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Ground Beef Zucchini Skillet Recipe

“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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Ground Beef Zucchini Skillet

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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.