Ground Beef Zucchini Skillet
“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.”
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
Reviews
This recipe is so good I've made it twice in 3 days! It's kinda addicting lol and makes me want to eat more healthy food. 5 stars! Omitted the tomatoes and mushrooms.
For my family this was OK, not bad but there are many more other dishes we prefer.
Made this for dinner today and it was very tasty and quick. I used frozen corn and chopped fresh mushrooms. I also omitted the salt. There are lots of other spices for flavour. Other than that I did everything as it says. Definitely will make this again.
I pretty much made same recipe but I used chopped rotisserie chicken.(thot I had gr beef and had gone to far to quit). Used everything recipe called for except my zucchine was spiraled and was about to go bad, also had some leftovers spirals leftover in a recipe for zuchinni fetticini. So I added that to the skillet plus half a jar of four cheese alfredo sauce. Still used the tomatoes called for. Sprinkled with parmesan cheese after plated. Was very good. Reminded me of chicken spaghetti. I will make again. Thanks
It thought it needed something. I like the idea of adding pasta and cheese or even spaghetti sauce. I did add cheese to the left over and it helped. If I make it again I'll add the pasta and some spaghetti sauce. It's worth a second try but it will be a while before that happens.
We add pasta and mozzarella cheese and it is a complete meal. My family loves it.
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.
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.
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.
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.