NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean ground beef

1 medium Gold potato

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato puree

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Wash the potato and slice it into very thin rounds, approximately 1/8-inch thick, and set aside.

• 3

  In a large oven-safe skillet or pan over medium-high heat, add the olive oil and sauté the diced onion, bell pepper, and zucchini for 5 minutes until softened.

• 4

  Add the ground beef and minced garlic to the skillet, breaking the meat up with a wooden spoon until it is fully browned.

• 5

  Stir in the tomato puree, sea salt, black pepper, and dried oregano, allowing the mixture to simmer for 2 minutes to meld the flavors.

• 6

  If using a separate baking dish, transfer the beef and vegetable mixture now, spreading it into an even layer.

• 7

  Arrange the potato slices on top of the beef mixture in an overlapping shingle pattern, then sprinkle evenly with the grated parmesan cheese.

• 8

  Cover the dish tightly with foil and bake for 20 minutes.

• 9

  Remove the foil and bake for an additional 10-15 minutes until the potatoes are fork-tender and the cheese has turned golden brown.