Zucchini Beef Food

ZUCCHINI BEEF SKILLET

Steps:

• Saute onion and pepper.
• Add ground beef and brown.
• Add remaining ingredients, cover, and simmer 15 minutes or until veggies are tender.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

STIR-FRIED ZUCCHINI AND BEEF

Steps:

• Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. Remove from pan/wok with a slotted spoon and set aside.
• Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.
• Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili.

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.

BEEF AND ZUCCHINI BURGERS

Steps:

• Make sauce: combine all ingredients in a small bowl.
• Heat oil in nonstick skillet; add onion, half the zucchini and cook 3-4 minutes, until tender.
• Cool.
• Toss beef with zucchini mixture, Worcestershire sauce, salt and pepper.
• Shape into four 1/2" thick patties.
• Heat grill pan.
• Grill patties 5-6 minutes per side until an instant-read thermometer inserted into side of burger registers 160 degrees (165 degrees for turkey).
• Place burgers, sauce, and remaining zucchini inside pita.

ZUCCHINI BEEF SOUP

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.

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 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.

ZUCCHINI BEEF ITALIANO

Steps:

• Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
• Melt the butter in a pan and brown the beef over high heat.
• Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
• Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
• Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
• Meanwhile mix the cheeses together.
• Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.

BEEF STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
• Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
• Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
• Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
• Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
• Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
• Serve with warmed up marinara sauce for each serving for dipping.