20 Minute Zucchini & Beef Skillet Dinner – Easy Farm to Table Recipe
Quick and easy dinner idea made with only a few ingredients! Great way to use up the zucchini in your garden.
Servings: 4 servings
Equipment
Ingredients
- 1 lb ground beef
- 1 large or 2 small zucchini thinly sliced
- 1 - 1 1/2 TBS chili powder
- juice of 1 - 1 1/2 lemons
- 3/4 - 1 tsp salt
Instructions
- Thinly slice the zucchini. Toss with a pinch of salt and let sit in a colander or on paper towels for about 10 minutes to draw out excess moisture, then blot dry.
- In a cast iron skillet, start browning the beef over medium-high heat.
- Drain the grease from the skillet, then add the zucchini. Cook uncovered over medium-high heat so any remaining moisture evaporates rather than steaming the zucchini.
- Cook until the beef is no longer pink and the zucchini is soft and lightly browned, about 8 minutes.
- Add the chili powder, lemon juice, and remaining salt and pepper to taste. Cook for one more minute, stirring the entire time.
- Serve with a fresh salad and crusty bread, over rice, or wrapped in tortillas taco-style — similar to the flavors in my Greek steak kabob pitas. Enjoy!
Nutrition
Calories: 305kcal | Carbohydrates: 3g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 565mg | Potassium: 493mg | Fiber: 2g | Sugar: 1g | Vitamin A: 988IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 3mg