01 May Tue 2018
Ground Beef with Tomatoes and Zucchini©
Ground Beef with Tomatoes and Zucchini©
By Arlene Wright-Correll
The gardens are being thought of and we are planting tomatoes and zucchini at Home Farm Herbery. So we look forward to fixing this recipe. So should you. However, it is just as good without the beef if you are off beef, can’t get organic, free range beef or are a vegetarian. If you do use beef buy some 96% fat free beef. If you want you can substitute Venison.
However, one does not need to wait until their garden produces to make this easy great recipe that you family will love. You can make this anytime of the year.
This certainly is not a spicy beef dish but it is a super quick and easy dinner (as long as you prepare the rice a head of time). We loved this dish because it was filling, low in sodium, high in protein and stuffed with healthy nutrients (especially vitamins b6, b12 and c and also zinc, manganese, and selenium). This did have some Trans fat per serving.
Ingredients:
1 lb 96% lean ground beef
1 large zucchini, sliced
1 large tomato, chopped
1/2 medium yellow onion, chopped
2 teaspoons dried garlic flakes
2 teaspoons dried basil
1 Tablespoon olive oil
Cracked pepper to taste
Directions:
Preheat a non stick pan over medium-high heat.
Brown ground meat for about 3 minutes until cooked through.
Add the zucchini, onions and stir fry 8-10 minutes until vegetables are browned.
Add tomato and cook 3-4 minutes
Stir in garlic flakes, basil, olive oil and pepper
Serve over 1/2 cup prepared rice
May the Creative Force be with you,
Arlene Wright-Correll