Ground Beef Zucchini
Low Carb Recipe
Ground Beef Zucchini with mushrooms, tomato, garlic, grated Parmesan or romano cheese and shredded Cheddar.
1 pound ground beef
1 small to medium zucchini, diced to 1/2 to 3/4-inch cubes
1/2 cup mushrooms (diced as above)
1 plum tomato (diced as above)
1/4 cup water
1/2 cup tomato sauce
4 cloves garlic, finely chopped
1-2 tablespoons oil
Grated Parmesan or Romano cheese
Get everything cut. Heat a large frying pan, sauce pan, or Wok on high heat. Start browning the ground beef. Once you have a nice sear on most of the meat, add in the zucchini, mushrooms and garlic. Sprinkle in a small amount of black pepper and salt. Mix and continue to cook for a couple minutes.
Add the water and plum tomato, then cover. Turn the heat down and simmer for about 5 minutes. Add the tomato sauce and olive oil. Mix it all up and continue to simmer for 5-10 minutes to reduce and thicken the mix. Optionally, you can add a bit of carb-free thickener to get a saucier result. This latter is preferred if you intend to serve this over a low-carb pasta.
Turn off the burner and let it settle for five more minutes to thicken a bit more. Easiest to serve in bowls, but plates work as well. Sprinkle your grated Cheddar or other favorite shredded cheeses or cheese combinations over the top.
Yield: 2 servings. 6g carbs.