THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Zucchini and Beef Skillet Dinner

I love stuffed zucchini, but sometimes I just don't want to heat up the oven.  So, here is a sort of skillet version of stuffed zucchini. 


1 pound ground beef (ground pork might be very good as well)
2 cups of sliced zucchini (I cut them in half and then sliced each half
in ¼ inch slices)
1 medium onion, diced
1 bell pepper, diced
2 buds/toes of garlic, minced
2 tablespoons parsley flakes
1 tablespoon Italian seasoning blend
1 (14.5 ounce) can of tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon sugar
½ teaspoon pepper
1 teaspoon garlic powder
½ teaspoon salt or seasoned salt
1 ½ cup instant/minute rice
1-1 ½ cup shredded mozzarella cheese or Italian blend cheese
½ cup shredded fresh parmesan cheese
Sliced black olives to garnish top.
Optional:  Add 1 cup of corn when you but in zucchini.

 In a large skillet, brown meat with onions, bell pepper, and minced garlic until meat is nearly done (just a little pink left).  Drain any grease from meat.  Add zucchini and continue to cook at medium high heat stirring until zucchini begins to get tender.  Add all other ingredients except rice and cheese.  Bring to a boil.  Add rice and stir well.  Put lid on skillet and reduce heat to simmer.  Simmer for 20 minutes.  Stir to make sure everything is done and continue cooking if necessary.  Once rice and zucchini are tender, top with cheese.  Let sit for 5 minutes for cheese to melt. Top with black olives. Serve and enjoy. This is great with garlic bread.

No comments:

Post a Comment