ZUCCHINI BEEF SKILLET
This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.
ZUCCHINI BEEF SOUP
My garden produces a bumper crop of zucchini, and I hate to see even one go to waste. This satisfying soup is a simple solution. The broth is delicious.-Robert Keith, Rochester, Minnesota
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown beef in oil; drain. Add the water, tomato sauce, onion, salt, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Add zucchini and spaghetti; return to a boil. Cover and cook for 15-18 minutes or until zucchini and spaghetti are tender.
Nutrition Facts : Calories 155 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 598mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
BEEF ZUCCHINI SOUP
"I make this wonderful garden-fresh soup as soon as my homegrown zucchini is plentiful," remarks Betty Claycomb from Alverton, Pennsylvania. "I often double the recipe and freeze some to enjoy later," she adds.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 106 calories, Fat 4g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 628mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
ZUCCHINI BEEF SOUP
Make and share this Zucchini Beef Soup recipe from Food.com.
Provided by Summer Breeze
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat in no longer pink and vegetables are tender;drain.
- Stir in the tomatoes, zucchini, water, bouillon, sugar, Italian seasoning, salt and pepper.
- Bring to a boil.
- Reduce heat and simmer for 20-25 minutes or until zucchini is tender.
- Garnish with Parmesan cheese.
AWARD WINNING ZUCCHINI SOUP
This is a family tradition when the zucchinis are ready. This soup has won first prize in our local county fair. It's not to strongly zucchini flavored, and has a fabulous italian flavor. I have NEVER found anyone who dislikes this soup, try it you'll see!!
Provided by spreadnjoy
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry sausage in a soup pan, drain
- Add all other ingerdients except water.
- Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
- Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
- Serve with a yummy crusty Italian bread, or garlic bread!
Nutrition Facts : Calories 341.9, Fat 15.6, SaturatedFat 6, Cholesterol 51.1, Sodium 1732.5, Carbohydrate 19.5, Fiber 4.7, Sugar 9.6, Protein 33.5
ZUCCHINI AND GROUND BEEF SKILLET
This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!
Provided by rollman
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 24 g, Cholesterol 133.1 mg, Fat 37.6 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 18 g, Sodium 1308 mg, Sugar 13.4 g
GROUND BEEF ZUCCHINI SKILLET
"My mom gave me this recipe when I was searching for other entrees with ground beef and veggies that my kids would eat," writes Carol Kurpjuweit of Humansville, Missouri. "It's great with garlic bread."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 585mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.
SPICY BEEF & ZUCCHINI SOUP
Make and share this Spicy Beef & Zucchini Soup recipe from Food.com.
Provided by lisar
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan combine the zucchini, beef broth, salsa and water.
- Bring to a boil.
- Reduce Heat; simmer; 3 to 5 minutes or until Zucchini is crisp tender.
- Stir in meatballs and cilantro and heat through.
- Top with Corn chips if desired.
HAMBURGER ZUCCHINI SOUP
Make and share this Hamburger Zucchini Soup recipe from Food.com.
Provided by Rosa B
Categories Stocks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a non-stick skillet over medium heat break up meat for about 7 min or till no longer pink. With slotted spoon, transfer to a dutch oven.
- In same skillet sauté celery, carrot, onion and garlic for 5 min or until soft. Add oil if needed. Add to dutch oven.
- Add diced tomatoes, kidney beans, tomato soup, 1 can water, mushrooms, Worcestershire sauce, cayenne pepper and salt and pepper.
- Bring to a boil, reduce to simmer, uncover and stir occasionally.
- Add zucchini and parsley and simmer until tender.
- Serve over the noodles.
Nutrition Facts : Calories 463.6, Fat 13.9, SaturatedFat 5.1, Cholesterol 73.7, Sodium 952.9, Carbohydrate 52.3, Fiber 11.7, Sugar 16.9, Protein 35.5
ZUCCHINI SOUP IV
This simple soup is delicious made with ingredients fresh from the garden, but you can substitute frozen zucchini and a can of tomatoes if fresh veggies are not available. This is best served with freshly grated Romano cheese and a loaf of crusty bread.
Provided by DIANA42
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender.
- Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 6.2 g, Cholesterol 68.5 mg, Fat 15.9 g, Fiber 1.5 g, Protein 20.5 g, SaturatedFat 8 g, Sodium 348.6 mg, Sugar 3.1 g
GARDEN VEGETABLE BEEF SOUP
This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.
Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
ZUCCHINI AND BASIL SOUP
A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
- Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
- Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
- Stir in the basil and the garlic and simmer for another 5 minutes.
- Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
- Reheat the blended soup and stir in the lemon juice.
- Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
- NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 211.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 11.1, Sodium 23.8, Carbohydrate 31.5, Fiber 5.1, Sugar 6.3, Protein 5.3
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