Skillet Ground Beef with Zucchini and Tomato
Ingredients
- 1 poundground beef
- 2 mediumzucchini
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned crushed tomatoes
- ½ cupbeef broth
- 2 tablespoonolive oil
- 1 teaspoondried oregano
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Dice 2 medium zucchini.
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 no pink remains, about 5 minutes. Drain excess fat if needed.
- 02
Add remaining 1 tablespoon olive oil to the skillet. Stir in diced onion and cook until softened, about 3 minutes.
- 03
Add minced garlic and cook for 30 seconds until fragrant.
- 04
Add diced zucchini and stir to combine. Cook for 2 minutes.
- 05
Pour in crushed tomatoes and beef broth. Stir in oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 06
Simmer uncovered for 12 to 15 minutes, stirring occasionally, until zucchini is tender and sauce has thickened slightly. Taste and adjust seasoning as needed.
- 07
Serve warm, optionally with rice, pasta, or crusty bread.
Spice Tips
For a hint of warmth, add 1/4 teaspoon red pepper flakes with the garlic. For deeper savory notes, stir in 1 tablespoon tomato paste. Fresh basil stirred in at the end brightens the finish.
Serve over rice, egg noodles, or with a side of crusty bread for a more filling meal. Leftovers keep well in the refrigerator for up to 3 days.