Total Time
25mins
Prep 5 mins
Cook 20 mins

From Taste of Home. Posted for ZWT - Greece. I tried it and the taste is great with all the veggies and spices.

Ingredients Nutrition

Directions

  1. In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender.
  2. Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add the beef mixture; heat through. Serve over the spaghetti if desired.
Most Helpful

This was excellent. I subbed out green pepper and added thin slices sweet yellow and red baby bells. 1 can of chopped olives. And sprinkled some feta on top.

Kim H. December 21, 2015

Great easy dish! I tweaked by using two green peppers and only one zucchini, a full pound of ground beef, and instead of pasta we put it on some basmati rice and topped with feta. Delish! Next time I'll probably use a bit more garlic and a pinch more red wine vinegar.

Ellen McG September 12, 2012

A fast fresh tasting dish. The only change I made was to use a 14oz (400g) can of diced tomatoes with fresh basil with about half a can of water that I rinsed the can with. I aso added in half a diced red pepper as it was looking lonely in the fridge. DH said to not lose this recipe and that is high praise indeed. :) Served over fettucine. Made for NZ/Aus swap May 2011.

Jen T May 05, 2011