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Mediterranean Beef Toss

This is a great way to use ground beef, and I often double the recipe because it's so easy. Whenever I make this dish, I receive so many compliments.—Phyllis Stewart, Goodwood, Ontario

4 ServingsPrep/Total Time: 25 min.

Ingredients

1/2 pound lean ground beef
4 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
1 medium red onion, sliced
2 medium zucchini, sliced
1 medium green pepper, cut into 1-inch pieces
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon red wine vinegar
1 teaspoon dried basil
1 teaspoon dried thyme
Hot cooked spaghetti, optional

Directions

In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and
pepper in 1 teaspoon oil over medium heat until meat is no longer
pink; drain. Remove and keep warm. In the same skillet, saute onion
in remaining oil for 2 minutes. Add zucchini and green pepper; cook
and stir for 4-6 minutes or until vegetables are crisp-tender.
Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add
beef mixture; heat through. Serve over spaghetti if desired. Yield:
4 servings.

2 of 2

Mediterranean Beef Toss (continued)

Nutrition Facts: serving (1-1/2 cups beef mixture, calculated without spaghetti) equals 204 calories, 9 g fat (3 g saturated fat), 21 mg cholesterol, 739 mg sodium, 18 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.