YOUR SOLIN GENERATED RECIPE
Ground Beef Zucchini Tomato Skillet
Sautéed lean ground beef and tender zucchini simmered with zesty diced tomatoes for a vibrant, one-pan meal that is incredibly savory.
INGREDIENTS
8 oz Ground beef (93% lean)
1.5 cups Zucchini
0.5 cup Diced tomatoes
1 tsp Olive oil
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and diced yellow onion to the skillet, breaking the meat apart with a wooden spoon.
Cook until the beef is browned and the onions are translucent, about 5-6 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced zucchini half-moons and sauté for 3-4 minutes until they begin to soften.
Pour in the diced tomatoes with their juices, then stir in the sea salt, black pepper, and dried oregano.
Reduce the heat to medium-low and simmer for 5-7 minutes until the zucchini is tender and the liquid has slightly reduced.