Garlic-Tomato Ground Beef with Charred Zucchini
Ingredients
- 1 poundground beef
- 2 mediumzucchini
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 can (14.5 oz)crushed tomatoes
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Dice 2 medium zucchini into 1/2-inch pieces.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. Drain excess fat if needed.
- 02
Push beef to the side. Add remaining 1 tablespoon oil, then add diced onion and minced garlic to the empty space. Cook 2 minutes until fragrant.
- 03
Stir in crushed tomatoes, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and a pinch of black pepper. Simmer 3 minutes.
- 04
Add diced zucchini and stir to combine. Cook over medium-high heat, stirring occasionally, until zucchini is tender and edges are lightly charred, 8 to 10 minutes.
- 05
Taste and adjust seasoning. Serve warm.
Spice Tips
Add 1/2 teaspoon smoked paprika for depth, or increase red pepper flakes to 1/2 teaspoon for more heat. A squeeze of fresh lemon juice or a pinch of fresh basil at the end brightens the dish.
For extra richness, finish with a dollop of sour cream or a handful of fresh parmesan. Leftovers keep in the refrigerator for up to 3 days.