato sauce, olives, garlic, salt, and pepper.
- Simmer uncovered for 20–30 minutes until the mixture thickens.
- Slice zucchini lengthwise, then cut into ½-inch pieces.
- Add zucchini to the skillet, cover, and cook for 5–7 minutes until tender but still slightly firm.
- Stir in shredded cheddar cheese.
- Cover and cook until cheese melts, about 3–4 minutes.
- This Zucchini and Ground Beef Skillet is best served warm right out of the pan.
Notes
- You can replace ground beef with ground turkey or chicken.