NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Ground beef (93% lean)

0.5 medium Potato

1 medium Zucchini

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 Smoked paprika

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Slice the zucchini into rounds, toss with 0.5 tsp of olive oil and half of the sea salt and black pepper, then roast for 15 minutes until tender.

• 3

  While the zucchini is roasting, heat the remaining 0.5 tsp of olive oil in a large skillet over medium-high heat.

• 4

  Add the cubed potato to the skillet and cook for 8-10 minutes, stirring occasionally, until the edges are golden and the centers are soft.

• 5

  Add the diced yellow onion and ground beef to the skillet, breaking the meat apart with a spatula as it browns.

• 6

  Once the beef is mostly cooked through, stir in the minced garlic, smoked paprika, dried oregano, and the remaining salt and pepper.

• 7

  Continue cooking for another 3-5 minutes until the beef is fully browned and the potatoes have reached your desired level of crispiness.

• 8

  Remove the roasted zucchini from the oven, fold it gently into the beef and potato mixture, and serve immediately.