NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% Lean Minced Beef

0 tbsp Extra Virgin Olive Oil

1 cup Zucchini

1 cup Red Bell Pepper

0.5 cup Red Onion

2 cloves Garlic

1 tbsp Tomato Paste

0.5 tsp Sea Salt

0.25 tsp Black Pepper

0.5 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform half-inch pieces.

• 3

  Spread the vegetables on the baking sheet and toss with 0.5 tablespoons of olive oil, sea salt, and black pepper.

• 4

  Roast for 18-20 minutes until the vegetables are tender and have developed golden brown edges.

• 5

  While the vegetables roast, heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 6

  Add the minced beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned.

• 7

  Stir in the minced garlic, tomato paste, and dried oregano, cooking for an additional 2 minutes until fragrant.

• 8

  Remove the roasted vegetables from the oven and fold them directly into the skillet with the beef to combine.

• 9

  Serve the mixture warm, ensuring each portion is well-coated in the savory pan glaze.