Ground Beef Zucchini Skillet Recipe

Rating 4

“My mom gave me this recipe when I was searching for other entrees with ground beef and veggies that my kids would eat,” writes Carol Kurpjuweit of Humansville, Missouri. “It’s great with garlic bread.”

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Ground Beef Zucchini Skillet Recipe
  • Prep/Total Time: 25 min.
  • Yield: 6 Servings
10 15 25

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 tablespoon dried minced onion
  • 1 teaspoon minced garlic
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium zucchini, halved and sliced
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

  • In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, zucchini, mushrooms, basil, oregano, salt and pepper. Cover and simmer for 10-15 minutes or until heated through and zucchini is tender. Sprinkle with Parmesan cheese. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 213 calories, 9 g fat (4 g saturated fat), 40 mg cholesterol, 585 mg sodium, 14 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Ground Beef Zucchini Skillet in Simple & Delicious May/June 2006, p23

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Reviews for Ground Beef Zucchini Skillet

Ground Beef Zucchini Skillet

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(1-4) of 4 reviews

Reviewed on Nov. 02, 2011 by grandmamaryann

This is very good-have made it many times. I substitute approximate equivalents of diced onions and fresh sliced mushrooms. We like the leftovers on pasta.

Reviewed on Aug. 11, 2010 by nyholm

Family enjoyed it with the bread sticks and I really liked all the vegetables in it.

Reviewed on Jul. 28, 2010 by mommamcd

Easy recipe. Husband and son loved it.

Reviewed on Jul. 09, 2010 by CWOCN

This is one of our very favorites! I use lean ground turkey and add a yellow summer squash. When in season, I sub eggplant for the mushrooms.

 
 

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