Zucchini and Ground Beef Skillet

Name: Zucchini and Ground Beef Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef; 1 medium sweet onion, finely diced; 1 (8 ounce) package sliced white mushrooms; 1 (6.5 ounce) can tomato sauce; 1 (6 ounce) can sliced black olives; 2 cloves garlic, minced; 1 (14.5 ounce) can Italian-style stewed tomatoes; salt and ground white pepper to taste; 4 medium zucchini; 1 (8 ounce) package shredded sharp Cheddar cheese

Rating: 4.43 stars

7 Ratings
7 Reviews
1 Photo

This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!

By rollman

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Recipe Summary

prep:

15 mins

cook:

35 mins

total:

50 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

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Step 2

Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
Step 3

Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Cook's Notes:

Add your favorite cheese to this dish.

It seems like a lot of onion. However, as I said previously, my wife loves this and she hates onions. It melds with the other ingredients and is not a prominent taste in the dish. I wouldn't make it without them. We also use about double the cheese I listed in the recipe, but we love cheese.

Sometimes we omit the olives or mushrooms if we do not have them on hand, but prefer it with them.

Nutrition Facts

Per Serving:

589 calories; protein 41.8g 84% DV; carbohydrates 24g 8% DV; fat 37.6g 58% DV; cholesterol 133.1mg 44% DV; sodium 1308mg 52% DV. Full Nutrition

Reviews (7)

Most helpful positive review

Nancy Shuster

04/16/2020

Really easy recipe. It hid the zucchini from my husband, I don't think he even questioned it. Read More

7 Ratings

5 star values: 4
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Gloria Billings

10/07/2020

This was delicious! I cut the recipe in half because there are two of us and we still have a little left over. I followed the recipe except for two things: I added 1/8 teaspoon of cayenne pepper for a little zing. I sliced the zucchini into 1/4-inch slices rather than 1/2-inch as the recipe said. We ate this over white Jasmine rice. Wow, so good! I will definitely make it again. Thank you for posting this recipe. Read More

Helpful

(1)

Sylvia

07/29/2020

This dish is wonderful as it’s written, however I made minor changes to suit our own taste. I omitted the olives and substituted the cheddar cheese for grated Parmesan. But whatever kind of cheese you choose, I would only sprinkle it on when serving, and would not mix it into the skillet (especially if you plan on reheating any leftovers). Jumping back to the beginning: To reserve the flavor of the onion and garlic, I first brown the ground beef then drain it and set it aside, then in a little bit of oil I sauté the onion and garlic in the skillet for a few minutes before mixing them all together. My hubby added red pepper flakes to spice up his own plate. I loved it too, and will definitely make this “minimal-mess”, versatile dish again. Read More

Nancy Shuster