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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great way to use ground beef, and I often double the recipe because it's so easy. Whenever I make this dish, I receive so many compliments.—Phyllis Stewart, Goodwood, Ontario Ingredients:
1/2 pound ground beef |
4 garlic cloves, minced |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper |
3 teaspoons olive oil, divided |
1 medium red onion, sliced |
2 medium zucchini, sliced |
1 medium green pepper, cut into 1-inch pieces |
1 can (28 ounces) diced tomatoes, undrained |
1 teaspoon red wine vinegar |
1 teaspoon dried basil |
1 teaspoon dried thyme |
hot cooked spaghetti, optional |
Directions:
1. In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender.
2. Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add beef mixture; heat through. Serve over spaghetti if desired. Yield: 4 servings.
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