Thinly sliced zucchini coins are gently sauteed with onion, garlic and Italian seasonings then tossed with cooked ground beef and diced tomatoes only to simmer slowly before being tossed again with pasta and Parmesan cheese.
1 pound ground beef
1 yellow onion
1/2 green bell pepper, diced or sliced in short, thin strips
2-3 tablespoons olive oil, for sauteing
4 cloves garlic, minced
1 large zucchini, thinly sliced into coins
sea or kosher salt and fresh black pepper
1 teaspoon italian seasoning
1/2 teaspoon basil
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving
1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.
2. Saute onion and bell pepper in two tablespoons olive oil over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.
3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.
4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top.
Credit: property of half hour meals.