Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 tablespoon worcestershire sauce
- 1 teaspoon italian seasoning
- 1 teaspoon beef better than bouillon
- ½ teaspoon crushed red pepper flakes, optional
- 1 (14.5 oz) can petite fire roasted tomatoes
- 3–4 small zucchini, cut into quarter pieces
- 1 cup shredded mozzarella cheese
Instructions
- Heat a large skillet over medium heat and brown the ground beef along with the chopped onion. Use a wooden spoon to break up the meat while it cooks until it is no longer pink. Drain excess grease if needed.
- Stir in the minced garlic, Worcestershire sauce, Italian seasoning, beef bouillon, red pepper flakes, and the can of petite fire roasted tomatoes (do not drain). Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
- Add the quartered zucchini to the skillet and continue to simmer for an additional 10 minutes, until the zucchini begins to soften.
- Top the mixture with shredded mozzarella cheese, reduce the heat to low, and cover with a lid. Cook for 3-5 minutes until the cheese is fully melted. Serve hot.
Notes
For added flavor, you can substitute ground turkey for ground beef.
Feel free to add more vegetables such as bell peppers or mushrooms for extra nutrition.
If you like it spicy, increase the amount of crushed red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Entrees
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg