Garden Skillet Recipe
Garden Skillet Recipe photo by Taste of Home
Publisher Photo
As part of our final exam in a gourmet cooking class, we had to improve upon an existing recipe and serve it to the other students. This was my class-approved creation. --GaleLynn Peterson, Long Beach, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 2 pounds ground beef
  • 3 medium zucchini, julienned
  • 4 medium carrots, julienned
  • 1 can (14 ounces) bean sprouts, drained
  • 1 medium onion, cut into thin wedges
  • 3/4 cup julienned green pepper
  • 1 medium tomato, cut into wedges
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Nutritional Facts

1 serving (1 each) equals 224 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 399 mg sodium, 10 g carbohydrate, 3 g fiber, 22 g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the zucchini, carrots, bean sprouts, onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender. Add the tomato, garlic, salt and cumin. Cook 2 minutes longer or until heated through. Yield: 6-8 servings.
To give the Garden Skillet a little more heat, toss in strips of jalapeno peppers and serve with taco sauce on the side.
Originally published as Garden Skillet in Taste of Home Ground Beef Cookbook 1999, p176

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