Italian Beef And Zucchini Dinner Recipes

ZUCCHINI AND GROUND BEEF SKILLET

Zucchini and Ground Beef Skillet image

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

Ingredients

1 pound lean ground beef
1 medium sweet onion, finely diced
1 (8 ounce) package sliced white mushrooms
1 (6.5 ounce) can tomato sauce
1 (6 ounce) can sliced black olives
2 cloves garlic, minced
1 (14.5 ounce) can Italian-style stewed tomatoes
salt and ground white pepper to taste
4 medium zucchini
1 (8 ounce) package shredded sharp Cheddar cheese

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

ZUCCHINI BEEF ITALIANO

Zucchini Beef Italiano image

I'm currently trying to "Spring Clean" my ever growing cookbook collection so am posting quite a few recipes here for safekeeping, this is one from a Leggo's Cookbook that I loved the sound of.

Provided by Mandy

Categories One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

750 g blade steaks, cubed
2 tablespoons flour
2 tablespoons butter
salt & pepper
1 onion, finely chopped
1 garlic clove, crushed
220 g champignon mushrooms, drained
445 g italian pasta sauce (cooking sauce)
1/2 cup red wine or 1/2 cup water
1 bay leaf
3 medium zucchini, sliced lengthwise
250 g mozzarella cheese, grated
1/2 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 648.2, Fat 45.4, SaturatedFat 20.9, Cholesterol 140.4, Sodium 868.3, Carbohydrate 18.6, Fiber 2.1, Sugar 10.3, Protein 37.8

ZUCCHINI BEEF SKILLET

Zucchini Beef Skillet image

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

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 teaspoons chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini, cut into 3/4-inch cubes
2 large tomatoes, chopped
1/4 cup water
1 cup uncooked instant rice
1 cup shredded cheddar cheese

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 ITALIAN

Zucchini-Beef Italian image

Make and share this Zucchini-Beef Italian recipe from Food.com.

Provided by Toby Jermain

Categories Vegetable

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
1/2 cup onion, chopped
1 medium green bell pepper, seeded and chopped
2 -4 garlic cloves, minced
1/2 lb lean ground beef or 1/2 lb sweet Italian sausage link, removed from casing
1 -2 cup thinly sliced zucchini
1 cup chopped peeled and seeded tomatoes
1/2 teaspoon dried oregano, lightly crushed
1 teaspoon dried basil, lightly crushed
1 dash Tabasco sauce or 1 dash other hot pepper sauce
salt & freshly ground black pepper
1 cup shredded sharp cheddar cheese (about 4 oz) (optional)
2 -3 tablespoons freshly grated parmesan cheese (optional)

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.

Nutrition Facts : Calories 320.2, Fat 18.6, SaturatedFat 5.7, Cholesterol 73.7, Sodium 90.3, Carbohydrate 13.8, Fiber 3.6, Sugar 6.6, Protein 25.4

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