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Ground Beef Zucchini Skillet Recipe

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“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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
  • 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

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.

Directions

  1. 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.
Originally published as Ground Beef Zucchini Skillet in Simple & Delicious May/June 2006, p23

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.

Reviews for Ground Beef Zucchini Skillet

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 19, 2014

We made this with fresh mushrooms versus canned mushrooms. We also added a fresh jalapeno. We left out the salt and did not miss it flavor wise. My husband thought that there was a little too much oregano and pepper. This is good when you have grown way to many zucchini.

MY REVIEW
Reviewed Nov. 20, 2013

I felt it was missing something. It reminded me of the filling for stuffed peppers, so I added some rice and spaghetti sauce. It is food and got eaten. I would not keep this recipe.

MY REVIEW
Reviewed Aug. 7, 2013

I found this recipe because I had some zucchini and mushrooms headed south, but hate to waste anything. We really liked it. Though I cut the recipe in half, we had enough for seconds, in which we seldom indulge. That speaks for how much we liked the recipe.

MY REVIEW
Reviewed Nov. 2, 2011

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.

MY REVIEW
Reviewed Aug. 11, 2010

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

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