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.
