Beef and Zucchini Skillet with Tomato and Garlic
Ingredients
- 1 poundground beef
- 2 mediumzucchini
- 4 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- 2 tablespoonolive oil
- 1 mediumonion
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium onion.
- 02
Dice 2 medium zucchini into 1/2-inch cubes.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up as it browns, until no pink remains, about 5-7 minutes. Drain excess fat if needed. Season with salt and pepper.
- 02
Push the beef to the side of the skillet. Add remaining 1 tablespoon olive oil and sauté minced garlic for about 30 seconds until fragrant.
- 03
Add diced onion and cook, stirring occasionally, until softened, about 3-4 minutes.
- 04
Stir in zucchini and dried oregano. Cook for 3-4 minutes, stirring occasionally, until zucchini begins to soften.
- 05
Pour in canned diced tomatoes with their juice. Add red pepper flakes and stir to combine.
- 06
Reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until zucchini is tender and flavors meld. Taste and adjust seasoning with salt and pepper.
- 07
Serve warm, optionally over rice or pasta.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the dish. Fresh basil or parsley stirred in just before serving adds herbal freshness.
Serve over steamed rice, pasta, or crusty bread to soak up the sauce. Leftovers keep refrigerated for 3-4 days and reheat well.