Weeknight Zucchini And Beef Ragout Recipes

WEEKNIGHT ZUCCHINI AND BEEF RAGOUT

Steps:

• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and sprinkle with ¼ teaspoons salt and garlic powder. Cook, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
• Drain all but 1 tablespoon fat or oil from the pan. Alternatively, if the pan is dry add 1 tablespoon olive oil.
• Add the onions, zucchini, carrots, and ¼ teaspoons salt and garlic powder. Cook over medium heat until vegetables are soft, about 5-10 minutes.
• Add the cooked beef back to the pan along with the tomatoes and ½ teaspoons salt and garlic powder. Turn the heat to high and bring the sauce to a strong bubble. Reduce the heat to low and simmer, uncovered, for 10 minutes. The sauce can simmer longer if you have more time, but 10 minutes is all that's necessary.
• Serve over cooked pasta (whole wheat or gluten-free) or zoodles.

ZUCCHINI RAGOUT

Steps:

• Heat an 8-quart saucepan over medium heat with olive oil. Add the onion and garlic, and sweat for 2 minutes. Add the peppers and saute for 10 minutes. Add the tomatoes and zucchini, and cook down for 10 more minutes. Add the vinegar and simmer for 2 more minutes. Check seasonings and remove from heat. Add the basil and serve.

WEEKNIGHT PENNE BEEF BAKE

Steps:

• Cook penne according to package directions for al dente. Meanwhile, in a Dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the marinara, Alfredo sauce, 1/2 cup mozzarella cheese and garlic powder. Drain penne; stir into meat mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. If desired, top with parsley.