Best Zucchini Beef Rice Skillet Recipes
ZUCCHINI BEEF SKILLET
This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.
Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.
ZUCCHINI AND GROUND BEEF SKILLET
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
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
ZUCCHINI, BEEF & RICE SKILLET
I found this on Readyseteat.com and made it for dinner one night. My husband loved it so much that he said (and I quote), "I think I could eat that for dinner every week!" I changed a few things from the original, but the changes were very enthusiastically received.
Provided by PSU Lioness
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook turkey in large skillet over Medium heat until no longer pink; crumble and drain.
- Add zucchini, squash and onion; cook until onion is tender (about 5 minutes). Reduce heat to Medium-Low.
- Drain juices from tomatoes into the skillet. Add black beans and stir.
- Place tomatoes on cutting board and chop until they are finely diced; add to skillet and stir. Increase heat to Medium again.
- Cover and simmer for about 20 minutes or until tomatoes start to break down.
- Stir in cooked rice.
- Sprinkle with cheese, cover and allow cheese to melt before serving.
Nutrition Facts : Calories 362.7, Fat 11.5, SaturatedFat 4.5, Cholesterol 64.7, Sodium 128, Carbohydrate 39.3, Fiber 6.4, Sugar 2.5, Protein 26.2
ZUCCHINI BEEF SKILLET
Make and share this Zucchini Beef Skillet recipe from Food.com.
Provided by Chef Lulu13
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and pepper.
- Add ground beef and brown.
- Add remaining ingredients, cover, and simmer 15 minutes or until veggies are tender.
Nutrition Facts : Calories 290.8, Fat 17.6, SaturatedFat 6.8, Cholesterol 77.1, Sodium 972.4, Carbohydrate 9.8, Fiber 2.9, Sugar 6.2, Protein 23.5
30-MINUTE BEEFY RICE & ZUCCHINI SKILLET
This weeknight-quick 30-minute skillet dish is an extravaganza of everything good-from sliced peppers and zucchini to flavorful ground beef and brown rice.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 cups each
Number Of Ingredients 10
Steps:
- Brown meat with onions in dressing in large nonstick skillet on medium-high heat. Add tomatoes and their liquid, corn, zucchini and peppers; stir. Cover; simmer on medium-low heat 5 min. Stir in water.
- Bring to boil on medium-high heat. Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; stir. Cover; let stand 5 min. Fluff with fork.
- Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 350, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g
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