Recipe by ILDeb
"This is great to make when you have a bumper crop of zucchini; however fresh zucchini can be purchased year round. Easy, quick to make! Great with crusty bread and a salad."
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ground beef chuck
2 (8 ounce) cans
salt and ground black pepper to taste
1 (28 ounce) can
whole peeled tomatoes
grated Parmesan cheese, or to taste
I liked this. I cut all the cook times way back. I used a honey comb shaped pasta and it looked pretty with the red and green colors in the dish. I used my 3" tall frying pan and everything fit. I sauteed 1 lb Jones Creek burger in a tablespoon of heated oil. I drained it on paper towel. Then cooked the zucchini and garlic in another tablespoon of safflower oil for 5 minutes. Then, added seasonings including some garlic salt. Lastly, I added the tomato sauce, drained meat, pasta, and a can of Italian plum tomatoes I cut uo with scissors. I heated on medium for 5 more minutes. ty
This recipe was great. Be sure to pay attention to the can sizes. I almost used the wrong amounts. (Not the recipe's fault, just that I always buy larger cans of sauce and smaller cans of tomatoes!) I didn't have canned whole tomatoes so I used diced tomatoes. I am sure this changed the recipe slightly, but it still turned out great, so don't hesitate to try this recipe if you have a different tomato type. :) My kids, who usually don't like zucchini, loved this and ate the zucchini!
Super yummy. Used Trader Joe's gluten-free corn pasta and it was excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Debbie's Zucchini Skillet Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 484
** Calories from Fat: 143
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