NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

1 cup bell pepper

1 cup zucchini

0.5 cup yellow onion

1 tsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp tomato paste

PREPARATION

• 1

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 2

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

• 3

  Stir in the diced yellow onion, bell pepper, and zucchini, sautéing for 5-7 minutes until the vegetables are tender yet still colorful.

• 4

  Create a small well in the center of the mixture and add the minced garlic and tomato paste, stirring for 1 minute until the paste darkens and becomes fragrant.

• 5

  Season the entire skillet with sea salt, black pepper, and dried oregano, tossing well to ensure the beef and vegetables are evenly coated.

• 6

  Reduce the heat to low and cook for an additional 2 minutes to allow the flavors to meld before serving hot.