YOUR SOLIN GENERATED RECIPE
Ground Beef Skillet with Roasted Summer Squash
Pan-seared lean beef combined with oven-roasted zucchini and squash, creating a savory skillet that is finished with a vibrant sprinkle of fresh herbs.
INGREDIENTS
8 oz 93% lean ground beef
1 cup zucchini
1 cup yellow summer squash
0.5 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the zucchini and yellow summer squash into half-moons and place them on the baking sheet.
Drizzle the squash with half of the olive oil and season with half of the sea salt and black pepper.
Roast the vegetables for 15 minutes until they are tender and slightly golden around the edges.
While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat.
Add the diced yellow onion to the skillet and sauté for 3 to 4 minutes until translucent.
Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.
Stir in the minced garlic, dried oregano, and the remaining salt and pepper, cooking for 1 minute until fragrant.
Add the roasted summer squash and zucchini into the skillet with the beef and toss gently to combine.
Remove from heat and garnish with freshly chopped parsley before serving.