Zucchini Joe Ground Beef Or Turkey With Zucchini And Egg Recipes

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ZUCCHINI BOATS WITH GROUND BEEF



Zucchini Boats with Ground Beef image

These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.

Provided by celloldy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 4

Number Of Ingredients 13

3 medium zucchini
2 tablespoons olive oil
1 pound ground beef
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 medium onion, finely chopped
1 large carrot, grated
salt and ground black pepper to taste
1 (3.5 fluid ounce) wine glass red wine
1 tablespoon Worcestershire sauce
½ cup beef stock
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
  • Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
  • Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
  • Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
  • Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 g

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE



Zucchini and Ground Beef Orzo Casserole image

Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 15

1/2 cup uncooked orzo pasta (3 oz)
2 teaspoons vegetable oil
1 lb zucchini squash, cut in half lengthwise, cut in 1/8-inch slices
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 lb ground beef (at least 90% lean)
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 cup shredded part-skim mozzarella cheese (4 oz)
1/2 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon finely chopped fresh basil leaves
1/2 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
  • In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
  • Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.

Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 560 mg, Sugar 6 g, TransFat 0 g

ZUCCHINI AND GROUND BEEF CASSEROLE



Zucchini and Ground Beef Casserole image

I love to cook fresh zucchini and adding these six good ingredients makes a delicious and easy dinner casserole to please the entire family. Enjoy.

Provided by pink cook

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium zucchini, fresh cut in 1/4-inch chunks
1 lb lean ground beef
1/2 medium onion, chopped
2 garlic cloves, chopped
1 cup salsa, jarred with tomatoes, onions and chiles
1 teaspoon ground cumin
salt and pepper

Steps:

  • Brown ground beef with chopped onions, chopped garlic, salt and pepper.
  • Cook over medium heat for about 10 minutes or until meat is well cooked.
  • Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend.
  • Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
  • NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.
  • I want to thank all of you for trying my recipe and for posting these good reviews and suggestions.

Nutrition Facts : Calories 243.4, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 472.9, Carbohydrate 9.1, Fiber 2.3, Sugar 5, Protein 25.2

ZUCCHINI AND GROUND BEEF SKILLET



Zucchini and Ground Beef Skillet image

This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!

Provided by rollman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
1 medium sweet onion, finely diced
1 (8 ounce) package sliced white mushrooms
1 (6.5 ounce) can tomato sauce
1 (6 ounce) can sliced black olives
2 cloves garlic, minced
1 (14.5 ounce) can Italian-style stewed tomatoes
salt and ground white pepper to taste
4 medium zucchini
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
  • Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Nutrition Facts : Calories 588.5 calories, Carbohydrate 24 g, Cholesterol 133.1 mg, Fat 37.6 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 18 g, Sodium 1308 mg, Sugar 13.4 g

BEEF-STUFFED ZUCCHINI



Beef-Stuffed Zucchini image

This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or pasta sauce
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

ZUCCHINI JOE (GROUND BEEF OR TURKEY WITH ZUCCHINI AND EGG)



Zucchini Joe (Ground Beef or Turkey With Zucchini and Egg) image

This is a super easy one-skillet dish that tastes amazing and is a great way to get some veggies into kids. It can be made with ground beef or ground turkey (I generally prefer turkey because it is leaner). You can increase the number of eggs to six if you want but I like it this way. You can also definitely eat this as a brunch item but my family loves it for dinner.

Provided by HocoRuco

Categories     One Dish Meal

Time 35m

Yield 5 serving(s)

Number Of Ingredients 8

3/4 lb ground beef
1 finely diced onion
4 medium zucchini, sliced
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian herb seasoning
4 eggs

Steps:

  • Crumble meat into large skillet, add onion and brown the two together. You shouldn't need any oil because the onion will cook in the fat of the meat but if you think it is really dry, add a very small amount of olive oil.
  • Add zucchini and cook briefly.
  • Add garlic, salt and seasonings to taste.
  • Add eggs and stir gently while cooking over low heat until done.
  • Serve with Parmesan cheese.

Nutrition Facts : Calories 239.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 195.1, Sodium 231.5, Carbohydrate 7.4, Fiber 2, Sugar 5, Protein 19.9

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