Try this Tonight...Beef & Mozzerella Zucchini

Zucchini is in season! Whether you grow it in your garden, your neighbor gave you a few to try from their garden, or you bought some at the store at a great price, here's an idea for you to try...

Beef & Mozzarella Zucchini - 2 ways to serve it!

1.5 lb. 95% lean ground beef

1/2 cup chopped onion

1-2 cups beef broth

1 15 1/2 oz. can Italian-style diced tomatoes

2 cups thinly sliced zucchini

1 tsp salt

2% mozzarella cheese

1. In a large skillet brown ground beef. Drain and rise if desired.

2. In same skillet cook onion for 4-5 min until soft. Return beef to pan.

3. Add broth, tomatoes & salt & bring to a boil; reduce heat to medium. Cook, uncovered, 15 minutes. Add zucchini, cooking roughly 5 minutes or until zucchini is to desired consistency.

Option 1:

While dish is simmering, cook 2 cups farfalle (bow tie) pasta. Serve Beef & Zucchini over pasta and top each serving with 1/4 cup mozzarella cheese.

Option 2:

Peel and cube a butternut squash. Toss cubes with olive oil, salt and some thyme and/or rosemary. Roast in a 425 degree oven for 15 min, then toss and cook for 5-10 more minutes. If desired, increase heat & broil for 4-5 min to crisp the squash. Serve Beef & Zucchini over butternut squash cubes and top with 1/4 cup mozzarella cheese.