Italian Beef And Zucchini Dinner Food

ITALIAN ZUCCHINI STEW

Steps:

• In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
• Add zucchini, potatoes, tomatoes and water. Bring to a gentle bubble, cover and reduce heat to low to medium low and cook for ten minutes.
• Remove cover and add in tomato paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
• Remove from heat and add the cup of Parmesan and taste for additional salt and pepper.
• Serve with additional Parmesan and crusty bread.

QUICK BEEF AND ZUCCHINI SKILLET (MEAL-PREP)

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside. In a large bowl, add potatoes, olive oil, salt and black pepper. Mix everything very well to combine.
• Place the potatoes in a single layer on the prepared baking sheet. Bake for 30 minutes or until browned and tender. Turn potatoes after 20 minutes.
• While potatoes are in the oven, cook the beef and zucchini by placing steak bites, onion powder, Italian seasoning, salt and black pepper in a bowl. Mix everything together well.
• Add olive oil in a large skillet over medium-high heat. Once the pan is hot, place the steak bites in the skillet in a single layer. Cook for 3-4 minutes and don't forget to stir. Add butter and garlic to the skillet. Cook for about 1 minutes or until the butter is totally melted and the garlic is cooked.
• Add zucchini and cook for more 3 minutes or until zucchini is tender.
• Remove potatoes from the oven and add to the beef and zucchini skillet. Mix everything well and garnish with fresh thyme.
• Place an even amount of beef, zucchini and potatoes into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Heat in the microwave for about 1.5 or 2 minutes. Enjoy!

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.

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.

ITALIAN BEEF AND ZUCCHINI DINNER

Steps:

• Combine garlic, basil and pepper; divide mixture in half.
• Press half of seasoning mixture evenly into both slices of beef steaks; reserve.
• Heat oil and remaining seasoning mixture in large nonstick skillet over medium heat.
• Add zucchini; cook and stir until tender.
• Add tomatoes; cook and stir about 1 minute.
• Remove vegetables to a platter; sprinkle with cheese and keep warm.
• Increase heat to medium high and cook steaks 2 at a time, 3-4 minutes each, turning once.
• Season steak with salt if desired and serve with vegetables.

ZUCCHINI-BEEF ITALIAN

Steps:

• Saute the onions, garlic, and green pepper in hot olive oil for about 2 minutes.
• Crumble and stir in ground beef.
• Cook until beef is browned, then drain.
• Gently stir in remaining ingredients.
• Turn into 1 quart casserole, and sprinkle with cheese.
• Bake for 30 minutes at 350 degrees F.