Italian Beef and Zucchini Dinner
Savor the comforting flavors of this hearty Italian Beef and Zucchini Dinner, a one-skillet meal that’s perfect for busy weeknights. This recipe combines tender ground beef, fresh zucchini, and aromatic garlic and onion, all simmered in a rich tomato sauce infused with Italian seasoning and a touch of optional red pepper flakes for a subtle kick. Ready in just 35 minutes, it’s a balanced and wholesome dish that highlights the natural sweetness of zucchini alongside the savory depth of the beef and tomatoes. Garnished with fresh parsley and a sprinkle of parmesan cheese, this versatile recipe can be enjoyed as a low-carb main or paired with crusty bread, pasta, or rice for a heartier meal. Easy, flavorful, and family-friendly, this Italian-inspired dinner is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.25 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.25 cup parmesan cheese (optional, for serving)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat.
2. Dice the onion and mince the garlic while the skillet heats up.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if needed.
4. Push the beef to one side of the skillet. Add the diced onion to the empty side and sauté for 2-3 minutes until softened.
5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
6. While the onion and garlic cook, dice the zucchini into half-inch pieces.
7. Add the zucchini to the skillet and stir everything together. Cook for 5-6 minutes, stirring occasionally, until the zucchini starts to soften.
8. Stir in the diced tomatoes (with their juices), tomato paste, Italian seasoning, red pepper flakes (if using), salt, and black pepper.
9. Reduce the heat to medium-low and let the mixture simmer uncovered for 8-10 minutes, allowing the flavors to meld and the zucchini to become tender.
10. Taste and adjust salt or seasonings as needed.
11. Garnish with fresh parsley and sprinkle with parmesan cheese, if desired, before serving.
12. Serve warm as is, or pair it with crusty bread, pasta, or rice for a more filling dinner.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 9642 mg | 419% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 62.2 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 999 mg | 77% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3794 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
