Description
Browned beef simmers with fragrant garlic and melting butter, while zucchini softens to tender perfection. A sprinkle of Parmesan and parsley adds a fresh, savory finish to this speedy, satisfying skillet supper.
Ingredients
- 1 pound ground beef
- 2 medium zucchini
- 2 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic
- 1 small onion
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 2 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Dice the onion, mince the garlic, and slice the zucchini into half-moons.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the onion and garlic to the skillet and sauté until translucent and fragrant, about 2 to 3 minutes.
- Add the ground beef, breaking it into small pieces, and cook until browned, about 5 minutes.
- Season the beef with dried oregano, paprika, salt, and black pepper, stirring to combine.
- Add the zucchini slices and cook until tender, stirring occasionally, about 5 minutes.
- Stir in the chopped parsley and grated Parmesan cheese until well combined.
- Remove from heat and let rest for a minute before serving.
Notes
- For spicier kick, add a pinch of red pepper flakes
- Substitute ground turkey for beef for a lighter option
- Garnish with extra Parmesan or fresh herbs
- Refrigerate leftovers in a sealed container for up to 3 days