Skillet Beef and Zucchini with Garlic and Tomato
Ingredients
- 1 poundground beef
- 1½ poundszucchini
- 4 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
Prep
- 01
Dice 1.5 pounds zucchini into 1/2-inch rounds or half-moons.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Drain excess fat if needed.
- 02
Add minced garlic and cook for 1 minute until fragrant.
- 03
Add diced zucchini and the remaining 1 tablespoon olive oil. Stir and cook for 3 to 4 minutes, until zucchini begins to soften.
- 04
Pour in canned tomatoes with juice. Add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
- 05
Simmer uncovered for 5 to 7 minutes, stirring occasionally, until zucchini is tender and flavors meld. Taste and adjust seasoning as needed.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when you add the garlic. For earthiness, stir in 1/2 teaspoon smoked paprika with the oregano. Fresh basil or parsley stirred in at the end brightens the dish.
Serve over rice, pasta, or crusty bread to soak up the tomato sauce. Leftovers keep refrigerated for up to 3 days.