Description
Discover a delicious Zucchini and Ground Beef Skillet Bake recipe that’s easy and satisfying. Learn step-by-step how to create this hearty dish for a perfect family meal.
Ingredients
- 1 pound (454 g) lean ground beef
- 1 medium sweet onion, finely diced
- 1 (14.5 ounce (411 g)) can Italian-style stewed tomatoes
- 1 (8 ounce (227 g)) package sliced white mushrooms
- 1 (6.5 ounce (184 g)) can tomato sauce
- 1 (6 ounce (170 g)) can sliced black olives
- 2 cloves garlic, minced
- Salt and ground white pepper to taste
- 4 medium zucchini
- 1 (8 ounce (227 g)) package shredded sharp Cheddar cheese
Instructions
- Warm a sizable skillet over medium-high heat. Sauté the beef and chopped onion in the skillet, stirring frequently, until the meat is browned and crumbly and the onion turns clear, approximately 5 to 7 minutes. Remove and dispose of excess fat.
- Break the stewed tomatoes into smaller chunks in a bowl, then add them to the skillet. Mix in the mushrooms, tomato sauce, olives, minced garlic, salt, and pepper. Allow the mixture to simmer without a cover until the liquid diminishes, which should take about 20 to 30 minutes.
- Cut the zucchini lengthwise, then slice them into half-inch pieces. Incorporate the zucchini into the beef mixture; put a lid on the skillet and cook until the zucchini is tender yet still firm, which takes around 5 to 7 minutes. Add the Cheddar cheese, cover the skillet again, and let it cook until the cheese melts, about 3 to 4 minutes.
Notes
- Finely dice the sweet onion to meld with the ground beef.
- Break stewed tomatoes into smaller pieces for better integration.
- Gently mix in zucchini to keep them tender yet firm.