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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium zucchini, cut into 3/4-inch cubes
  • 2 large tomatoes, chopped
  • 1/4 cup water
  • 1 cup uncooked instant rice
  • 1 cup shredded cheddar cheese


  • 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
2 cups: 470 calories, 24g fat (11g saturated fat), 98mg cholesterol, 749mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 32g protein.

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