Zucchini Skillet Dinner With Tomatoes And Mushrooms Low Fat 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:

• Heat a large skillet over medium-high heat; cook and stir beef and garlic in skillet until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in zucchini, tomato sauce, oregano, and basil; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes. Season with salt and black pepper.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir pasta and whole tomatoes into zucchini mixture, breaking up tomatoes with a spoon. Continue to simmer until heated through, about 25 minutes more. Toss with Parmesan cheese.

Steps:

• Spray a large skillet with nonstick spray and heat over medium heat.
• Add the zucchini, the onions, and the mushrooms.
• Spray with a little extra spray, if desired.
• Let cook until the zucchini is starting to soften.
• Add the tomatoes and juice, the Italian seasoning, and the meat.
• Let it simmer until hot and the flavors are melded, betweeen 5-10 minutes.

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove from heat.
• Carefully stir in soup, water, pepper sauce and rice. Heat to boiling; reduce heat to low. Cover and cook 13 to 15 minutes or until rice is tender.
• Stir in tomato. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.

Steps:

• In a large skillet over medium heat, warm oil.
• Add the garlic and cook for about 30 seconds, or just until fragrant. Watch carefully so it doesn't burn.
• Add zucchini and toss to mix.
• Add the tomato and oregano. Toss well to mix.
• Reduce heat to medium-low.
• Cover and cook 5 minutes or until the zucchini softens.
• Add the salt & pepper and stir gently to mix.
• Sprinkle with parmesan just before serving.