Ground Beef and Zucchini Skillet with Herbed Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ground Beef and Zucchini Skillet with Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Ground Beef and Zucchini Skillet with Herbed Quinoa

Pan-seared ground beef and tender zucchini tossed with fluffy herbed quinoa, finished with a bright squeeze of lemon for a savory, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

446kcal
Protein
42.1g
Fat
19g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces 93% Lean Ground Beef

1/2 cup Cooked Quinoa

1 medium Zucchini, sliced into half-moons

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

1 tablespoon Fresh Parsley, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until no longer pink.

  • 3

    Stir in the minced garlic and sliced zucchini, sautéing for 5-7 minutes until the zucchini is tender but still holds its shape.

  • 4

    Season the mixture with dried oregano, salt, and black pepper to taste.

  • 5

    Add the cooked quinoa to the skillet and toss everything together for 2 minutes until the quinoa is heated through and well-combined.

  • 6

    Remove from heat and stir in the fresh parsley before serving.

Ground Beef and Zucchini Skillet with Herbed Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ground Beef and Zucchini Skillet with Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Ground Beef and Zucchini Skillet with Herbed Quinoa

Pan-seared ground beef and tender zucchini tossed with fluffy herbed quinoa, finished with a bright squeeze of lemon for a savory, zesty finish.

NUTRITION

446kcal
Protein
42.1g
Fat
19g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces 93% Lean Ground Beef

1/2 cup Cooked Quinoa

1 medium Zucchini, sliced into half-moons

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until no longer pink.

  • 3

    Stir in the minced garlic and sliced zucchini, sautéing for 5-7 minutes until the zucchini is tender but still holds its shape.

  • 4

    Season the mixture with dried oregano, salt, and black pepper to taste.

  • 5

    Add the cooked quinoa to the skillet and toss everything together for 2 minutes until the quinoa is heated through and well-combined.

  • 6

    Remove from heat and stir in the fresh parsley before serving.