Name: Tender Beef and Roasted Zucchini Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz 93% lean ground beef; 2 cups zucchini; 1 cup cherry tomatoes; 2 tsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder; 1 tsp dried oregano; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Beef and Roasted Zucchini Medley

Pan-seared lean beef tossed with oven-roasted zucchini and bursting cherry tomatoes for a savory, nutrient-dense meal.

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NUTRITION

Protein

49g

Fat

32g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

8 oz 93% lean ground beef

2 cups zucchini

1 cup cherry tomatoes

2 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Place the cubed zucchini and cherry tomatoes on the baking sheet, drizzle with 1 tsp of olive oil, and sprinkle with 0.25 tsp salt and 0.25 tsp oregano.
3
Roast the vegetables for 15 to 18 minutes until the zucchini is tender and the cherry tomatoes have started to blister.
4
While the vegetables are roasting, heat the remaining 1 tsp of olive oil in a large skillet over medium-high heat.
5
Add the ground beef to the skillet, breaking it up with a spatula, and season with garlic powder, the remaining oregano, salt, and black pepper.
6
Cook the beef until it is deeply browned and cooked through, about 7 to 9 minutes.
7
Gently fold the roasted zucchini and tomatoes into the skillet with the beef and garnish with fresh parsley before serving.