Recipe by knjnjnjnjn
We really enjoy this during zucchini season. My family named it when I first made and served it. It is easily done in one skillet and can be served as soup (with the juices) or main dish as it includes meat and veggies. When I lived in Texas, I included okra as one of the vegetables.
Top Review by XelaG
I was looking for a recipe to use up all the zucchini, bell peppers, and tomatoes my parents gave me from their garden... and I definitely found a keeper! I served this over spiral pasta, and it was absolutely delicious!! I didn't have celery salt, so I substituted some Italian seasoning I had. I also added a 6 oz. can of tomato paste, because my super picky Italian husband likes a thicker sauce with his pasta... my super picky Italian husband loved how it turned out though, so I'll definitely be making this again!
- 1 lb ground beef
- 1 medium zucchini (about 3 cups)
- 1 medium onion
- 1 large bell pepper
- 2 -3 medium tomatoes, or
- 1 (16 ounce) can stewed tomatoes
- 1⁄2 teaspoon celery salt (adjust according to taste desired)
- 1⁄2 teaspoon garlic salt (adjust according to taste)
- 1⁄2 cup shredded cheddar cheese (optional)
- 1⁄4 cup parmesan cheese (optional)
Directions See How It's Made
- Brown ground beef in large skillet. Drain off fat.
- Cut vegetables in bite size pieces, 1/2 to 1 inch size.
- Add zucchini, onion, pepper and tomatoes, squeezing tomato peices to start bringing out the juice.
- Sprinkle with salt seasoning and stir.
- Cover, bring to a simmer and simmer for 25 minutes, stirring occasionally; It makes it's own juice.
- Serve in a soup bowl if you like the juice with it, or use a slotted spoon to serve without juice.
- Sprinkle with shredded cheese and/or parmesan.