Ingredients
1 lb lean ground beef
2 cups chopped summer squash (zucchini or yellow squash)
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium heat
Brown ground beef in the skillet, breaking it apart, until no pink remains
Remove excess fat, then sauté onions and garlic until softened
Add chopped summer squash and cook for 5-7 minutes
Stir in diced tomatoes, oregano, thyme, salt, and pepper
Simmer 10-15 minutes until squash is tender and flavors meld
Garnish with fresh herbs if desired
Notes
Use zucchini or yellow squash for best texture
Substitute diced tomatoes with cherry tomatoes (halved) for a fresh twist
Leftovers keep refrigerated for 3-4 days
Optional: Add cooked rice or crustacean breadcrumbs for heartier base
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg