Ingredients
1 lb lean ground beef
1 medium zucchini, sliced
1 onion, diced
2 cloves garlic, minced
1 cup tomato sauce
2 tbsp tomato paste
1 cup beef broth
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
1 tbsp butter (vegan option: olive oil)
1 tbsp cornstarch (optional for thickening)
Instructions
Heat olive oil in a large skillet over medium heat.
Brown ground beef, breaking into small pieces. Season with salt, pepper, and half the Italian seasoning.
Add diced onion and garlic; sauté 3-4 minutes until soft.
Stir in tomato sauce, tomato paste, beef broth, and remaining Italian seasoning.
Bring to a simmer, then add zucchini slices. Cook 5 minutes until tender-crisp.
Thicken sauce with cornstarch mixed in water (optional) if desired.
Finish with a small pat of butter for richness.
Garnish with fresh basil or parsley before serving.
Notes
Use fresh zucchini for best texture
Resists sogginess if cooked at proper sequence
Store leftovers in air-tight containers for 3-4 days
Serves well with rice, whole wheat noodles, or crusty bread
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Meals
- Method: Stir-Fry/Simmer
- Cuisine: American
- Diet: Whole365-compliant (no pork/alcohol)
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg