debbies-zucchini-skillet-dinner

Debbie's Zucchini Skillet Dinner

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
ILDeb
Recipe by  ILDeb

“This is great to make when you have a bumper crop of zucchini; however fresh zucchini can be purchased year round. Easy, quick to make! Great with crusty bread and a salad.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat a large skillet over medium-high heat; cook and stir beef and garlic in skillet until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in zucchini, tomato sauce, oregano, and basil; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes. Season with salt and black pepper.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. Stir pasta and whole tomatoes into zucchini mixture, breaking up tomatoes with a spoon. Continue to simmer until heated through, about 25 minutes more. Toss with Parmesan cheese.

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Reviews (2)

Rate This Recipe
Adele
0

Adele

This recipe was great. Be sure to pay attention to the can sizes. I almost used the wrong amounts. (Not the recipe's fault, just that I always buy larger cans of sauce and smaller cans of tomatoes!) I didn't have canned whole tomatoes so I used diced tomatoes. I am sure this changed the recipe slightly, but it still turned out great, so don't hesitate to try this recipe if you have a different tomato type. :) My kids, who usually don't like zucchini, loved this and ate the zucchini!

rorabaugh3
0

rorabaugh3

Super yummy. Used Trader Joe's gluten-free corn pasta and it was excellent.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 57.3 g
  • 18%
  • Protein
  • 30.9 g
  • 62%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 1058 mg
  • 42%

Based on a 2,000 calorie diet

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