Zucchini Beef Rice Skillet Recipes

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 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 & RICE SKILLET

Zucchini, Beef & Rice Skillet image

I found this on Readyseteat.com and made it for dinner one night. My husband loved it so much that he said (and I quote), "I think I could eat that for dinner every week!" I changed a few things from the original, but the changes were very enthusiastically received.

Provided by PSU Lioness

Categories Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground turkey (or lean ground beef)
1 medium zucchini, cut into coins and quartered
1 medium yellow squash, cut into coins and quartered
1/2 cup onion, finely chopped
1/2 teaspoon salt (optional)
1 (15 ounce) can diced tomatoes with onion and garlic (Del Monte makes them)
1 (15 ounce) can black beans, rinsed and drained
1 cup brown rice, cooked according to package instructions (need 2 cups of cooked rice, total)
3/4 cup monterey jack cheese, shredded

Steps:

Cook turkey in large skillet over Medium heat until no longer pink; crumble and drain.
Add zucchini, squash and onion; cook until onion is tender (about 5 minutes). Reduce heat to Medium-Low.
Drain juices from tomatoes into the skillet. Add black beans and stir.
Place tomatoes on cutting board and chop until they are finely diced; add to skillet and stir. Increase heat to Medium again.
Cover and simmer for about 20 minutes or until tomatoes start to break down.
Stir in cooked rice.
Sprinkle with cheese, cover and allow cheese to melt before serving.

Nutrition Facts : Calories 362.7, Fat 11.5, SaturatedFat 4.5, Cholesterol 64.7, Sodium 128, Carbohydrate 39.3, Fiber 6.4, Sugar 2.5, Protein 26.2

30-MINUTE BEEFY RICE & ZUCCHINI SKILLET

30-Minute Beefy Rice & Zucchini Skillet image

This weeknight-quick 30-minute skillet dish is an extravaganza of everything good-from sliced peppers and zucchini to flavorful ground beef and brown rice.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, 2 cups each

Number Of Ingredients 10

Ingredients

1/2 lb. extra-lean ground beef
1 onion, chopped
1/4 cup KRAFT Lite House Italian Dressing
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
1 zucchini, thinly sliced
1 green pepper, cut into thin strips
3/4 cup water
1-1/4 cups instant brown rice, uncooked
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

Brown meat with onions in dressing in large nonstick skillet on medium-high heat. Add tomatoes and their liquid, corn, zucchini and peppers; stir. Cover; simmer on medium-low heat 5 min. Stir in water.
Bring to boil on medium-high heat. Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; stir. Cover; let stand 5 min. Fluff with fork.
Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Nutrition Facts : Calories 350, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g

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Rinse the rice with cold water. Bring a pot with salted water to a boil, add the rice and cook according to the instructions on the package. Remove from the heat, pour into a sieve and let drain. Keep warm until serving.
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