Ingredients
Scale
- 1 pound lean ground beef
- 1/3 cup diced shallot
- 2 cloves garlic, grated or minced
- 1 teaspoon italian seasoning
- 2 small zucchini, diced
- 1 cup corn, frozen or fresh
- 1/3 cup basil pesto
- 1 tablespoon balsamic vinegar
- Chopped basil for garnish
Instructions
- In a 12-inch skillet, heat some olive oil over medium-high.
- Add the ground beef, crumbling it as it cooks for 2-3 minutes.
- Incorporate the shallots and garlic, seasoning with salt, pepper, and italian seasoning.
- Continue cooking for another minute until shallots soften and garlic becomes fragrant.
- Shift the beef mixture to one side and add the zucchini and corn, seasoning them lightly with salt and pepper.
- Cook until the beef is fully cooked and zucchini is tender, then stir in the pesto and balsamic vinegar.
- Taste and adjust seasoning, finishing with a garnish of chopped basil.
- Serve immediately.
Notes
For extra richness, add grated cheese on top before serving.
Feel free to substitute specific vegetables based on season or availability.
This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entrees
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg