YOUR SOLIN GENERATED RECIPE
Ground Beef and Vegetable Skillet
Sautéed lean ground beef tossed with colorful bell peppers and zucchini in a savory herb blend for a vibrant, protein-packed meal.
INGREDIENTS
8 oz 93% lean ground beef
1 tsp extra virgin olive oil
1 cup zucchini
0.5 cup red bell pepper
0.5 cup yellow onion
1 cup baby spinach
1 clove garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
0.5 tsp dried oregano
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, using a wooden spoon to break it into small crumbles.
Add the diced onion and bell pepper to the pan and sauté for 3-4 minutes until the vegetables begin to soften.
Stir in the zucchini, garlic, sea salt, black pepper, smoked paprika, and dried oregano.
Continue cooking for another 5 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
Add the baby spinach and stir for 1 minute until the leaves are wilted and bright green, then remove from heat.