Ground Beef With Zucchini And Tomato Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Steps:

• 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.

Steps:

• In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

Steps:

• Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
• Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
• Wash, trim and coarsely chop tomatoes, and add to the pan.
• Scrub potatoes, cut into 1/4-inch dice and add to pan. Cover, and cook over medium-low heat.
• Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
• Wash and chop basil. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.

Steps:

• In a skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
• Stir in the corn, tomatoes, tomato sauce, zucchini, basil, oregano, salt and pepper.
• Cover and cook for 10-15 minutes - on a medium heat until heated through and zucchini is tender.
• Sprinkle with parmesan cheese right before serving.