Debbies Zucchini Skillet Dinner Recipes

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ZUCCHINI AND TOMATO SKILLET DINNER



Zucchini and Tomato Skillet Dinner image

Hearty brown rice and vegetables take the place of meat in this saucy one-dish dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 9

1 teaspoon olive or vegetable oil
1/3 cup chopped onion
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
1 can (15 oz) ready-to-serve creamy tomato soup with 30% less sodium
1/2 cup water
1 teaspoon red pepper sauce
1 cup uncooked instant brown rice
1 medium tomato, chopped (3/4 cup)
1/3 cup shredded mozzarella cheese

Steps:

  • In 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  • Carefully stir in soup, water, pepper sauce and rice. Heat to boiling; reduce heat to low. Cover and cook 13 to 15 minutes or until rice is tender.
  • Stir in tomato. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 410, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 10 g, TransFat 0 g

DEBBIE'S ZUCCHINI SKILLET DINNER



Debbie's Zucchini Skillet Dinner image

This is great to make when you have a bumper crop of zucchini; however fresh zucchini can be purchased year round. Easy, quick to make! Great with crusty bread and a salad.

Provided by ILDeb

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

1 pound ground beef chuck
2 cloves garlic, minced
2 small zucchini, cubed
2 (8 ounce) cans tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
salt and ground black pepper to taste
2 cups seashell pasta
1 (28 ounce) can whole peeled tomatoes
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Heat a large skillet over medium-high heat; cook and stir beef and garlic in skillet until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in zucchini, tomato sauce, oregano, and basil; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes. Season with salt and black pepper.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Stir pasta and whole tomatoes into zucchini mixture, breaking up tomatoes with a spoon. Continue to simmer until heated through, about 25 minutes more. Toss with Parmesan cheese.

Nutrition Facts : Calories 484 calories, Carbohydrate 57.3 g, Cholesterol 72.1 mg, Fat 15.9 g, Fiber 6.2 g, Protein 30.9 g, SaturatedFat 6 g, Sodium 960.7 mg, Sugar 12 g

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