Ground Beef With Zucchini And Tomato Recipes

ZUCCHINI TOMATO CASSEROLE WITH GROUND BEEF

Steps:

• Brown and drain ground beef. Season to taste with salt and pepper. Set aside.
• In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.
• Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.
• Sprinkle with sugar, salt, pepper and dried oregano.
• Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.
• Bake in a preheated 400 degree F oven for 20- 25 minutes. The casserole is done with the zucchini is fork tender and the cheese is melted.

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• 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.
• 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.
• 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.

GROUND BEEF ZUCCHINI SKILLET

Steps:

• In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, zucchini, mushrooms, basil, oregano, salt and pepper. Cover and simmer for 10-15 minutes or until heated through and zucchini is tender. Sprinkle with Parmesan cheese.

GROUND BEEF ZUCCHINI SKILLET MEAL

Steps:

• In a skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
• Stir in the corn, tomatoes, tomato sauce, zucchini, basil, oregano, salt and pepper.
• Cover and cook for 10-15 minutes - on a medium heat until heated through and zucchini is tender.
• Sprinkle with parmesan cheese right before serving.

ZUCCHINI BEEF SKILLET

Steps:

• In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

TOMATO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
• In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
• Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
• Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
• Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

BEEF, POTATO, ZUCCHINI AND TOMATO STEW

Steps:

• Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
• Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
• Wash, trim and coarsely chop tomatoes, and add to the pan.
• Scrub potatoes, cut into 1/4-inch dice and add to pan. Cover, and cook over medium-low heat.
• Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
• Wash and chop basil. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.

ZUCCHINI AND GROUND BEEF CASSEROLE

Steps:

• Brown ground beef with chopped onions, chopped garlic, salt and pepper.
• Cook over medium heat for about 10 minutes or until meat is well cooked.
• Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend.
• Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
• NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.
• I want to thank all of you for trying my recipe and for posting these good reviews and suggestions.