I was honestly in the mood for zucchini the other night – no camouflage required – so I whipped up this no-brainer one-skillet dinner that showcases the flavors of zucchini and tomatoes from our garden, and ground beef from our steer yard. Simple, easy, filling, and delicious.
I began by browning about 1 ½ pounds of ground beef in my skillet, adding in a chopped onion and some garlic. When the meat was nicely browned I added in chopped zucchini and tomatoes (about 2 cups each), and seasoning to taste. I opted for salt, pepper, and an Italian seasoning blend. I covered the skillet and let it simmer until the zucchini was soft, and dinner was ready!
I am sharing this post at Maff Monday, Making You Crave Monday, Menu Monday, Mouthwatering Monday, Hunk of Meat Monday, Tasty Tuesday, T Time Tuesday, Fat Tuesday, Tempt My Tummy Tuesday, and Tuesdays at the Table.