Beef and Zucchini Skillet with Tomato and Garlic
Ingredients
- 1 poundground beef
- 1½ poundzucchini
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 can (14.5 oz)canned crushed tomatoes
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ½ teaspoondried basil
- ½ teaspoondried oregano
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Trim the zucchini and cut into 1/2-inch dice (about 4 cups).
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5–7 minutes. Drain excess fat if needed and set beef aside.
- 02
Add remaining 1 tablespoon oil to the skillet. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- 03
Return the beef to the skillet. Stir in the crushed tomatoes, basil, and oregano. Simmer for 5 minutes.
- 04
Add the diced zucchini to the skillet and stir well. Simmer uncovered for 8–10 minutes, stirring occasionally, until the zucchini is tender and the sauce has thickened slightly. Season to taste with salt and pepper.
- 05
Serve hot over rice, pasta, or crusty bread.
Spice Tips
For warmth, add a pinch of red pepper flakes to the skillet with the garlic. For deeper flavor, stir in 1 teaspoon tomato paste before adding the crushed tomatoes. A handful of fresh basil or parsley stirred in at the end brightens the dish.
Pairs well with rice, pasta, or bread. Leftovers keep refrigerated for up to 3 days and reheat beautifully.