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Garden Skillet

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


  • 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


  • 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.
To give the Garden Skillet a little more heat, toss in strips of jalapeno peppers and serve with taco sauce on the side.
Nutrition Facts
1 each: 224 calories, 11g fat (5g saturated fat), 56mg cholesterol, 399mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 22g protein.

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