Beef and Zucchini with Charred Lemon
Ingredients
- 1 poundground beef
- 1½ poundzucchini
- 2lemon
- 4 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ·fresh mint
- ·fresh basil
Prep
- 01
Mince 4 cloves garlic
- 02
Cut 1.5 pounds zucchini into half-moons about 1/4 inch thick
- 03
Tear fresh mint and basil leaves from sprigs
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces as it browns, about 5 minutes. Season with salt and pepper. Transfer to a plate.
- 02
Cut zucchini into half-moons about 1/4 inch thick. Add remaining 2 tablespoons olive oil to the skillet. Working in batches if needed, sear zucchini until golden on both sides, about 8 minutes total. Season with salt and pepper.
- 03
Return beef to the skillet with the zucchini. Mince garlic and add to the pan, stirring constantly for 30 seconds until fragrant.
- 04
Cut lemons in half. Push lemon halves cut-side down directly into the pan and let them char for 2 to 3 minutes. Squeeze the charred juice over everything and stir gently to combine.
- 05
Taste and adjust seasoning. Tear in mint and basil leaves just before serving.
Spice Tips
To add warmth, sprinkle in a pinch of red pepper flakes when you add the garlic. For more herbaceous depth, try a few pinches of dried oregano. A small grating of fresh Pecorino Romano at the end adds sharp, salty brightness.
For extra brightness, finish with a squeeze of additional fresh lemon juice or a drizzle of good olive oil at the table. Leftovers keep 3 days refrigerated.