Zucchini-Beef Italian

Name: Zucchini-Beef Italian
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 serving(s)
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)

Submitted by Toby Jermain

"I don't know where I got this recipe, but it has been a quick and tasty dinner dish for years."

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Ready In:: 50mins
Ingredients:: 13
Serves:: 2

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)

directions

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.

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Reviews

I made this with Italian sausage. My picky grandson ate half of it,leaving not enough for us. I will double this next time. A lovely way to use up the garden bounty - thanks!

Debbie1951

RECIPE SUBMITTED BY

Toby Jermain

Houston, TX

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!

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