Description
This Ground Beef and Zucchini Skillet offers a savory blend of ground beef, zucchini, and corn, tossed in basil pesto for a quick and delicious meal perfect for any night.
Ingredients
Scale
- 1 pound lean ground beef
- 1/3 cup diced shallot
- 2 cloves garlic grated or minced
- 1 teaspoon italian seasoning
- 2 small zucchini diced
- 1 cup corn frozen or fresh
- 1/3 cup basil pesto
- 1 tablespoon balsamic vinegar
- Chopped basil for garnish
Instructions
- Heat a 12-inch skillet over medium-high heat and drizzle in a little olive oil, then add the ground beef.
- Crumble and cook the ground beef for 2-3 minutes, then incorporate the shallots and garlic. Season with salt, pepper, and Italian seasoning.
- Cook for another minute until the shallots soften and the garlic becomes fragrant.
- Push the beef mixture to one side and add the zucchini and corn, season with salt and pepper.
- Cook until the ground beef is fully cooked and the zucchini is tender. Stir in the pesto and balsamic vinegar.
- Taste for seasoning, top with chopped basil, and serve immediately.
Notes
Feel free to substitute ground turkey for a leaner option.
Customize by adding your favorite vegetables such as bell peppers or spinach.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg