YOUR SOLIN GENERATED RECIPE
Ground Beef and Vegetable Skillet
Lean ground beef sautéed with vibrant bell peppers and zucchini in a savory garlic-herb blend for a satisfying and colorful one-pan meal.
INGREDIENTS
8 oz ground beef 93% lean
1 tsp olive oil
1 cup zucchini
1 cup red bell pepper
0.5 cup yellow onion
2 clove garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Finely dice the yellow onion, chop the red bell pepper into bite-sized pieces, and slice the zucchini into half-moons. Mince the garlic cloves.
Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.
Stir in the diced onion and bell peppers, cooking for 4-5 minutes until the vegetables begin to soften.
Add the zucchini, minced garlic, sea salt, black pepper, and dried oregano to the pan.
Sauté for an additional 3-4 minutes until the zucchini is tender-crisp and the garlic is fragrant.
Remove from heat and serve immediately, garnishing with fresh herbs if desired.